Light and Airy Kabocha Squash Pudding

Light and Airy Kabocha Squash Pudding

This pudding is egg and dairy free. The soy milk enriches it, and the food processor gives it a light and airy texture. A must for kabocha squash lovers! A pudding for people allergic to eggs or dairy.

Ingredients: 4 servings

Kabocha squash
200 g (the flesh only)
5 g
Soy milk
180 ml
30 g
Anko (sweet adzuki bean paste) for decoration
1 tablespoon


1. Put soy milk in a pan, add gelatin, and let it soften.
2. Take the seeds out of the kabocha squash, and microwave or boil. Take off the skin while it's still hot.
3. When the gelatin has softened, heat the soy milk a little to dissolve the gelatin completely. Do this over low heat so that you don't overcook the soy milk.
4. Put the cooled kabocha squash and sugar into a food processor, and process until smooth.
5. When the kabocha squash is smooth, add soy milk in 3 batches, and process for a while between each additions.
6. When all the soy milk is added, scrape down the sides of the food processor bowl with a spatula, and process again for some time. This introduces a lot of air into the mixture and makes the pudding very fluffy. Stop the motor occasionally so that you don't overstrain it, and keep processing for some time.
7. Transfer the mixture to pudding cups or mugs, top with anko if you have it, and chill in the refrigerator until set.

Story Behind this Recipe

I wanted to make something for a nursery school bazaar that could be enjoyed by kids with allergies. I saw a recipe in a cookbook for allergy sufferers for baked kabocha squash pudding, but the children didn't like it. So I made a version using gelatin.