Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash. · This Kabocha Squash Soup is rich and velvety, without the need for dairy. Naturally vegan, paleo, gluten-free, and packed with so much flavor. This whole roasted kabocha squash recipe or Japanese pumpkin makes the perfect edible bowl for serving up your favourite fall or Thanksgiving.

Its rich texture and flavor is akin to a sweet potato and a pumpkin combined. Scoop out the Kabocha flesh with a spoon. Kabocha squash is a green Japanese pumpkin that is available year-round. You can cook Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash using 15 ingredients and 17 steps. Here is how you achieve that.

Ingredients of Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash

1. Prepare of For the kabocha squash cake batter:.
2. You need 400 grams of Kabocha squash (a dense, floury type).
3. It's 50 of to 70 grams Sugar.
4. You need 3 grams of Salt.
5. It's 30 grams of Butter.
6. Prepare 1 1/2 tbsp of Honey.
7. Prepare 2 of Eggs.
8. Prepare 150 of to 200 grams Heavy cream.
9. It's 1 of optional Cinnamon powder.
10. You need of For the cookie dough:.
11. It's 80 grams of Plain flour.
12. It's 30 grams of Sugar.
13. Prepare 40 grams of Butter.
14. You need 1 tsp of Milk.
15. Prepare 5 grams of Roasted black sesame seeds.

It's also quite similar to acorn squash, but much sweeter, and can be used in any recipe. This second-place pie possesses a rich, creamy texture and deep pumpkin flavor that isn't overpowered by the favorite fall spices. Edging out the kabocha squash by a hair, the red kuri squash was the unanimous winner of the taste test, for its thick, creamy consistency, lovely hue. Kabocha squash is a staple of Japanese cuisine.

Rich "Pumpkin" or Kabocha Squash Cake Using Tasty Kabocha Squash instructions

1. Remove the seeds and skin from the kabocha squash and make ready about 400 g of flesh. Cut into pieces and cook until tender..
2. While the kabocha squash is cooking, make the cookie crust. Put all the cookie dough ingredients into a bowl and mix well with your hands..
3. When the dough comes together, use it to line the base of the cake tin. Prick the base with a fork and chill in the refrigerator. Preheat oven to 180°C..
4. Mash the cooked kabocha squash up roughly. Add the sugar, salt, butter and honey while the kabocha squash is still hot and mix well..
5. ※I usually use 50 g of sugar for this because the pumpkin itself is naturallly sweet..
6. Add the eggs and heavy cream, and mix well in a blender. If you don't have a blender use a food processor or a handheld mixker to make a smooth batter. ☆.
7. If you're using cinnamon, add it in at step 6. If you want to enjoy the flavor of the kabocha squash itself do not add any cinnamon..
8. Pour the cake batter into the cake tin with the crust from step 3. Drop the cake tin gently onto your counter several times to knock out any air bubbles..
9. Lower the oven temperature to 170°C and bake for 50 to 60 minutes. Cover with aluminium foil when the surface is as browned as you want it to be..
10. ※When you open the oven door, the temperatuer is lowered, so set the temperature higher at first than you need for baking. It's best to heat up the oven tray too..
11. ※The cake will puff up, but it will shrink down when it's out of the oven. This cake doesn't have any flour so do not overcook. Otherwise the cake will be very dry..
12. When a skewer inserted into the cake comes out clean it is done. If there is some batter on the skewer, bake the cake for a while longer..
13. If the batter stuck on a skewer is not runny it is fine!! If the cake is rather stiff when you stick the skewer in, it's OK. This cake tastes best when it's a bit soft and liquid rather than over baked..
14. Chill the cake before serving. It think it's definitely tastier that way!! Plus, unless you let it cool down it's really hard to slice properly..
15. The sesame seeds and cookie crust really go well together!! Please be sure to add the sesame seeds!! When the cake is sliced, the sesame seeds make it look really pretty too..
16. It looks better baked in a 18 cm diameter cake tin. If you don't have an 18 cm tin use a 21 cm one..
17. This is baked in a 21 cm cake tin. It still looks quite elegant and nice, I think..

In restaurants, you may have enjoyed it dipped in tempura batter and fried, or slow simmered in hot pots or soups. And while this winter squash may look like pumpkin's short and stocky cousin, it's actually closer to sweet potato in flavor and texture. Decorative squash is so much more than something pretty to look at. There is some serious substance hiding behind those unfamiliar squashy, rumpled If you are looking for ways to use pumpkin or squash puree, here are a few of my favorite recipes (and stay tuned for a few more coming over the. A Japanese variety, kabocha squash looks like a small green pumpkin.