Step-by-Step Guide to Prepare Award-winning Kabocha Squash Cake (Halloween version)

Kabocha Squash Cake (Halloween version).

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kabocha squash cake (halloween version). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Cake (Halloween version) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. Kabocha Squash Cake (Halloween version) is something that I've loved my entire life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have kabocha squash cake (halloween version) using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Cake (Halloween version):

1. {Prepare 300 grams of Kabocha squash.
2. {Take 200 ml of Soy milk (or milk).
3. {Take 1 of Egg.
4. {Take 30 grams of Sugar.
5. {Get 2 tbsp of Vegetable oil.
6. {Take 2 tbsp of Pancake mix.

Instructions to make Kabocha Squash Cake (Halloween version):

1. Line a cake pan with parchement paper. Preheat the oven to 170℃/340℉. Chop the kabocha squash into pieces, and peel the skin thinly. If using the skin for decoration, set it aside..
2. Pour soy milk (or milk) into a pot, add the kabocha squash, and simmer at low heat. When the kabocha squash is soft enough, mash with a spoon or a fork. Stir until it becomes a thick paste, and simmer some more. Total cooking time is about 15 minutes..
3. Add the egg and sugar in a bowl, and whip with a whisk for 1~2 minutes until it becomes evenly white..
4. Pour vegetable oil, and continue whipping. When everything is blended, add the kabocha squash paste, then mix well with a whisk..
5. Add the pancake mix, and continue mixing..
6. Pour the batter into a pan ,and If you have the skin for decoration, put it on top. Bake in the preheated oven for about 30 minutes until lightly browned..
7. You can use aluminium cups to make smaller cakes..
8. If you are making the kabocha squash paste in a microwave, put the kabocha squash and soy milk in a microwave-safe deep bowl, and microwave for about 10 minutes. Mash the mixture halfway through, then continue cooking to evaporate the extra water until it becomes a paste..

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