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Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, whole kabocha pudding cake for halloween. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
See recipes for Comforting Kabocha Squash Cake too. Scoop out the seeds and cut into chunks. Scoop out the Kabocha flesh with a spoon. In a large bowl, add the cream cheese, sour cream, butter and stevia.
Whole Kabocha Pudding Cake for Halloween is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Whole Kabocha Pudding Cake for Halloween is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook whole kabocha pudding cake for halloween using 12 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Whole Kabocha Pudding Cake for Halloween:
- Get 1 whole Kabocha squash
- Make ready 350 ml Milk or soy milk
- Prepare 2 Eggs
- Make ready 75 grams Sugar
- Get 4 tbsp Cake flour
- Take 30 grams Butter
- Get 1 tbsp Lemon juice
- Make ready 1 Vanilla extract
- Get Caramel
- Make ready 3 tbsp Sugar
- Take 2 tbsp Water
- Prepare 50 ml ★Water
The kabocha flavor is rather strong and rich, but still the pudding tastes simple and light so that she can eat lots without the guilt. The main ingredients for this Kabocha pudding are squash pulp and almond milk. A little maple syrup is used as the sweetener and agaras the gelling agent. Because I used agar, the texture isn't the same as pudding made with eggs and milk, but it is still very creamy and smooth.
Steps to make Whole Kabocha Pudding Cake for Halloween:
- Wrap the kabocha squash in plastic wrap and microwave for about 8 minutes. If it's still too hard, microwave for longer. If it's too soft, the rind will tear.
- It's ready when it feels slightly soft when pressed.
- Remove the plastic wrap. To make the lid, cut horizontally across the kabocha, about 2 cm from the top. Scrape out the innards with a spoon.
- Throw away the seeds and stringy bits, while saving the rest of the flesh. Take care not to damage the rind.
- If the flesh is still too firm, re-wrap the kabocha and microwave again.
- If after removing the flesh, you think it is still too firm, re-wrap and microwave on a microwave-safe plate.
- I got about 300 g worth of kabocha flesh this time. Blend until smooth using either a strainer or a blender. Whisk the eggs in a bowl.
- In a pot, heat milk and sugar just enough to melt the sugar and whisk. Take care not to let the pot boil. Pour into a bowl and whisk well.
- Add the pureed kabocha to the milk mixture, blend together very well, then add the sifted flour, butter (melted in microwave), and vanilla extract.
- Prepare two sheets of tinfoil, about 4 cm longer than the width of the kabocha, and layer them on top of each other.
- Place the kabocha shell in the center of the tinfoil and gently twist two sides like this. Place on a baking sheet. (An oven or microwave ovens works).
- Preheat the oven to 160°C (320°F). Fill the shell with the prepared kabocha batter, stopping just before the lip of the "bowl." Be careful not to spill!
- Bake at 160℃ (320°F) for 60 minutes. It's done when an inserted skewer or fork comes out clean. It looks like this when it's done!
- If it's still undercooked after an hour, bake it for a little longer. If you'd prefer it cold, chill it in the refrigerator. For the caramel, mix water and sugar gently in a pot over low heat.
- It's getting bubbly! When the bubbles die down and it has turned a nice caramel color, add the remaining ★ water and mix. All done!
- After you pour the caramel over the cake, it's time to eat!
A little maple syrup is used as the sweetener and agaras the gelling agent. Because I used agar, the texture isn't the same as pudding made with eggs and milk, but it is still very creamy and smooth. Blend in milk, oil and vanilla. In two large bowls using a hand mixer, prepare both chocolate and vanilla cake batter. Divide batter among prepared pans, two.
So that’s going to wrap it up with this special food whole kabocha pudding cake for halloween recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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