Kabocha Squash Yokan

Name: Kabocha Squash Yokan
Cuisine: American
Ingredients: 500 grams Kabocha squash; 80 grams Sugar; 5 grams Gelatin powder; 1/5 tsp Salt; 50 ml Water

cookpad.japan @cookpad_jp

I bought a whole kabocha squash, but it wasn't very tasty, so I sweeten it a bit to make it easier to eat.

Recipe by Mamakura

I bought a whole kabocha squash, but it wasn't very tasty, so I sweeten it a bit to make it easier to eat.

Recipe by Mamakura

cookpad.japan @cookpad_jp

I bought a whole kabocha squash, but it wasn't very tasty, so I sweeten it a bit to make it easier to eat.

Recipe by Mamakura

I bought a whole kabocha squash, but it wasn't very tasty, so I sweeten it a bit to make it easier to eat.

Recipe by Mamakura

Saved

Ingredients

500 gramsKabocha squash
80 gramsSugar
5 gramsGelatin powder
1/5 tspSalt
50 mlWater

Saved

Steps

1

Peel the squash skin and cut into pieces. Boil for about 5 minutes.
2

Put the squash in a bowl. Press with a folk and mash.
3

Heat water, sugar and salt in a pan. When the sugar is dissolved, add gelatin powder and let it dissolve.
4

Add the gelatin from Step 3 into the squash.
5

Stir swiftly until thoroughly mixed.
6

Put the dough in a pound cake mold lined with cling film. Tap the mold gently on the table to remove any air pockets.
7

Wrap with cling film. When the yokan has cooled a bit, refrigerate until chilled and it's done.
8

When you take it out from the mold, the bottom will be shiny and smooth like this.