Macrobiotic Custard Pudding

Directions

1. 1
   Add the powdered kanten and kabocha squash powder to a pot and stir well.
2. 2
   Add the soy milk and mix well with a whisk.
3. 3
   Once mixed, turn on the heat.
4. 4
   Bring the mixture to a boil, stirring continually.
5. 5
   Once boiled, turn the heat down to low and continue mixing for a further minute.
6. 6
   Stop the heat.
7. 7
   Position a tea strainer over a heat-resistant container and strain the mixture through the strainer.
8. 8
   Add the vanilla oil and mix well.
9. 9
   Pour the mixture into moulds or ramekins, leave to cool, and then chill in the refrigerator until set.
10. 10
    Cover with a layer of maple syrup or sweetener of your choice, and serve.