Kabocha Squash Cake. Kabocha, Japanse pumpkin is full of Vitamin A, Vitamin C, and Beta carotene. It tastes more like sweet potato than pumpkin. Try something different for the holidays this year with this rich and creamy Kabocha Squash Pie with a dollop of freshly whipped cream and a hint of rum.

Kabocha Squash Cake Recipe by That is Dr House to. Kabocha squash is a green Japanese pumpkin that is available year-round. Here's you'll learn all you need to know about buying, cooking, and storing kabocha squash.

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, kabocha squash cake. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Kabocha, Japanse pumpkin is full of Vitamin A, Vitamin C, and Beta carotene. It tastes more like sweet potato than pumpkin. Try something different for the holidays this year with this rich and creamy Kabocha Squash Pie with a dollop of freshly whipped cream and a hint of rum.

Kabocha Squash Cake is one of the most favored of current trending meals in the world. It is appreciated by millions daily. It's easy, it is quick, it tastes delicious. They are fine and they look fantastic. Kabocha Squash Cake is something which I've loved my whole life.

To get started with this recipe, we have to prepare a few components. You can have kabocha squash cake using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Cake:

{Get 150 grams of Kabocha squash.
{Get 2 of Eggs (large).
{Make ready 85 grams of Sugar.
{Prepare 80 grams of A Cake flour.
{Get 30 grams of A Almond powder.
{Get 10 grams of A Cornstarch.
{Take 1/2 tsp of A Baking powder.
{Prepare 40 grams of Butter.
{Prepare 60 grams of Cooked kuromame.
{Take 1 tbsp of Rum.

Kabocha squash is one of my favorite squashes. This Steamed Kabocha Cake is a little different from your usual desserts. See more ideas about Kabocha squash recipe, Kabocha squash, Squash recipes. Creamy mashed kabocha squash makes for a healthful side dish during the fall and winter months.

Steps to make Kabocha Squash Cake:

Heat the kabocha (I use a microwave), mash it, and chill it in the refrigerator. Strain it if you want it to look prettier..
Heat the egg in a hot water bath and add the sugar in 2~3 batches while mixing. (When the egg has warmed to about body temperature, remove from the heat.).
Whip the mixture until it's stiff enough to create ribbons like in the picture..
Sift together the "A" ingredients and fold into the mixture from Step 3 in 2~3 batches..
When everything is mixed in, the batter should be smooth..
Take some of the batter from Step 5 and mix it in with the kabocha from Step 1. (This will make it easier to mix the kabocha in with the batter.).
Add the kabocha mixture into the batter from Step 5 and mix until smooth..
Add the warmed (50℃) butter to the batter and mix together..
Add the kuro-mame and the rum and gently mix. The batter is ready..
Pour the batter into the pan and put it into an oven preheated to 170℃. Bake for about 45 minutes..
Once baked, drop the pan lightly to release the steam. Remove the cake from the pan and let cool..
All done. The color of the pumpkin gives it a pretty finish. The subtle sweetness of the kuro-mame accentuates the flavor..

Kabocha squash is a staple at any Japanese restaurant. This bright orange fruit is often served battered and fried in vegetable tempura. It can easily be mistaken for sweet potato due to its color. Kabocha Squash Cake with Brown Sugar Cream Recipe - a moist and kid-friendly desert http. Recipe Pairing Guides » Kabocha Squash Cake with Brown Sugar Cream.

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