Macrobiotic Kabocha Squash Pudding

1. 1

   Cut the kabocha squash into bite-sized pieces, and boil until you can pierce them easily with a toothpick.

2. 2

   When cooked through, drain off the water.

3. 3

   Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.

4. 4

   Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.

5. 5

   Over a low heat, heat the soy milk until it starts to bubble around the edges and the kanten powder dissolves.

6. 6

   Do not bring to a full boil.

7. 7

   Add the soy milk and kanten mixture to the kabocha mixture in the food processor, and pulse until smooth and blended.

8. 8

   Pour into whatever containers you like, and chill in the fridge.

* Per serving · 4 servings · Values may vary.

No additional tips available.