Oil-free Kabocha Squash & Tofu Pudding-like Cake
Oil-free Kabocha Squash & Tofu Pudding-like Cake

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, oil-free kabocha squash & tofu pudding-like cake. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most well liked of current trending meals on earth. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something that I’ve loved my whole life.

I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. - OPEN FOR MORE + FREE RECIPES - An easy and fool proof way to prepare kabocha squash + a simple technique on how to make it easier to cut through the hard. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.

To get started with this recipe, we have to prepare a few ingredients. You can cook oil-free kabocha squash & tofu pudding-like cake using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
  1. Make ready 250 grams Silken tofu (no need to drain)
  2. Make ready 1/4 Kabocha squash
  3. Get 1 medium Egg
  4. Prepare 30 grams Sugar
  5. Get 3 to 5 packs Artificial sweetener (saccharin)
  6. Make ready 45 grams White chocolate
  7. Prepare 1 tbsp Soy milk or milk
  8. Prepare 1 Maple oil
  9. Prepare 15 grams ★Cake flour
  10. Prepare 15 grams ★Cornstarch
  11. Get 20 grams ★Skim milk
  12. Prepare 1 Chocolate chips, pumpkin seeds

Amongst the many squash varieties Sign up for the FREE Just One Cookbook newsletter delivered to your inbox! Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Kabocha squash is a nutritious, flavorful, easy-to-cook variety of winter squash that has fewer carbs than some other squashes, but plenty of vitamin A. There is a negligible amount of fat in kabocha squash.

Instructions to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
  1. Prep the ingredients. Take the seeds and fibrous parts out of the kabocha squash and cut up into pieces. Microwave until tender. Remove the skin while it's still hot. Put the white chocolate and soy milk in the same container and microwave until melted. Mix the ★ together with a whisk instead of sifting them.
  2. Preheat the oven to 360°F/180°C. If you're using a food processor, put all the ingredients except for the chocolate chips and pumpkin seeds and blend to make the cake batter. I don't have a food processor, so I use a blender instead.
  3. Put the tofu, kabocha squash, egg, sugar, artificial sweetener, melted white chocolate and maple oil, and the ★ ingredients into the blender in that order. Blend until smooth.
  4. Line a poundcake tin with parchment paper and pour in the batter. Top with chocolate chips, pumpkin seeds, or whatever you like. Bake for 35 to 40 minutes at 360°F/180°C and it's done! Let it cool first, then chill in the refrigerator overnight!
  5. The cake is puffy like this when it's just out of the oven. As it cools down, the center will sink.
  6. See?

If you roast the squash with butter or olive oil, you are adding fat. Kabocha squash, botanically classified as Cucurbita maxima, is a sweet squash variety that is a member of the Cucurbitaceae family along with gourds and pumpkins. With its deep green skin, bright orange flesh and signature sweet flavor, kabocha squash stands out from other types of squash. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all Find quinoa, kabocha, and kale in this well-balanced dish. The quinoa cooks right in the pot While croquettes are usually fried, these use just one teaspoon of oil and opt for an oven-baked.

So that is going to wrap this up for this exceptional food oil-free kabocha squash & tofu pudding-like cake recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!