Kabocha Squash Pudding for Halloween

1. 1

   Soak the gelatin powder in the water.

2. 2

   Peel the skin of the kabocha.

3. 3

   Cut into bite size pieces, wrap in plastic wrap, and microwave until a bamboo skewer easily pierces through.

4. 4

   Strain the kabocha or put it in a blender and blend until smooth.

5. 5

   Whisk an egg in a bowl.

6. 6

   Warm the milk and sugar in a saucepan, being careful not to let it come to a boil, and dissolve the sugar.

7. 7

   Add the ingredients from Step 4 to the mixed egg and mix well.

8. 8

   Add the kabocha and mix well.

9. 9

   Microwave the vanilla extract and soaked gelatin powder until warm.

10. 10

    Once the powder has dissolved, mix it into the ingredients from Step 5.

11. 11

    Pour into individual cups as you strain with a tea strainer or a colander.

12. 12

    This step should catch any bubbles that may appear.

13. 13

    Put the cups in the refrigerator and chill until firm.

14. 14

    If you use a tea strainer, it may catch a lot of chunks.

15. 15

    It will be smoother if you strain it again, but it is also tasty to leave some chunks.

16. 16

    It's ready to serve once chilled and firm!

* Per serving · 4 servings · Values may vary.

No additional tips available.