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

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Hey everyone, it is me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, kabocha squash cake (halloween version). It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. 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. Toss the squash in olive oil or coconut oil, season lightly with.

Kabocha Squash Cake (Halloween version) is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Kabocha Squash Cake (Halloween version) is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have 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. Get 300 grams Kabocha squash
  2. Prepare 200 ml Soy milk (or milk)
  3. Take 1 Egg
  4. Prepare 30 grams Sugar
  5. Get 2 tbsp Vegetable oil
  6. Make ready 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.

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. 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.

So that’s going to wrap it up with this exceptional food kabocha squash cake (halloween version) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!

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