Kabocha Squash Cake (Halloween Version) Recipe by cookpad.japan
Cooking Instructions 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. 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. 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. 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. 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. 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. 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. 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. 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. 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. 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