Cut the kabocha squash into pieces, and microwave to soften.
When it becomes soft, mash with a masher.
Add the kabocha from Step 2, soy milk, maple syrup, powdered kanten, and kudzu powder into a pot, and mix.
When mixed, turn on the heat to medium. Simmer until it starts to boil gently while stirring occasionally.
When you can form ribbons at the bottom of the pot with a wooden spatula, turn off the heat.
Wet the pan with water, and pour in the Step 5 mixture. When cooled, let it chill in the fridge for about 2 hours to harden.
Cut into pieces of your desired size.
Story Behind this Recipe
I got a hint from a macrobiotic sweets book I read at a book store. I made the recipe easier and not too sweet. But it's still got that natural sweetness from the kabocha squash.
It's troublesome to peel the skin of the kabocha squash, so I just mashed it with the skin left on . The skin leaves a slightly hard texture. If you don't like it, please peel the skin off. If you strain the fruit of the kabocha squash instead of mashing it, you'll be able to make a smoother pudding.