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Kabocha Squash Pudding Recipe

Kabocha Squash Pudding Recipe
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Serving : 6
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Prepare the ingredients before making Kabocha Squash Pudding in your home. Then, follow these steps below to serve Kabocha Squash Pudding for your family or friends.

Ingredients: Kabocha Squash Pudding

  • 400 grams Kabocha squash (without seeds and skin)
  • 270 grams Milk
  • 130 grams Heavy cream (Non-dairy)
  • 80 grams Light brown sugar
  • 10 grams Gelatin powder
  • 50 grams Granulated sugar
  • 1 Melted butter (for coating the mold)
  • 1 for garnish Whipped cream, Mint

How to Make Kabocha Squash Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Kabocha Squash Pudding in your home by yourself.

    Step 1
  • Soak gelatin in 4 tablespoons of water. Brush melted butter lightly inside the mold. (Optional)
  • Step 2
  • Remove seed from kabocha and wrap with plastic wrap. Microwave (900 W) for 4 minutes 40 seconds.
  • Step 3
  • Let the covered kabocha cool.
  • Step 4
  • Put granulated sugar and 1 tablespoon of water in a saucepan and heat until golden brown. Then add an extra 1 tablespoon of hot water and pour the sauce into the mold.
  • Step 5
  • Peel the kabocha rind and mash with a fork. Melt the gelatin over a hot water bath or in the microwave. (Be careful not to over-heat!)
  • Step 6
  • Pour milk in a saucepan and heat over low heat. Add sugar and dissolve.
  • Step 7
  • Put mashed kabocha, milk and melted gelatin into a blender. Purée and then strain.
  • Step 8
  • Return the mixture into the blender and add heavy cream. Pulse a few times to combine and strain again. Pour the mixture into the mold. Once it has cooled, chill in the refrigerator.
  • Step 9
  • Cover the mold with a serving plate and turn over. Remove the mold. Slice and decorate with whipping cream and mint according to your taste.
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