https://www.youtube.com/watch?v=2K39AWnPh8E
I used Kabocha (Japanese squash) with skin! Kabocha skin contains a lot of vitamins, so why don't you eat it!
You can replace Kabocha with sweet potato, too.
This recipe is more like cakes than buns compared to this maple steamed cakes, if you remember:
https://www.youtube.com/watch?v=qdaa6n0yxo8
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Kabocha Steamed Cakes
Difficulty: Very Easy
Time: 25min
Number of servings: about 10 thick foil cupcake liners (mine is about 3-inch-wide)
Ingredients:
100g (3.5oz) Kabocha (Japanese squash) with skin
A
* 2 eggs
* 100g (3.5oz) brown sugar
* 4 tbsp. cooking oil
B
* 150g (5.3oz.) cake flour (I think all purpose flour is ok)
* 2 tsp. baking powder
Directions:
1. Dice Kabocha into 1/2inch (1cm) pieces.
2. Mix A in a bowl.
3. Sift in B and mix with a spatula just until blended. Then mix in diced Kabocha.
4. Spoon the mixture into the thick foil cupcake liners up to 80% full. Drop them lightly on the counter to raise the air bubbles out of the batter.
5. Place them in a frying pan. Add 200ml hot water and put on high heat until water boils. Turn the heat down to low, cover, and cook for 15 minutes.
6. Remove the lid carefully to prevent the water from dripping onto the cakes. Place the cakes on a wire rack to cool.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/10/blog-post_28.html
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