Macrobiotic Kabocha Squash Pudding for Halloween

Macrobiotic Kabocha Squash Pudding for Halloween

Recently, all I've been making is kabocha squash desserts. I'm also trying to use kudzu starch to make desserts that are good for your body and contain no eggs, dairy products, or sugar.


Kabocha, peeled and de-seeded
300 g
Firm tofu
200 g
Kudzu starch
40 g
50 ml
Maple syrup
100 ml
a dash
Vanilla essence, cinnamon powder
a pinch (optional)


1. Steam, boil or microwave the kabocha to soften. Remove the skin and seeds. You should be left with approx. 300 g kabocha flesh. *The kabocha should weigh approx. 400 g (before peeling).
2. Once cooled, puree the kabocha in a food processor. Add the tofu and blend. Dissolve the kudzu starch in the amount of water listed, and set aside.
3. Transfer the kabocha mixture to a saucepan, add a pinch of salt, maple syrup and dissolved kudzu starch, and mix.
4. Turn on the heat, and mix well until it thickens, making sure that it doesn't burn or become lumpy. Add vanilla, cinnamon, or any flavorings of your choice. Mix well, and remove from heat.
5. Pour into a mold and chill. Once chilled, it's finished.

Story Behind this Recipe

I'm researching macrobiotic cooking at the moment. The tofu gives this pudding a fluffy texture.