Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, asian style coconuts and kabocha squash pudding. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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Asian Style Coconuts and Kabocha Squash Pudding is one of the most favored of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look fantastic. Asian Style Coconuts and Kabocha Squash Pudding is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook asian style coconuts and kabocha squash pudding using 14 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Asian Style Coconuts and Kabocha Squash Pudding:
- Prepare Ingredients
- Make ready 286 grams after heating up in a microwave and strained. Kabocha squash
- Prepare 3 large Egg
- Take 50 grams Soft light brown sugar
- Make ready 150 ml Soy milk
- Take 150 ml Coconut milk
- Take 1 dash amount, (as needed) Cinnamon powder
- Make ready [Caramel Sauce]
- Prepare 60 grams Soft light brown sugar
- Take 1 tbsp Water
- Get [Others]
- Prepare 1 Low fat heavy cream
- Take 1 Mint leaves or pistachio
- Take 1 dash amount Butter to coat the cake pan
I love to roast or steam the squash and simply eat it with a spoon, but recently came up with a delicious pudding recipe. Simmered Kabocha Squash, or what we call Kabocha no Nimono (かぼちゃの煮物), is one of the most classic and popular simmered dishes in Japan. If you are traveling in Japan, you will see this kabocha dish everywhere: in the bento box you pick up at the train station, as part of the side dishes. It's delicious and nutritious when prepared this simple way!
Instructions to make Asian Style Coconuts and Kabocha Squash Pudding:
- 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.
- While cooling down the pumpkin…coat the molds lightly with butter.
- 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.
- ←It will sizzle when you add the water ～～～! so don't be surprised ; Soon after, remove the pan from the heat and stir.
- Pour it into the molds.
- 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.
- Beat the egg well and strain it if you have time. Mix the egg with the coconut milk and soy milk mixture.
- ←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.
- 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.
- 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.
- When you are going to eat it, use a low fat heavy cream without sweetening. Whip up the cream softly and enjoy it together.
- Ready, set, go! A huge and heavy pudding. It's more than a pudding….
- but more like a very moist soft fluffy cake.
- 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.
- Additional note. I didn't want to strain it today….so I changed the straining and mixing process, as follows.
- Heat up the kabocha squash and mash it up. Let it cool down and then put it through a blender with beaten eggs.
- 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.
- I changed the picture. This is using a round container and steaming it. Decorate with some whipped cream.
- 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 ?
Once it's all cut, toss it in some coconut oil. I love the flavor it brings to the squash and it can handle the Just like any other squash you can add chopped kabocha to stews or puree into soups. Roasted Kabotcha Squash With Coconut Oil is one of my favorite items on the table from October to December. Cut the Kabocha squash in half. Note: Use a sharp knife and be careful with your fingers.
So that’s going to wrap this up for this special food asian style coconuts and kabocha squash pudding recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
