Kabocha Squash Yokan
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
Kabocha Squash Yokan
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
Open in Cookpad AppSteps
- 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.
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