Easy Kabocha Pudding in 7 minutes - eggs

Method

• Peel the kabocha and cut into 3 cm cubes, then boil them.
• Once they are soft, transfer them to a colander.
• Turn the heat on for the steamer.
• While the kabocha is still hot, put them in the food processor along with the sugar and the egg, and process until smooth.
• Add the milk and process some more.
• My food processor is small, so I mix well using a spoon.
• Use the pot and strainer that you used in Step 1 to strain the mixture.
• If you transfer the mixture to a measuring cup, it will not spill when you are pouring it into the serving cups.
• Once the steamer has started to boil, transfer the filled serving cups into it and steam for 7 minutes on high heat, with a cloth wrapped around the lid (keep it slightly ajar).
• Then, turn the heat off, cover completely with the lid and let it steam for 10 more minutes.
• Take them out of the steamer.
• Once they have cooled, top with some maple syrup and chill in the refrigerator, and you are done!
• Pure maple syrup is expensive.
• We use maple-type syrups, and it still tastes good!
• They'll be good for packed lunches if you use Tupperware to make them.
• They won't melt at room temperature since they are made by steaming.
• Try [Smooth Black Sesame Pudding in 5 minutes]too
• [Japanese Sweet Potato Pudding in 7 minutes]