Rich Kabocha Pudding

Rich Kabocha Pudding

These are easy no-bake kabocha pudding - just chill in the fridge It's really rich with a soft texture.

Ingredients: Makes 6 - 7 cups

Kabocha squash
300 g (after peeling and removing seeds)
200 ml
●Heavy cream
150 ml
50 g
Vanilla essence
as desired
3 tablespoons
5 g
Caramel sauce or heavy cream
As desired


1. Peel the kabocha squash, remove the seeds, and cut into bite-size pieces. Put the pieces in a bowl and cover loosely with plastic wrap. Microwave for 6-7 minutes until soft.
2. Dissolve gelatin in water.
3. Put the ● ingredients in a pot and heat, but do not let it come to a boil (Just until the sugar melts). Turn off the heat, add gelatin from Step 2, and mix well.
4. Combine the kabocha from Step 1 and the mixture from Step 3 into a mixer. Add vanilla essence and beat well until smooth. Pour the pudding mixture through a strainer.
5. Pour into cups and chill well in the refrigerator until firm. You can serve this pudding with caramel sauce if you want (the photo shows it with the caramel sauce added).
6. (Easy Caramel Sauce) Put 3 tablespoons of sugar and 1 tablespoon of water into a heatproof bowl. Microwave for 2-3 minutes. When it reaches the color you desire, add 1 tablespoon of boiling water and stir quickly.
7. The kabocha pudding will be glossy soft-textured, and rich.

Story Behind this Recipe

I always make pudding when kabocha squash is in season. I usually make this pudding in the oven, but I wanted to try making it with gelatin to reduce the time and effort.