Custard Pudding Style Kabocha Squash Cake
cookpad.japan @cookpad_jp
I wanted to make a tasty and rich kabocha pie without using heavy cream.
Adjust the baking time according to your oven. If you are worried about burning the cake, cover with aluminum foil half-way through. It should bake nicely without burning. Also, adjust the amount of sugar depending on the sweetness of the kabocha. For 15 cm [5.9 in] round mold. Recipe by Orenjiringu
Custard Pudding Style Kabocha Squash Cake
I wanted to make a tasty and rich kabocha pie without using heavy cream.
Adjust the baking time according to your oven. If you are worried about burning the cake, cover with aluminum foil half-way through. It should bake nicely without burning. Also, adjust the amount of sugar depending on the sweetness of the kabocha. For 15 cm [5.9 in] round mold. Recipe by Orenjiringu
Cooking Instructions
- 1
Peel kabocha skin and remove the seeds. Cut into small sizes. Wrap in plastic wrap and microwave until soft.
- 2
Mash the softened kabocha and strain through a fine mesh sieve to remove the lumps. Cool down. Meanwhile, melt the butter in a microwave.
- 3
In a bowl, whisk the kabocha from Step 2, the beaten eggs, sugar, milk, and melted butter.
- 4
Combine Step 3 and the sifted flour.
- 5
Line the mold with parchment paper and pour the mixture through a fine mesh strainer into the mold.. Bake in an oven preheated to 340°F/170°C for about 45 minutes.
- 6
Test by inserting a skewer and if it comes out clean, it’s done.
- 7
The pie will be pretty soft just after baking. When it cools down, chill in the fridge.
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