Wednesday, October 29, 2014

How to Make Kabocha Steamed Cakes for Halloween - Video Recipe

Quick and easy recipe using a frying pan. Fluffy, moist and chewy!!! You can add spices if you like ;)

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:

Kabocha Steamed Cakes

Difficulty: Very Easy
Time: 25min
Number of servings: about 10 thick foil cupcake liners (mine is about 3-inch-wide)

100g (3.5oz) Kabocha (Japanese squash) with skin
* 2 eggs
* 100g (3.5oz) brown sugar
* 4 tbsp. cooking oil
* 150g (5.3oz.) cake flour (I think all purpose flour is ok)
* 2 tsp. baking powder

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.


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