Kabocha Squash Pudding

Kabocha Squash Pudding

No need for an oven, just use gelatin. This is very well-received! A rich taste with a creamy feeling! Homemade is delicious!

Ingredients: makes 5 cups

Kabocha squash (peeled, de-seeded, net weight)
250 g
★Heavy cream
150 ml
150 ml
30~50 g
a pinch
★Vanilla extract
3 - 4 drops
Gelatin powder
5 g
Water (to dissolve the gelatin)
2 tablespoons
Caramel sauce (can make on your own, but if you're not sure look for a recipe)
as desired
Whip the remaining heavy cream, use as a topping
as desired (this time I didn't use)


1. Dissolve the gelatin in water and set aside. Remove the seeds and skin from the squash. Cut into thin pieces, put into a pot, and soak with just enough water to cover (not listed).
2. Once the squash has softened, drain it (you can use the lid to help with this) . Microwave the gelatin at 600 W for about 30 seconds.
3. Use a hand mixer or blender to mix together the pumpkin and all of the ★ ingredients. Return to the pot and slightly warm (to about 40℃). Stop the heat, add the gelatin, and mix.
4. Cool the bottom of the pot. Once cooled pour into the cups and cool in the refrigerator. If you would like, serve with caramel and/or heavy cream.

Story Behind this Recipe

I made this because kabocha squash is delicious, and I wanted to use it up.