Macrobiotic Custard Pudding

1. 1

   Add the powdered kanten and kabocha squash powder to a pot and stir well.

2. 2

   Add the soy milk and mix well with a whisk.

3. 3

   Once mixed, turn on the heat.

4. 4

   Bring the mixture to a boil, stirring continually.

5. 5

   Once boiled, turn the heat down to low and continue mixing for a further minute.

6. 6

   Stop the heat.

7. 7

   Position a tea strainer over a heat-resistant container and strain the mixture through the strainer.

8. 8

   Add the vanilla oil and mix well.

9. 9

   Pour the mixture into moulds or ramekins, leave to cool, and then chill in the refrigerator until set.

10. 10

    Cover with a layer of maple syrup or sweetener of your choice, and serve.

No additional tips available.