Fluffy Kabocha Squash Steamed Mini Cakes

Name: Fluffy Kabocha Squash Steamed Mini Cakes
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Kabocha squash (uncooked, with the skin and seeds removed); 100 grams Cake flour; 50 grams Bread (strong) flour; 5 grams Baking powder; 100 grams Light brown sugar; 40 grams Margarine; 40 grams Vegetable oil; 2 large eggs Eggs; 1 few drops Vanilla oil (if you have it)

cookpad.japan @cookpad_jp

When you're dealing with a brownout, or you're in a disaster struck area, you can make these... These steamed mini cakes are easily made and take almost no time. I took"Easy Banana Muffins" and swapped in pumpkin and steamed them to make something that I think is rather delicious.

You can steam the pumpkin instead of microwaving it. I just used a regular steaming net to steam these in a pot with no problem. The height of steamers varies, so if that is the case, just use a frying pan instead of a pot and you will be fine. Don't let the margarine reach room temp, so leave it in the fridge until right before you make these. Recipe by Lesser Panda

cookpad.japan @cookpad_jp

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Ingredients

8 servings

200 gramsKabocha squash (uncooked, with the skin and seeds removed)
100 gramsCake flour
50 gramsBread (strong) flour
5 gramsBaking powder
100 gramsLight brown sugar
40 gramsMargarine
40 gramsVegetable oil
2 largeeggs Eggs
1few drops Vanilla oil (if you have it)

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Steps

1

Take the kabocha squash and remove the skin and the seeds. Cut it into 2-3cm cubes. Cover them with plastic wrap and heat them up in the microwave. Once you can easily insert a toothpick into them, they are ready.
2

With a fork or a masher, mash the kabocha squash.
3

Mix the margarine with a whisk until it forms a whipped cream like consistency. Add in the vegetable oil, mixing well. Add in the sugar and the vanilla oil next and mix well.
4

Add in the eggs one at a time and quickly mix them in.
5

Combine the flours and the baking powder, sift them into the mixture from step 4 and mix. Once the batter is no longer floury, add in the kabocha squash.
6

Once the mixture has become smooth and well mixed, the batter is done. Start heating the water in your steaming pan.
7

Either oil your molds or line them with paper liners. Add the batter until they are 80-90% full. I used aluminum pudding cups here.
8

Once the water is boiling, steam the batter for 15-18 minutes in the steamer. Once the middle has cooked through, they are done.
9

I used a steamer like this (it's from the dollar store). I had the water boiling in a shallow pot, and just steamed it like this. There were no problems doing it this way.
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11

This is the color of the fluffy kabocha squash. Once they have cooled, you can cover them with plastic wrap and store them. This is to keep the surface from drying out.
12

When you open them up, they look like this. Even though the batter was not whipped they are smooth and fluffy when they are steamed. They will still be fluffy and soft the next day.
13

This actually used to be a banana muffin recipe and one time I swapped the bananas out for kabocha squash. If you bake them in the oven though, they will be muffins. You can bake them at 180℃ for 22 minutes.
14

You can also add any kind of jam, chocolate chips, or cream cheese and it will be delicious.