Add the powdered kanten and kabocha squash powder to a pot and stir well.
Add the soy milk and mix well with a whisk. Once mixed, turn on the heat.
Bring the mixture to a boil, stirring continually. Once boiled, turn the heat down to low and continue mixing for a further minute.
Stop the heat. Position a tea strainer over a heat-resistant container and strain the mixture through the strainer.
Add the vanilla oil and mix well.
Pour the mixture into moulds or ramekins, leave to cool, and then chill in the refrigerator until set.
Cover with a layer of maple syrup or sweetener of your choice, and serve.
Story Behind this Recipe
I made a macrobiotic version of custard pudding.
Kabocha squash powder tends to be quite lumpy, but it should dissolve smoothly when heated. If lumps remain, don't worry as you will be straining it afterwards. I didn't add sugar to the mixture, and poured maple syrup on top. It'll still be sweet while holding back on the sugar.