Easy Kabocha Pudding in 7 minutes

Easy Kabocha Pudding in 7 minutes

It's creamy since it's made by steaming.
It's rich but also mild because it's made with eggs instead of cream.
You'll want to eat it again and again.

Ingredients: yields 7 small tea cups

Kabocha squash (peeled)
230 g
2 large
60 g
300 ml
Maple syrup
to taste


1. Peel the kabocha and cut into 3 cm cubes, then boil them. Once they are soft, transfer them to a colander. Turn the heat on for the steamer.
2. While the kabocha is still hot, put them in the food processor along with the sugar and the egg, and process until smooth.
3. Add the milk and process some more. My food processor is small, so I mix well using a spoon.
4. Use the pot and strainer that you used in Step 1 to strain the mixture. If you transfer the mixture to a measuring cup, it will not spill when you are pouring it into the serving cups.
5. Once the steamer has started to boil, transfer the filled serving cups into it and steam for 7 minutes on high heat, with a cloth wrapped around the lid (keep it slightly ajar). Then, turn the heat off, cover completely with the lid and let it steam for 10 more minutes.
6. Take them out of the steamer. Once they have cooled, top with some maple syrup and chill in the refrigerator, and you are done!
7. Pure maple syrup is expensive. We use maple-type syrups, and it still tastes good!
8. They'll be good for packed lunches if you use Tupperware to make them. They won't melt at room temperature since they are made by steaming.
9. Try [Smooth Black Sesame Pudding in 5 minutes] Recipe ID: 2320784 too
10. [Japanese Sweet Potato Pudding in 7 minutes] Recipe ID: 2330393

Story Behind this Recipe

Baking using ovens takes time and it gets hot in the summer. Plus, I don't like the flavor and the texture of gelatin...
But I still wanted to eat smooth pudding that wouldn't melt at room temperature.