Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, oil-free kabocha squash & tofu pudding-like cake. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Remove from oven and cool until easy to handle. Remove the stem if it is protruding before cutting. Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon. Oil-free After an hour in the oven, it slices like buttah, as a gorgeous plume of steam bursts forth as the wedges fall away.
Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must first 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:
- Prepare 250 grams Silken tofu (no need to drain)
- Prepare 1/4 Kabocha squash
- Take 1 medium Egg
- Take 30 grams Sugar
- Make ready 3 to 5 packs Artificial sweetener (saccharin)
- Get 45 grams White chocolate
- Get 1 tbsp Soy milk or milk
- Take 1 Maple oil
- Take 15 grams ★Cake flour
- Prepare 15 grams ★Cornstarch
- Make ready 20 grams ★Skim milk
- Prepare 1 Chocolate chips, pumpkin seeds
Kabocha squash is a small to medium-sized winter squash with a hard, dark green skin and sweet flavor, commonly prepared by simply roasting. It can be used in all kinds of sweet and savory dishes, like soups, stews, casseroles, and curries, as well as muffins, quick breads, pies, and cookies. Cut a kabocha squash in half and lightly brush with a neutral oil. Once cool enough to handle, scoop the flesh into a food processor, discarding the skin, and blend until completely pureed.
Steps to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
- 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.
- 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.
- 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.
- 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!
- The cake is puffy like this when it's just out of the oven. As it cools down, the center will sink.
- See?
- Ready to serve and ENJOY!
Cut a kabocha squash in half and lightly brush with a neutral oil. Once cool enough to handle, scoop the flesh into a food processor, discarding the skin, and blend until completely pureed. Arranged the chopped pieces in a single layer onto the lined baking sheet. Using a pastry brush, brush the tops of the kabocha squash with oil and sprinkle with sea salt. Serve immediately with more sea salt if desired.
So that’s going to wrap this up with this exceptional food oil-free kabocha squash & tofu pudding-like cake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
