Kabocha Squash Cake in a Frying Pan
Kabocha Squash Cake in a Frying Pan

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, kabocha squash cake in a frying pan. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Kabocha Squash Cake in a Frying Pan is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Kabocha Squash Cake in a Frying Pan is something which I’ve loved my entire life. They’re nice and they look fantastic.

Kabocha tempura is thinly sliced kabocha squash coated in a light batter and deep fried to crisp perfection. The key to crispy tempura is to ensure that the water is very cold. Dip a slice of the kabocha squash into the tempura batter and then place it in.

To get started with this recipe, we must first prepare a few components. You can have kabocha squash cake in a frying pan using 12 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Kabocha Squash Cake in a Frying Pan:
  1. Prepare 50 grams Kabocha squash
  2. Make ready 2 tsp ・Water
  3. Take 50 grams Pancake mix
  4. Prepare 15 grams Beaten egg
  5. Prepare 20 grams Sugar
  6. Take 40 ml Milk
  7. Make ready 5 grams Butter
  8. Take Ingredients to put in the frying pan:
  9. Make ready 1 tbsp Sugar
  10. Get 10 grams Butter
  11. Get 1/2 tsp Cinnamon powder
  12. Prepare 100 grams Kabocha squash

To pan fry, heat up a small amount of vegetable oil (or butter! I did mixture of both) in a skillet over medium to medium-high heat. Heat a little oil in a wok and add chopped garlic, stir until the garlic starts to turn golden. Add just enough water so the squash half-submerged.

Instructions to make Kabocha Squash Cake in a Frying Pan:
  1. Cut 100 g kabocha squash into 5 mm thick wedges, without peeling, and arrange them in a spiral pattern in a frying pan. Cut off any parts that overlap.
  2. Peel 50 g kabocha squash, cut it into 5 mm pieces and put in a heatproof container (such as a silicone container).
  3. Add 2 teaspoons water to the container, cover with plastic wrap or a lid, and microwave for one and a half minutes.
  4. Take off the plastic wrap (or the lid) and mash the kabocha squash with a fork or potato masher.
  5. Put the pancake mix, egg, sugar, milk and mashed kabocha squash in a bowl and mix well with a whisk.
  6. Put 5 g butter in a separate heatproof container, microwave for about 30 seconds to melt the buter, and stir it into the Step 5 mixture.
  7. Take the kabocha squash out of the frying pan in Step 1, and add the sugar, cinnamon and butter to the pan.
  8. Heat the pan over low heat, stir with a spatula until the butter is melted, then turn off the heat.
  9. Rearrange the kabocha squash from Step 7 in the frying pan in the same way as before.
  10. Pour the batter from Step 6 over the kabocha squash.
  11. Cover the frying pan with a lid, and cook over the lowest possible heat for 8 minutes.
  12. If using a gas flame, it should be about this strength.
  13. When the center of the cake puffs up, turn off the heat. Leave the frying pan as is for 5 minutes with the lid on.
  14. Remove the lid, and run a spatula around the edges so you can remove the cake easily.
  15. Invert a large plate on top of the frying pan. Holding the frying pan and the plate, invert the cake onto the plate.

Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha. Kabocha squash is an Asian variety of winter squash with a dark green skin and a round shape. To cook kabocha squash, start by cutting it in half. Here's how I peel my most beloved kabocha squash.

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