Easy to Cook using a Microwave Okara Kabocha Squash Cake

Name: Easy to Cook using a Microwave Okara Kabocha Squash Cake
Yield: 6 servings
Cuisine: American
Ingredients: 200 grams Fresh okara; 200 grams Kabocha squash; 100 grams Pancake mix; 1 medium Egg; 200 ml Milk; 2 tbsp Sugar; 6 drops Vanilla extract

cookpad.japan @cookpad_jp

I had some leftover pumpkin so decided to put it in my usual okara cake. It tasted great so I uploaded it.

I haven't dry roasted the okara here. Only take the cake out of the tin when it has cooled completely. When the cake is still warm, the bottom is very soft and breaks apart easily so you need to wait until it chills and hardens. I didn't make it very sweet so you can adjust the amount of sugar to your taste if you need to. Recipe by Rinkachan

I had some leftover pumpkin so decided to put it in my usual okara cake. It tasted great so I uploaded it.

cookpad.japan @cookpad_jp

I had some leftover pumpkin so decided to put it in my usual okara cake. It tasted great so I uploaded it.

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Ingredients

6 servings

200 gramsFresh okara
200 gramsKabocha squash
100 gramsPancake mix
1 mediumEgg
200 mlMilk
2 tbspSugar
6drops Vanilla extract

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Steps

1

Preparation Either boil your kabocha squash or heat it in the microwave, then mash it.
2

Mix the okara and the pancake mix together well.
3

Add the rest of the listed ingredients to the okara mix and mix thoroughly. Add to a pound cake tin and bake in a 500w microwave for 20 minutes. You're done.