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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Vanessa Garcia
[email protected]I love this cake! It's so easy to make and it always turns out delicious. The cake is moist and flavorful, and the frosting is the perfect touch.
Musabbir Rahman
[email protected]This cake is amazing! I've made it several times now and it always turns out perfect. The cake is so moist and flavorful, and the frosting is the perfect complement.
Gift Samuel
[email protected]I made this cake for a party and it was a huge hit! Everyone loved it. The cake was so moist and flavorful, and the frosting was the perfect touch.
Francisco Urdaneta
[email protected]This kabocha squash cake was absolutely delicious! The cake was moist and flavorful, and the cream cheese frosting was the perfect complement. I will definitely be making this cake again.