Diet Pumpkin Tofu Kanten

• 350 grams Kabocha squash
• 1 block Tofu
• 50 to 70 grams Sugar
• 30 grams Skim milk powder
• 2 tsp Powdered kanten
• 1 tsp Cinnamon

1. Cut the kabocha squash into large chunks, place them in a microwave safe dish, cover with plastic wrap, and microwave at 500 W for about 5 minutes.
2. Then remove the peel.
3. Preheat the oven to 170C.
4. Place the tofu and kabocha squash (about 300 g) into a food processor and pulse until the mixture is smooth.
5. Add the sugar, skim milk powder, powdered kanten and cinnamon, then pulse.
6. Pulse until everything is mixed together.
7. Pour the batter into the pound cake tin.
8. Bake in the oven at 170C for about 30 minutes.
9. Once it has finished baking, allow it to cool in the pan.
10. The edges will not be completely set after baking, but will set when it cools, so please don't worry.
11. Once it has cooled, place it in the fridge to chill.
12. Once it has chilled in the fridge, cut it into slices.
13. You can also store this in the fridge.
14. It's not too sweet, so you could also drizzle over some brown sugar molasses and sprinkle on some kinako soybean flour.

squash, sugar, milk powder, kanten, cinnamon

Taken from cookpad.com/us/recipes/143622-diet-pumpkin-tofu-kanten (may not work)