Asian Style Coconuts and Kabocha Squash Pudding
Asian Style Coconuts and Kabocha Squash Pudding

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, asian style coconuts and kabocha squash pudding. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Asian Style Coconuts and Kabocha Squash Pudding is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Asian Style Coconuts and Kabocha Squash Pudding is something which I’ve loved my whole life. They are nice and they look wonderful.

Check Out Kabocha Squash on eBay. Fill Your Cart With Color Today! Asian, dessert, Japanese, Kabocha, Pudding, Squash Kabocha squash is an amazing vegetable and my favourite type of squash. In the Philippines, we call this type of squash kalabasa or kulabasa in Kapampangan.

To get started with this recipe, we have to prepare a few ingredients. 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:
  1. Prepare Ingredients
  2. Make ready 286 grams after heating up in a microwave and strained. Kabocha squash
  3. Make ready 3 large Egg
  4. Prepare 50 grams Soft light brown sugar
  5. Take 150 ml Soy milk
  6. Get 150 ml Coconut milk
  7. Take 1 dash amount, (as needed) Cinnamon powder
  8. Take [Caramel Sauce]
  9. Get 60 grams Soft light brown sugar
  10. Take 1 tbsp Water
  11. Get [Others]
  12. Take 1 Low fat heavy cream
  13. Make ready 1 Mint leaves or pistachio
  14. Take 1 dash amount Butter to coat the cake pan

And if you don't have kabocha squash made available where you are, the other squash siblings will be just fine. Biko Kulabasa is a classic Filipino rice cake cooked with coconut and kabocha squash or kalabasa as known in the Philippines. I have seen this version of biko often in Kapampangan households among the many kakanins (rice-coconut cakes) served during the holidays. I remember it fondly as a gift given to my parents by friends and family. [Jump to recipe] A few days ago I roasted a Kabocha squash with the intention of making a soup; however, when I tasted the pulp it was so sweet, I decided to make a dessert instead.

Instructions 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 ?

I have seen this version of biko often in Kapampangan households among the many kakanins (rice-coconut cakes) served during the holidays. I remember it fondly as a gift given to my parents by friends and family. [Jump to recipe] A few days ago I roasted a Kabocha squash with the intention of making a soup; however, when I tasted the pulp it was so sweet, I decided to make a dessert instead. Because roasted kabocha is so creamy, it just seemed the perfect fit for a pudding. And thus, a sweet Kabocha pudding was born. This pudding should be on the runny side and you will have to stir it well to distribute the tapioca.

So that is going to wrap this up with this special food asian style coconuts and kabocha squash pudding recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!