200 gr kabocha
1 sachet of kanten powder (agar)
250 ml fresh milk (or coconuts milk)
100 ml water
50 gr kurosato (palm sugar)
30 gr sugar
1/4 teaspoon of salt
Pell kabocha and cut into small pieces. Steam kabocha until softened and then crush until creamy.
In a pan, melt kurosato and water.
Put creamy kabocha in a pan. Add fresh milk, sugar, salt and kanten powder.
Cook and stirring constantly until mixture comes to a boil.
Pour into pudding molds or individuals dishes and let it cool.