Kabocha Squash Pudding for Halloween. Great recipe for Kabocha Squash Pudding for Halloween. I'm researching macrobiotic cooking at the moment so this is a macrobiotic recipe. The tofu gives this pudding a fluffy texture.

Kabocha Squash Pudding for Halloween Add milk and sugar to the bowl, and microwave for an additional minute. Peel the kabocha rind and mash with a fork. Melt the gelatin over a hot water bath or in the microwave. You can have Kabocha Squash Pudding for Halloween using 7 ingredients and 9 steps. Here is how you cook that.

Ingredients of Kabocha Squash Pudding for Halloween

  1. Prepare 350 grams of Kabocha squash (remove seeds).
  2. Prepare 300 ml of Milk or soy milk.
  3. You need 1 of Egg.
  4. It’s 45 grams of Sugar.
  5. It’s 1 small of amount Vanilla extract.
  6. Prepare 5 grams of Gelatin powder.
  7. It’s 2 tbsp of Water.

The main ingredients for this Kabocha pudding are squash pulp and almond milk. A little maple syrup is used as the sweetener and agaras the gelling agent. Because I used agar, the texture isn't the same as pudding made with eggs and milk, but it is still very creamy and smooth. Kabocha Squash Pudding for Halloween I'm researching macrobiotic cooking at the moment so this is a macrobiotic recipe.

Kabocha Squash Pudding for Halloween step by step

  1. Soak the gelatin powder in the water..
  2. Peel the skin of the kabocha. Cut into bite size pieces, wrap in plastic wrap, and microwave until a bamboo skewer easily pierces through..
  3. Strain the kabocha or put it in a blender and blend until smooth..
  4. Whisk an egg in a bowl. Warm the milk and sugar in a saucepan, being careful not to let it come to a boil, and dissolve the sugar..
  5. Add the ingredients from Step 4 to the mixed egg and mix well. Add the kabocha and mix well..
  6. Microwave the vanilla extract and soaked gelatin powder until warm. Once the powder has dissolved, mix it into the ingredients from Step 5..
  7. Pour into individual cups as you strain with a tea strainer or a colander. This step should catch any bubbles that may appear. Put the cups in the refrigerator and chill until firm..
  8. If you use a tea strainer, it may catch a lot of chunks. It will be smoother if you strain it again, but it is also tasty to leave some chunks..
  9. It's ready to serve once chilled and firm!.

The tofu gives this pudding a fluffy texture. Great recipe for Kabocha Squash Cake (Halloween version). Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. Line a baking sheet with foil and cut the squash in half lengthwise. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin.

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