Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, macrobiotic kabocha squash pudding. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kabocha squash is a winter squash with a flavor that's a cross between butternut squash and sweet potato perfect in these fall-inspired recipes. Great recipe for Macrobiotic Adzuki Beans & Kabocha Squash. This is a standard macrobiotic recipe.
Macrobiotic Kabocha Squash Pudding is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Macrobiotic Kabocha Squash Pudding is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have macrobiotic kabocha squash pudding using 6 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Macrobiotic Kabocha Squash Pudding:
- Get Kabocha squash (skin, fibrous strands, and seeds removed)
- Get Unprocessed soy milk
- Get Maple syrup
- Get Light brown sugar
- Prepare Salt
- Take Kanten powder
Kabocha pudding from the Afternoon Tearoom restaurant in Shinjuku. By the way, Japanese people love purin, which is how they pronounce the This creamy custard pudding isn't as overwhelming sweet as commercial purin, instead relying on fresh kabocha squash for flavor and sweetness. Kabocha squash has a hard, dark forest-green skin with lighter green striations and golden-orange flesh inside. A staple for the macrobiotic diet, this adzuki-kabocha dish can be eaten in reasonable amounts with brown rice almost everyday.
Instructions to make Macrobiotic Kabocha Squash Pudding:
- Cut the kabocha squash into bite-sized pieces, and boil until you can pierce them easily with a toothpick.
- When cooked through, drain off the water. Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.
- Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.
- Over a low heat, heat the soy milk until it starts to bubble around the edges and the kanten powder dissolves. Do not bring to a full boil.
- Add the soy milk and kanten mixture to the kabocha mixture in the food processor, and pulse until smooth and blended.
- Pour into whatever containers you like, and chill in the fridge.
It's delicious and nutritious when prepared this simple way! Just like any other squash you can add chopped kabocha to stews or puree into soups, baked goods or breakfast items like pancakes! I love it just like this though! This very healthy squash pudding or crustless pie would make a very good side dish for Thanksgiving dinner. It's vegan, so anyone can enjoy it without worry!
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