Fluffy Kabocha Squash Steamed Bread

Name: Fluffy Kabocha Squash Steamed Bread
Yield: 10 servings
Cuisine: American
Ingredients: 150 grams Cake flour; 150 grams Kabocha squash (without skin); 150 ml Milk; 1 1/2 tsp Baking powder; 75 grams Sugar; 3 tbsp Vegetable oil; 1 dash Vanilla oil; 2 tsp x 10 Koshi-an; 1 Kabocha squash seeds

cookpad.japan @cookpad_jp

I wanted to eat kabocha squash manju, but they're complicated to make, so I made this bread instead.

Wrap the steamer lid with cloth. If you reduce the proportion of the dough and fill with lots of anko, the bread will resemble manju. If the kabocha squash is watery, the surface of the bread will not crack, but it won't make a difference in the taste. Recipe by Asamato

I wanted to eat kabocha squash manju, but they're complicated to make, so I made this bread instead.

cookpad.japan @cookpad_jp

I wanted to eat kabocha squash manju, but they're complicated to make, so I made this bread instead.

Saved

Ingredients

10 servings

150 gramsCake flour
150 gramsKabocha squash (without skin)
150 mlMilk
1 1/2 tspBaking powder
75 gramsSugar
3 tbspVegetable oil
1 dashVanilla oil
2 tspx 10 Koshi-an
1Kabocha squash seeds

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Steps

1

Microwave the kabocha squash to soften. Add the sugar and mash.
2

Add the vegetable oil and mix, then add milk and mix. If the kabocha squash has a high water content, reduce the amount of milk.
3

Sift in flour and baking powder, and mix. Add vanilla oil.
4

Put cupcake liners (about 7 cm in diameter) in ramekins and pour in small amounts of the mixture to each. Put two teaspoons of the koshi-an on top. Cover with the remaining mixture. Top with the kabocha squash seeds.
5

Steam for 10 minutes over high heat.