Macrobiotic Kabocha Squash Pudding

Directions

1. 1
   Cut the kabocha squash into bite-sized pieces, and boil until you can pierce them easily with a toothpick.
2. 2
   When cooked through, drain off the water.
3. 3
   Add to a food processor (or blender), along with half of the soy milk, maple syrup, light brown sugar and salt.
4. 4
   Pour the remaining soy milk into a pot, and sprinkle in the kanten powder.
5. 5
   Over a low heat, heat the soy milk until it starts to bubble around the edges and the kanten powder dissolves.
6. 6
   Do not bring to a full boil.
7. 7
   Add the soy milk and kanten mixture to the kabocha mixture in the food processor, and pulse until smooth and blended.
8. 8
   Pour into whatever containers you like, and chill in the fridge.