Light and Airy Kabocha Squash Pudding
Light and Airy Kabocha Squash Pudding

Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, light and airy kabocha squash pudding. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Light and Airy Kabocha Squash Pudding is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. Light and Airy Kabocha Squash Pudding is something that I have loved my entire life. They’re fine and they look fantastic.

Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. Kabocha pudding from the Afternoon Tearoom restaurant in Shinjuku.

To begin with this particular recipe, we must prepare a few ingredients. You can have light and airy kabocha squash pudding using 5 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Light and Airy Kabocha Squash Pudding:
  1. Take 200 grams Kabocha squash
  2. Prepare 5 grams Gelatin
  3. Take 180 ml Soy milk
  4. Make ready 30 grams Sugar
  5. Prepare 1 tbsp Anko (sweet adzuki bean paste) for decoration

Take it from its large, awkward natural state to a nice ready-to-cook state. So this post is for those of you who are like me and typically avoid things like peeling and cutting your own squash. Also, this is a head start for those of you who want to be ready for. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile!

Instructions to make Light and Airy Kabocha Squash Pudding:
  1. Put soy milk in a pan, add gelatin, and let it soften.
  2. Take the seeds out of the kabocha squash, and microwave or boil. Take off the skin while it's still hot.
  3. When the gelatin has softened, heat the soy milk a little to dissolve the gelatin completely. Do this over low heat so that you don't overcook the soy milk.
  4. Put the cooled kabocha squash and sugar into a food processor, and process until smooth.
  5. When the kabocha squash is smooth, add soy milk in 3 batches, and process for a while between each additions.
  6. When all the soy milk is added, scrape down the sides of the food processor bowl with a spatula, and process again for some time. This introduces a lot of air into the mixture and makes the pudding very fluffy. Stop the motor occasionally so that you don't overstrain it, and keep processing for some time.
  7. Transfer the mixture to pudding cups or mugs, top with anko if you have it, and chill in the refrigerator until set.

Kabocha squash, also known as Japanese pumpkin, is perfect for roasting, stuffing, pureeing, and more. Sign up for our new weekly newsletter, ThePrep, for inspiration and support for all. Kabocha squash is less available in the winter; butternut squash may be substituted. It's delicious and nutritious when prepared this simple way! If you are new to Kabocha it's similar to pumpkin or acorn squash, but even better because it's even sweeter and has the perfect fluffy interior.

So that’s going to wrap this up with this exceptional food light and airy kabocha squash pudding recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!