Whole Kabocha Pudding Cake for Halloween

Name: Whole Kabocha Pudding Cake for Halloween
Cuisine: American
Ingredients: 1 whole Kabocha squash; 350 ml Milk or soy milk; 2 Eggs; 75 grams Sugar; 4 tbsp Cake flour; 30 grams Butter; 1 tbsp Lemon juice; 1 Vanilla extract; 3 tbsp Sugar; 2 tbsp Water; 50 ml ★Water

cookpad.japan @cookpad_jp

I wanted to make a cake using every part of a kabocha squash.

The time it takes to soften the kabocha in the microwave depends on its size. The kabocha can get quite hot in the microwave, so be careful handling it! It's easy to tear the kabocha rind, so be gentle. If the twisted tinfoil gets in the way, you can fold it inside. For made from 1 kabocha. Recipe by Taochan1

I wanted to make a cake using every part of a kabocha squash.

cookpad.japan @cookpad_jp

I wanted to make a cake using every part of a kabocha squash.

Saved

Ingredients

1whole Kabocha squash
350 mlMilk or soy milk
2Eggs
75 gramsSugar
4 tbspCake flour
30 gramsButter
1 tbspLemon juice
1Vanilla extract
Caramel
3 tbspSugar
2 tbspWater
50 ml★Water

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Steps

1

Wrap the kabocha squash in plastic wrap and microwave for about 8 minutes. If it's still too hard, microwave for longer. If it's too soft, the rind will tear.
2

It's ready when it feels slightly soft when pressed.
3

Remove the plastic wrap. To make the lid, cut horizontally across the kabocha, about 2 cm from the top. Scrape out the innards with a spoon.
4

Throw away the seeds and stringy bits, while saving the rest of the flesh. Take care not to damage the rind.
5

If the flesh is still too firm, re-wrap the kabocha and microwave again.
6

If after removing the flesh, you think it is still too firm, re-wrap and microwave on a microwave-safe plate.
7

I got about 300 g worth of kabocha flesh this time. Blend until smooth using either a strainer or a blender. Whisk the eggs in a bowl.
8

In a pot, heat milk and sugar just enough to melt the sugar and whisk. Take care not to let the pot boil. Pour into a bowl and whisk well.
9

Add the pureed kabocha to the milk mixture, blend together very well, then add the sifted flour, butter (melted in microwave), and vanilla extract.
10

Prepare two sheets of tinfoil, about 4 cm longer than the width of the kabocha, and layer them on top of each other.
11

Place the kabocha shell in the center of the tinfoil and gently twist two sides like this. Place on a baking sheet. (An oven or microwave ovens works).
12

Preheat the oven to 160°C (320°F). Fill the shell with the prepared kabocha batter, stopping just before the lip of the "bowl." Be careful not to spill!
13

Bake at 160℃ (320°F) for 60 minutes. It's done when an inserted skewer or fork comes out clean. It looks like this when it's done!
14

If it's still undercooked after an hour, bake it for a little longer. If you'd prefer it cold, chill it in the refrigerator. For the caramel, mix water and sugar gently in a pot over low heat.
15

It's getting bubbly! When the bubbles die down and it has turned a nice caramel color, add the remaining ★ water and mix. All done!
16

After you pour the caramel over the cake, it's time to eat!