Kabocha Madeleine

Name: Kabocha Madeleine
Yield: 1 serving
Cuisine: American
Ingredients: 1 l-size Egg; 35 grams Soft light brown sugar; 15 grams Maple syrup; 50 grams ○White flour; 10 grams ○Almond flour; 1/4 teasponn ○Baking powder; 1 Cinnamon; 50 grams, boiled and crushed Kabocha; 50 grams Salted butter; 1 Rum raisin; 1 Nuts; 1 Sweetened adzuki beans

cookpad.japan @cookpad_jp

Something I tried out for Halloween this year. They were soft on the day I baked them. Then soft and moist on the following day. Both were very delicious.

Adjust the sugar depending on the sweetness of the kabocha. For the picture in step 7, I wanted a bright yellow color for a Halloween feel, so I added a bit of red food coloring. Recipe by Makunouchi

Something I tried out for Halloween this year. They were soft on the day I baked them. Then soft and moist on the following day. Both were very delicious.

Adjust the sugar depending on the sweetness of the kabocha. For the picture in step 7, I wanted a bright yellow color for a Halloween feel, so I added a bit of red food coloring. Recipe by Makunouchi

cookpad.japan @cookpad_jp

Something I tried out for Halloween this year. They were soft on the day I baked them. Then soft and moist on the following day. Both were very delicious.

Adjust the sugar depending on the sweetness of the kabocha. For the picture in step 7, I wanted a bright yellow color for a Halloween feel, so I added a bit of red food coloring. Recipe by Makunouchi

Something I tried out for Halloween this year. They were soft on the day I baked them. Then soft and moist on the following day. Both were very delicious.

Adjust the sugar depending on the sweetness of the kabocha. For the picture in step 7, I wanted a bright yellow color for a Halloween feel, so I added a bit of red food coloring. Recipe by Makunouchi

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Ingredients

1 serving

1l-size Egg
35 gramsSoft light brown sugar
15 gramsMaple syrup
50 grams○White flour
10 grams○Almond flour
1/4teasponn ○Baking powder
1Cinnamon
50grams, boiled and crushed Kabocha
50 gramsSalted butter
1Rum raisin
1Nuts
1Sweetened adzuki beans

Saved

Steps

1

Boil the kabocha, remove the peel, and mash. This time, I minced the skin and use a bit in the batter.
2

Leave the eggs at room temperature. Mix together the ○ dry ingredients. Slice the butter and set aside. If necessary, butter your baking pan and set aside.
3

Beat an egg in a bowl, then add the ingredients starting from the brown sugar up to the kabocha, in order. Use a whisk to mix well.
4

Heat or melt the butter, then add to step 3 while it's still hot. Pour it through a strainer and use a spatula to remove the lumps.
5

Add the kabocha peel to Step 4, and after mixing, cover with plastic wrap and chill in the refrigerator for about an hour.
6

Mix the bowl once then pour the mixture into the baking pan. Top with raisins, adzuki beans, or nuts as desired. Bake at 360F/180C for 15 minutes and you're done.
7

I made 6.
8

You can bake them in mini-madeleine cups.
9

Here I used honey instead of maple syrup.
10

A present to my younger sister, along with chocolate cookies. She loved it!
11

Another Halloween version.