Fluffy Kabocha Squash Steamed Mini Cakes. The magic of steam cooks the squash both quickly and evenly, so don't worry about overlapping it a bit—just leave some open spaces for the steam to When they're steamed, vegetables come out refreshed and hydrated, as if they've spent a day at the spa. This tender Steamed Kabocha Cake is made with light and fluffy kabocha squash, raisins, and walnuts. It is delicious served with fresh fruits and Kabocha squash is one of my favorite squashes.
I used Kabocha (Japanese squash) with skin! Kabocha skin contains a lot of vitamins, so why don't you eat it! Remove the lid carefully to prevent the water from dripping onto the cakes. You can have Fluffy Kabocha Squash Steamed Mini Cakes using 9 ingredients and 14 steps. Here is how you cook it.
Ingredients of Fluffy Kabocha Squash Steamed Mini Cakes
- Prepare 200 grams of Kabocha squash (uncooked, with the skin and seeds removed).
- You need 100 grams of Cake flour.
- It’s 50 grams of Bread (strong) flour.
- Prepare 5 grams of Baking powder.
- You need 100 grams of Light brown sugar.
- Prepare 40 grams of Margarine.
- You need 40 grams of Vegetable oil.
- It’s 2 large of eggs Eggs.
- It’s 1 of few drops Vanilla oil (if you have it).
Most of you probably roast/bake pumpkins and squash in the oven. However, in Japan, steaming or microwaving kabocha is the mainstream. Maybe it's because we don't have an American-size oven and roasting is not a common cooking method in Japan. This kabocha squash pie recipe creates a lighter and fluffier version of the traditional pumpkin pie.
Fluffy Kabocha Squash Steamed Mini Cakes instructions
- Take the kabocha squash and remove the skin and the seeds. Cut it into 2-3cm cubes. Cover them with plastic wrap and heat them up in the microwave. Once you can easily insert a toothpick into them, they are ready..
- With a fork or a masher, mash the kabocha squash..
- Mix the margarine with a whisk until it forms a whipped cream like consistency. Add in the vegetable oil, mixing well. Add in the sugar and the vanilla oil next and mix well..
- Add in the eggs one at a time and quickly mix them in..
- Combine the flours and the baking powder, sift them into the mixture from step 4 and mix. Once the batter is no longer floury, add in the kabocha squash..
- Once the mixture has become smooth and well mixed, the batter is done. Start heating the water in your steaming pan..
- Either oil your molds or line them with paper liners. Add the batter until they are 80-90% full. I used aluminum pudding cups here..
- Once the water is boiling, steam the batter for 15-18 minutes in the steamer. Once the middle has cooked through, they are done..
- I used a steamer like this (it's from the dollar store). I had the water boiling in a shallow pot, and just steamed it like this. There were no problems doing it this way..
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- This is the color of the fluffy kabocha squash. Once they have cooled, you can cover them with plastic wrap and store them. This is to keep the surface from drying out..
- When you open them up, they look like this. Even though the batter was not whipped they are smooth and fluffy when they are steamed. They will still be fluffy and soft the next day..
- This actually used to be a banana muffin recipe and one time I swapped the bananas out for kabocha squash. If you bake them in the oven though, they will be muffins. You can bake them at 180℃ for 22 minutes..
- You can also add any kind of jam, chocolate chips, or cream cheese and it will be delicious..
I made the pie filling using steamed kabocha, a type of squash that is usually seen in Asian desserts. It has a sweet and nutty taste that is almost like that of sweet potato. The Best Kabocha Squash Recipes on Yummly Roasted Kabocha Squash, Roasted Kabocha Squash, Kabocha No Nimono (japanese Simmered Squash). coconut oil, kabocha squash, kosher salt, ground black pepper. Kabocha no nimono (Japanese simmered squash)Caroline's Cooking.
