It’s pumpkin season! But, here in Japan we consider it kabocha squash season. Kabocha squash is so delicious in sweet and savory dishes. This recipe I created is for all of you that have a sweet tooth because I sure do! Once again, as someone who has struggled with their weight, I am always looking for a dessert recipe that is low calorie, nutritious and satisfying. This recipe without a doubt is. It is super simple to make and the perfect dessert or afternoon snack. The two different textures of this two layer pudding compliment each other perfectly.
Ingredients:
1/2 cup of chopped kabocha squash
1/4 tsp vanilla
4 tbsp almond milk
1/2 tsp arrowroot starch
1/4 tsp salt
2 1/4 -1/2 tsp maple syrup (depending on how sweet you want it)
1 sesame tofu (about 100g)
Optional 1/2 tsp of sesame flour
How to make:
Steam the chopped (kabocha) squash on a high heat for 10 minutes then let it cool.
Mix the sesame tofu and only 2 teaspoons of the maple syrup maple syrup in a blender and put it in a small pudding container. Next mix the squash and 3 out of 4 of the tablespoons of almond milk in a blender. Put the squash mixture in a non-stick frying pan.
Combine the arrowroot starch with the left over almond milk in a small,separate container. Put the frying pan on a low heat and add the liquified arrowroot starch, vanilla, salt and rest of the maple syrup. Stir for about 5 minutes and let it cool. Once the kabocha squash mixture is cool put it in the pudding container gently on top of the sesame mixture. Chill the pudding for about an hour, add your toppings and enjoy !
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