55 g (if using the Kiri brand, 3 blocks (18 g x 3)
Soften the squash by boiling or microwaving. Mix in the cream cheese while still warm.
Mix together step 1 and the eggs in a blender or food processor. Mix until the squash is smooth and no lumps remain.
Add the ● ingredients to a pot and heat. Melt the sugar and set aside.
Gradually add the mixture from step 2 to step 3, while mixing. Send through a strainer once and set aside.
Place into a steamer and steam for 12 to 15 minutes. If you put a dish towel between the steamer and the lid it'll keep the moisture from falling into the pudding.
Shake a bit (it's hot, so be careful!) and if the center is mostly stiffened it's done.
Once cooled, place in the refrigerator. Chill and it's complete.
If you don't have a steamer, put into the containers and then place into a deep pot. Add just enough water to come up to about half of the container. Cover with a dish towel.
These can also be made in a rice cooker. It's the same as step 5 (using hot water). Use the quick-cook course for about 7 to 8 minutes. Be sure to check on it to make sure it's not over-steaming.
Caution: if using a rice cooker and you want to open the lid part-way to check on things, be sure to turn it off first.
Story Behind this Recipe
I'm all about the delicious mix of cream cheese and kabocha squash. I made a homemade pudding focusing on this flavor.
I don't use caramel. If you feel this isn't sweet enough add just a little condensed milk. You get an even-more milky taste. Change the amount of milk to 260 ml and the sugar to 25 g (other amounts remain the same) for a richer pudding. Make it based on how you feel at the time.