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Custard Pudding Style Kabocha Squash Cake Recipe

Custard Pudding Style Kabocha Squash Cake Recipe
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Serving : 4
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Prepare the ingredients before making Custard Pudding Style Kabocha Squash Cake in your home. Then, follow these steps below to serve Custard Pudding Style Kabocha Squash Cake for your family or friends.

Ingredients: Custard Pudding Style Kabocha Squash Cake

  • 1 net weight 250 grams Kabocha squash
  • 200 ml Milk
  • 2 Eggs
  • 30 grams Cake flour
  • 50 grams Butter
  • 70 grams Sugar

How to Make Custard Pudding Style Kabocha Squash Cake

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Custard Pudding Style Kabocha Squash Cake in your home by yourself.

    Step 1
  • Peel kabocha skin and remove the seeds. Cut into small sizes. Wrap in plastic wrap and microwave until soft.
  • Step 2
  • Mash the softened kabocha and strain through a fine mesh sieve to remove the lumps. Cool down. Meanwhile, melt the butter in a microwave.
  • Step 3
  • In a bowl, whisk the kabocha from Step 2, the beaten eggs, sugar, milk, and melted butter.
  • Step 4
  • Combine Step 3 and the sifted flour.
  • Step 5
  • Line the mold with parchment paper and pour the mixture through a fine mesh strainer into the mold.. Bake in an oven preheated to 340°F/170°C for about 45 minutes.
  • Step 6
  • Test by inserting a skewer and if it comes out clean, it’s done.
  • Step 7
  • The pie will be pretty soft just after baking. When it cools down, chill in the fridge.
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