Macrobiotic Recipe Kabocha Squash Pudding

• 100 grams Kabocha squash
• 160 ml Soy milk
• 30 ml Maple syrup
• 1/2 tsp Powdered kanten
• 1/2 tsp Kudzu flour (arrowroot flour)

1. Cut the kabocha squash into pieces, and microwave to soften.
2. When it becomes soft, mash with a masher.
3. Add the kabocha from Step 2, soy milk, maple syrup, powdered kanten, and kudzu powder into a pot, and mix.
4. When mixed, turn on the heat to medium.
5. Simmer until it starts to boil gently while stirring occasionally.
6. When you can form ribbons at the bottom of the pot with a wooden spatula, turn off the heat.
7. Wet the pan with water, and pour in the Step 5 mixture.
8. When cooled, let it chill in the fridge for about 2 hours to harden.
9. Cut into pieces of your desired size.

squash, milk, maple syrup, kanten, kudzu

Taken from cookpad.com/us/recipes/156819-macrobiotic-recipe-kabocha-squash-pudding (may not work)