Asian Style Coconuts and Kabocha Squash Pudding
Asian Style Coconuts and Kabocha Squash Pudding

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, asian style coconuts and kabocha squash pudding. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

This recipe ma de three servings. In the Philippines, we call this type of squash kalabasa or kulabasa in Kapampangan. Some recipes also refer to it as the Japanese squash. It looks like a large, green pumpkin on the outside and has a bright orange flesh inside.

Asian Style Coconuts and Kabocha Squash Pudding is one of the most popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Asian Style Coconuts and Kabocha Squash Pudding is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have asian style coconuts and kabocha squash pudding using 14 ingredients and 19 steps. Here is how you cook it.

The ingredients needed to make Asian Style Coconuts and Kabocha Squash Pudding:
  1. Prepare Ingredients
  2. Take 286 grams after heating up in a microwave and strained. Kabocha squash
  3. Take 3 large Egg
  4. Take 50 grams Soft light brown sugar
  5. Get 150 ml Soy milk
  6. Prepare 150 ml Coconut milk
  7. Make ready 1 dash amount, (as needed) Cinnamon powder
  8. Prepare [Caramel Sauce]
  9. Take 60 grams Soft light brown sugar
  10. Prepare 1 tbsp Water
  11. Get [Others]
  12. Prepare 1 Low fat heavy cream
  13. Prepare 1 Mint leaves or pistachio
  14. Prepare 1 dash amount Butter to coat the cake pan

Combine the sesame oil, monk fruit, rice vinegar, garlic, and coconut aminos in a small bowl. Line a baking dish with parchment paper and place cubes of kabocha on top. Spoon the coconut amino mixture over the tops of the cubed squash, tossing to ensure they are coated evenly. The recipe for this pumpkin custard is quite straightforward.

Steps to make Asian Style Coconuts and Kabocha Squash Pudding:
  1. The kabocha squash. Cut it roughly, cover with cellophane wrap and heat it up in a microwave to soften Then remove the skin and pass it through a sieve.
  2. While cooling down the pumpkin…coat the molds lightly with butter.
  3. Throw sugar in a pan, and heat it up on a bit high heat. Keep shaking the pan while heating and melt the sugar. When it starts to bubble and it smells like it is burning, throw in 1 tablespoon of water.
  4. ←It will sizzle when you add the water ～～～! so don't be surprised ; Soon after, remove the pan from the heat and stir.
  5. Pour it into the molds.
  6. Put coconut milk and soy milk in another pan and heat up until it's right about to boil. Then remove the pan off from the heat. Add sugar and let it melt completely. After melting the sugar completely, let it sit to cool down.
  7. Beat the egg well and strain it if you have time. Mix the egg with the coconut milk and soy milk mixture.
  8. ←Add the mixture to the strained kabocha squash a little at a time and mix to make it smooth. Add cinnamon and mix well. When the mixture is mixed evenly, pour the mixture into the molds.
  9. Cover with cellophane wrap and put it into a steaming steamer on low heat. Steam for about 20 minutes for a small cup. When your are using a big mold, steam for about 40 minutes.
  10. It's ready when you can stick a bamboo skewer into the pudding and it comes out clean. Cool down slightly and chill in the refrigerator for one day This is important.
  11. When you are going to eat it, use a low fat heavy cream without sweetening. Whip up the cream softly and enjoy it together.
  12. Ready, set, go! A huge and heavy pudding. It's more than a pudding….
  13. but more like a very moist soft fluffy cake.
  14. For a big cake mold, turn the mold upside down, then it will come out of the mold slowly You can take it as a gift with the pudding in the cake mold, and take the cream with you separately It's Halloween after all.
  15. Additional note. I didn't want to strain it today….so I changed the straining and mixing process, as follows.
  16. Heat up the kabocha squash and mash it up. Let it cool down and then put it through a blender with beaten eggs.
  17. Mix coconut milk and soy milk together. Add sugar to melt and then let it cool. Add Step 16 to the mixture. Mix well and scoop off the foam forming on the surface. This would be fine too.
  18. I changed the picture. This is using a round container and steaming it. Decorate with some whipped cream.
  19. I also decorated it with thinly sliced and diced kabocha squash simmered in orange curaçao and sugar. It's easy but it looks pretty, right ?
  20. Ready to serve and ENJOY!

Spoon the coconut amino mixture over the tops of the cubed squash, tossing to ensure they are coated evenly. The recipe for this pumpkin custard is quite straightforward. You simply mix your palm sugar shavings with coconut milk, eggs, salt, and vanilla to make the custard. Then you cut the top off of the kabocha squash, pour the custard mixture inside, and steam the entire pumpkin filled with custard. Don't fill all the way to the top, leave some room for the custard to rise.

So that is going to wrap it up for this special food asian style coconuts and kabocha squash pudding recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!