Macrobiotic Recipe Kabocha Squash Pudding

Macrobiotic Recipe Kabocha Squash Pudding

This is a macrobiotic recipe that doesn't use eggs, white sugar, and milk This kabocha squash pudding is very easy to make. It's also great for Halloween.

Ingredients: 9 x 9 x 3.5 cm cake pan

Kabocha squash
100 g
Soy milk
160 ml
Maple syrup
30 ml
Powdered kanten
1/2 teaspoon
Kudzu flour (arrowroot flour)
1/2 teaspoon


1. Cut the kabocha squash into pieces, and microwave to soften.
2. When it becomes soft, mash with a masher.
3. Add the kabocha from Step 2, soy milk, maple syrup, powdered kanten, and kudzu powder into a pot, and mix.
4. When mixed, turn on the heat to medium. Simmer until it starts to boil gently while stirring occasionally.
5. When you can form ribbons at the bottom of the pot with a wooden spatula, turn off the heat.
6. 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.
7. 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.