KABOCHA SQUASH CAKE
"Yokan is a very sweet dessert often eaten with Green Tea" Serve this version with fruit.
Provided by That is Dr House to
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks.
- Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes.
- Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well.
- Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin.
- Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes.
- Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.
Nutrition Facts : Calories 83.3, Fat 2.2, SaturatedFat 0.8, Cholesterol 94.4, Sodium 152.8, Carbohydrate 14.5, Fiber 1.5, Sugar 4, Protein 2.4
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bijoy chowdhury
[email protected]This cake was a disappointment. It was dry and bland. I wouldn't recommend this recipe.
Tania Shazer
[email protected]This cake is amazing! I've never had anything like it before. The kabocha squash gives it a unique flavor that's both sweet and savory. I highly recommend this recipe.
Al Muzahid
[email protected]I made this cake for my family and they loved it! It's a great way to get kids to eat their vegetables. I'll definitely be making it again.
Jordi De Paz- Ventura
[email protected]This cake was a bit too sweet for my taste, but it was still good. I think I'll try it again with less sugar next time.
Franita Jacobs
[email protected]I'm not a big baker, but this recipe was easy to follow and the cake turned out great! It's a delicious and healthy way to enjoy kabocha squash.
Kadiatu Turay
[email protected]This is one of my favorite recipes for kabocha squash. The cake is moist and flavorful, and the glaze is the perfect finishing touch.
RJ Tucker
[email protected]I made this cake for a bake sale and it sold out in minutes! Everyone loved it. The kabocha squash gives it a unique flavor that's both sweet and savory.
Sadikul Tips
[email protected]This cake is so moist and flavorful! I love the combination of kabocha squash and spices. It's the perfect fall dessert.
dominic kelechi
[email protected]I've made this cake several times now and it's always a crowd-pleaser. It's the perfect balance of sweet and savory, and the glaze really takes it to the next level.
Amar Singh
[email protected]This cake is a great way to use up leftover kabocha squash. It's also a delicious and healthy snack. I love the addition of the walnuts and raisins.
Komal Qazi
[email protected]I'm not usually a fan of squash, but this cake changed my mind! The kabocha squash flavor is very mild and the cake is incredibly moist. I'll definitely be making this again.
Samira Ahmed
[email protected]This cake was so easy to make and it turned out perfect! I used a bundt pan and it came out beautifully. The glaze really adds a nice touch.
Irfan PZ MeeR 110
[email protected]Made this cake for a potluck and it was a hit! Everyone loved the moist texture and the subtle sweetness of the kabocha squash. I'll definitely be making it again.