Macrobiotic Kabocha Squash Pudding

Macrobiotic Kabocha Squash Pudding

This recipe doesn't use eggs, and yet it's so creamy! It's really easy to make, yet incredibly delicious! I don't think I could get tired of eating this.


Kabocha squash (skin, fibrous strands, and seeds removed)
380 g
Unprocessed soy milk
380 g
Maple syrup
3 tablespoons
Light brown sugar
1 tablespoon
a pinch
Kanten powder
1.5 g


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. Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.
3. Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.
4. 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.
5. Add the soy milk and kanten mixture to the kabocha mixture in the food processor, and pulse until smooth and blended.
6. Pour into whatever containers you like, and chill in the fridge.

Story Behind this Recipe

I wanted to eat something creamy, but didn't want to use eggs, so I came up with this.