Kabocha Squash Cake (Halloween version)
Kabocha Squash Cake (Halloween version)

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, kabocha squash cake (halloween version). It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for Kabocha Squash Cake (Halloween version). Everyone enjoyed my sweet potato cake, so I made one with a kabocha squash for Halloween. Scoop out the seeds and cut into chunks.

Kabocha Squash Cake (Halloween version) is one of the most popular of current trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Kabocha Squash Cake (Halloween version) is something that I have loved my whole life.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook kabocha squash cake (halloween version) using 6 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Kabocha Squash Cake (Halloween version):
  1. Prepare 300 grams Kabocha squash
  2. Take 200 ml Soy milk (or milk)
  3. Make ready 1 Egg
  4. Prepare 30 grams Sugar
  5. Make ready 2 tbsp Vegetable oil
  6. Prepare 2 tbsp Pancake mix

Put the pieces in a microwave-safe container (a silicone steamer, etc.), add some water and cover with plastic wrap (or lid). This quick and easy cake, naturally sweetened with mashed kabocha (Japanese pumpkin) and honey, is perfect for an afternoon snack or treat.. Also I'm sure you could add more squash and get rid of the egg if you were making this vegan. Cut into big chunks, and put it in a pot of boiling water.

Instructions to make Kabocha Squash Cake (Halloween version):
  1. Line a cake pan with parchement paper. Preheat the oven to 170℃/340℉. Chop the kabocha squash into pieces, and peel the skin thinly. If using the skin for decoration, set it aside.
  2. Pour soy milk (or milk) into a pot, add the kabocha squash, and simmer at low heat. When the kabocha squash is soft enough, mash with a spoon or a fork. Stir until it becomes a thick paste, and simmer some more. Total cooking time is about 15 minutes.
  3. Add the egg and sugar in a bowl, and whip with a whisk for 1~2 minutes until it becomes evenly white.
  4. Pour vegetable oil, and continue whipping. When everything is blended, add the kabocha squash paste, then mix well with a whisk.
  5. Add the pancake mix, and continue mixing.
  6. Pour the batter into a pan ,and If you have the skin for decoration, put it on top. Bake in the preheated oven for about 30 minutes until lightly browned.
  7. You can use aluminium cups to make smaller cakes.
  8. If you are making the kabocha squash paste in a microwave, put the kabocha squash and soy milk in a microwave-safe deep bowl, and microwave for about 10 minutes. Mash the mixture halfway through, then continue cooking to evaporate the extra water until it becomes a paste.

Leftover kabocha squash became a delicious chiffon cake, which you could also serve as a part of a meal. Kabocha squash have different amounts of moisture. If you're using a relatively dry kabocha, the egg yolk mixture might become hard. Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean.

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