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
3 comments:
Jin, can't wait to try this. It looks amazing!
Your pudding sounds incredible. I also want to try your pumpkin seed ume dressing. I made millet burgers this week with sweet potato/butternut squash but they fall apart. How do you make them firm? We should plan a cooking / eating time together... its been a long time.
Ellen. i usually use leftover millet, let it sit in the fridge so it will become firmer. also cook millet with brown rice makes it firmer, too. also you can add some panko. yes. lets meet up soon!
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