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Macrobiotic Kabocha Squash Pudding Recipe

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

Ingredients: Macrobiotic Kabocha Squash Pudding

  • 380 grams Kabocha squash (skin, fibrous strands, and seeds removed)
  • 380 grams Unprocessed soy milk
  • 3 tbsp Maple syrup
  • 1 tbsp Light brown sugar
  • 1 pinch Salt
  • 1 1/2 grams Kanten powder

How to Make Macrobiotic Kabocha Squash Pudding

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Macrobiotic Kabocha Squash Pudding in your home by yourself.

    Step 1
  • Cut the kabocha squash into bite-sized pieces, and boil until you can pierce them easily with a toothpick.
  • Step 2
  • When cooked through, drain off the water. Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.
  • Step 3
  • Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.
  • Step 4
  • Over a low heat, heat the soy milk until it starts to bubble around the edges and the kanten powder dissolves. Do not bring to a full boil.
  • Step 5
  • Add the soy milk and kanten mixture to the kabocha mixture in the food processor, and pulse until smooth and blended.
  • Step 6
  • Pour into whatever containers you like, and chill in the fridge.
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