Macrobiotic Recipe Kabocha Squash Pudding

1. 1

   Cut the kabocha squash into pieces, and microwave to soften.

2. 2

   When it becomes soft, mash with a masher.

3. 3

   Add the kabocha from Step 2, soy milk, maple syrup, powdered kanten, and kudzu powder into a pot, and mix.

4. 4

   When mixed, turn on the heat to medium.

5. 5

   Simmer until it starts to boil gently while stirring occasionally.

6. 6

   When you can form ribbons at the bottom of the pot with a wooden spatula, turn off the heat.

7. 7

   Wet the pan with water, and pour in the Step 5 mixture.

8. 8

   When cooled, let it chill in the fridge for about 2 hours to harden.

9. 9

   Cut into pieces of your desired size.

* Per serving · 4 servings · Values may vary.

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