Macrobiotic Kabocha Squash Pudding

• 380 grams Kabocha squash (skin, fibrous strands, and seeds removed)
• 380 grams Unprocessed soy milk
• 3 tbsp Maple syrup
• 1 tbsp Light brown sugar
• 1 pinch Salt
• 1 1/2 grams Kanten powder

1. Cut the kabocha squash into bite-sized pieces, and boil until you can pierce them easily with a toothpick.
2. When cooked through, drain off the water.
3. Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.
4. Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.
5. Over a low heat, heat the soy milk until it starts to bubble around the edges and the kanten powder dissolves.
6. Do not bring to a full boil.
7. Add the soy milk and kanten mixture to the kabocha mixture in the food processor, and pulse until smooth and blended.
8. Pour into whatever containers you like, and chill in the fridge.

skin, soy milk, maple syrup, brown sugar, salt, kanten powder

Taken from cookpad.com/us/recipes/150998-macrobiotic-kabocha-squash-pudding (may not work)