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Hello everybody, I hope you’re having an incredible day today. 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. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must first prepare a few ingredients. 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. Make ready 3 large Egg
4. Make ready 50 grams Soft light brown sugar
5. Get 150 ml Soy milk
6. Take 150 ml Coconut milk
7. Get 1 dash amount, (as needed) Cinnamon powder
8. Make ready [Caramel Sauce]
9. Make ready 60 grams Soft light brown sugar
10. Prepare 1 tbsp Water
11. Take [Others]
12. Take 1 Low fat heavy cream
13. Prepare 1 Mint leaves or pistachio
14. Make ready 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. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.

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 ?

But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. 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. The shell of this particular squash is kind of hard, so you need to pay attention to your hands.

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