-
1
Peel the kabocha and cut into 3 cm cubes, then boil them.
-
2
Once they are soft, transfer them to a colander.
-
3
Turn the heat on for the steamer.
-
4
While the kabocha is still hot, put them in the food processor along with the sugar and the egg, and process until smooth.
-
5
Add the milk and process some more.
-
6
My food processor is small, so I mix well using a spoon.
-
7
Use the pot and strainer that you used in Step 1 to strain the mixture.
-
8
If you transfer the mixture to a measuring cup, it will not spill when you are pouring it into the serving cups.
-
9
Once the steamer has started to boil, transfer the filled serving cups into it and steam for 7 minutes on high heat, with a cloth wrapped around the lid (keep it slightly ajar).
-
10
Then, turn the heat off, cover completely with the lid and let it steam for 10 more minutes.
-
11
Take them out of the steamer.
-
12
Once they have cooled, top with some maple syrup and chill in the refrigerator, and you are done!
-
13
Pure maple syrup is expensive.
-
14
We use maple-type syrups, and it still tastes good!
-
15
They'll be good for packed lunches if you use Tupperware to make them.
-
16
They won't melt at room temperature since they are made by steaming.
-
17
Try [Smooth Black Sesame Pudding in 5 minutes]too
-
18
[Japanese Sweet Potato Pudding in 7 minutes]
