For Halloween! Bocchan Kabocha Squash Pudding. Perfect for Halloween and Thanksgiving ;) - Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding) Difficulty: Easy Time Flip it over onto a plate to serve. Note: You can grease the pan with some oil or butter so the pudding will slip out easily. レシピ（日本語） http. We are making Pumpkin Potage using a nutritious kabocha squash for Halloween.

It has the texture of a sweet potato and pumpkin hypbrid and an amazingly sweet taste. I love to roast or steam the squash and simply eat it with a spoon, but recently came up with a delicious pudding recipe. Simple, light and satisfying, tender kabocha squash is a great finish off to a classic congee rice and ginger porridge. You can have For Halloween! Bocchan Kabocha Squash Pudding using 6 ingredients and 8 steps. Here is how you cook that.

Ingredients of For Halloween! Bocchan Kabocha Squash Pudding

You need 3 of Bocchan Kabocha Squash (mini kabocha).
You need 200 ml of Milk.
Prepare 50 ml of Heavy cream.
It's 2 of Eggs.
Prepare 40 grams of Powdered or brown sugar.
It's 1 of several drops Vanilla Oil.

We would devour this comforting bowl of seasonal congee for breakfast, lunch or dinner on any day our insides need some warming up. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Kabocha pudding from the Afternoon Tearoom restaurant in Shinjuku. By the way, Japanese people love purin, which is how they pronounce the This creamy custard pudding isn't as overwhelming sweet as commercial purin, instead relying on fresh kabocha squash for flavor and sweetness.

For Halloween! Bocchan Kabocha Squash Pudding instructions

Thoroughly wash the Bocchan squash, place into a microwave-safe container, cover with plastic wrap, and microwave for 4 minutes..
Cut off the stems, and use a spoon to completely remove the guts and seeds. Be careful not to tear the bottom!.
Remove about 150g of the flesh and make it into a smooth paste with a strainer..
Mix in milk warmed to just before its boiling point, then mix in the sugar, heavy cream, vanilla oil, and eggs in that order..
If you have time at this stage, straining the mixture from step 4 will make this smoother. Wrap up the kabocha from Step 2 in aluminum foil, and fill 90% of the way with the batter..
Line the kabocha up on a cookie sheet, pour about 2 cm of hot water on the bottom of the pan, and bake in an oven preheated to 300F/150C for 40 minutes. Pour the leftover batter into a microwave safe container..
Once they have cooled, chill in the fridge, and enjoy! They also taste great freshly-baked!.
The pudding batter is smooth and creamy. Please also eat up the kabocha bowl!.

Kabocha is a winter squash sweet enough and creamy enough to make a great kabocha pudding just add a little maple syrup and touch of spice. The main ingredients for this Kabocha pudding are squash pulp and almond milk. A little maple syrup is used as the sweetener and agar as the gelling. 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.