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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, asian style coconuts and kabocha squash pudding. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Asian Style Coconuts and Kabocha Squash Pudding is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look fantastic. Asian Style Coconuts and Kabocha Squash Pudding is something which I’ve loved my entire life.

Asian, dessert, Japanese, Kabocha, Pudding, Squash Kabocha squash is an amazing vegetable and my favourite type of squash. In the Philippines, we call this type of squash kalabasa or kulabasa in Kapampangan. Some recipes also refer to it as the Japanese squash. Biko Kulabasa is a classic Filipino rice cake cooked with coconut and kabocha squash or kalabasa as known in the Philippines.

To begin with this recipe, we must first prepare a few components. You can have asian style coconuts and kabocha squash pudding using 14 ingredients and 19 steps. Here is how you can achieve that.

The ingredients needed to make Asian Style Coconuts and Kabocha Squash Pudding:
  1. Make ready Ingredients
  2. Prepare 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. Get 1 dash amount, (as needed) Cinnamon powder
  8. Make ready [Caramel Sauce]
  9. Prepare 60 grams Soft light brown sugar
  10. Get 1 tbsp Water
  11. Take [Others]
  12. Make ready 1 Low fat heavy cream
  13. Prepare 1 Mint leaves or pistachio
  14. Make ready 1 dash amount Butter to coat the cake pan

Spoon the coconut amino mixture over the tops of the cubed squash, tossing to ensure they are coated evenly. You can substitute butternut squash for the kabocha if you prefer. Instead of a blender or food processor, you can use an immersion blender to puree the soup I like to add a drizzle of sweet coconut sport to gild the lily and add a touch of sweetness. Stir to dissolve the sugar and set aside.

Instructions 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 ?

Instead of a blender or food processor, you can use an immersion blender to puree the soup I like to add a drizzle of sweet coconut sport to gild the lily and add a touch of sweetness. Stir to dissolve the sugar and set aside. Kabocha is the ultimate fall squash. Cookbook author Melissa Clark likes sweetening up slices of roasted winter squash, so she roasts them with maple syrup, olive oil, fresh ginger and thyme. [Jump to recipe] A few days ago I roasted a Kabocha squash with the intention of making a soup; however, when I tasted the pulp it was so sweet, I decided to make a dessert instead. Because roasted kabocha is so creamy, it just seemed the perfect fit for a pudding.

So that is going to wrap it up for this exceptional food asian style coconuts and kabocha squash pudding recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!