Recipe: Yummy Kabocha Squash Pudding

Kabocha Squash Pudding. Kabocha Squash - Kabocha squash is sweeter than most winter squash and is definitely creamier. You don't have to use light brown sugar, but it will give the pudding a richer taste. Resting the kabocha after cooking gives nicer color.

If you increase the number of times you strain the mixture it will become even smoother. Place the kabocha squash on a cutting board and cut the rind using a knife. Add enough water to cover the pieces and bring to a boil. You can cook Kabocha Squash Pudding using 8 ingredients and 9 steps. Here is how you cook it.

Ingredients of Kabocha Squash Pudding

1. You need of Kabocha squash (without seeds and skin).
2. You need of Milk.
3. Prepare of Heavy cream (Non-dairy).
4. It's of Light brown sugar.
5. Prepare of Gelatin powder.
6. It's of Granulated sugar.
7. You need of Melted butter (for coating the mold).
8. Prepare of for garnish Whipped cream, Mint.

Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Place kabocha squash wedges cut-side up in a baking pan. How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin.

Kabocha Squash Pudding step by step

1. Soak gelatin in 4 tablespoons of water. Brush melted butter lightly inside the mold. (Optional).
2. Remove seed from kabocha and wrap with plastic wrap. Microwave (900 W) for 4 minutes 40 seconds..
3. Let the covered kabocha cool..
4. Put granulated sugar and 1 tablespoon of water in a saucepan and heat until golden brown. Then add an extra 1 tablespoon of hot water and pour the sauce into the mold..
5. Peel the kabocha rind and mash with a fork. Melt the gelatin over a hot water bath or in the microwave. (Be careful not to over-heat!).
6. Pour milk in a saucepan and heat over low heat. Add sugar and dissolve..
7. Put mashed kabocha, milk and melted gelatin into a blender. Purée and then strain..
8. Return the mixture into the blender and add heavy cream. Pulse a few times to combine and strain again. Pour the mixture into the mold. Once it has cooled, chill in the refrigerator..
9. Cover the mold with a serving plate and turn over. Remove the mold. Slice and decorate with whipping cream and mint according to your taste..

So before we get to the recipes, you want to check out the complete guide on how to cut, peel, and cook a kabocha squash with helpful tutorial video and step by step pictures. Kabocha squash is less available in the winter; butternut squash may be substituted. Remove from oven and cool until easy to handle. Remove the stem if it is protruding before cutting. Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon.