kabocha (1 cup)
non-dairy milk (2cups)
kanten flake or powder (1 ts)
vanilla essence (1/2 to 1 ts)
kuzu powder (1tbs, diluted in 2tbs water)
sea salt
maple syrup (2tbs)
brown rice syrup (2tbs)
water (2tbs)
steam kabocha until very soft, peel off the skin
*you can use the skin to make kimpira, etc
in a bowl, blend kabocha, milk, kanten, cinnamon, vanilla, sea salt
put the mixture in a pot, boil, then add diluted kuzu, and stir until creamy
cool off a bit, then blend again
divide it in small cups, and put them in fridge
*you can use it for kabocha pumpkin pie
