Step-by-Step Guide to Make Ultimate Fluffy Kabocha Squash Steamed Mini Cakes

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The ingredients needed to make Fluffy Kabocha Squash Steamed Mini Cakes:

1. Take 200 grams Kabocha squash (uncooked, with the skin and seeds removed)
2. Get 100 grams Cake flour
3. Make ready 50 grams Bread (strong) flour
4. Take 5 grams Baking powder
5. Get 100 grams Light brown sugar
6. Make ready 40 grams Margarine
7. Make ready 40 grams Vegetable oil
8. Get 2 large eggs Eggs
9. Make ready 1 few drops Vanilla oil (if you have it)

Add in half of the sugar to the egg whites and beat. In medium bowl, stir together squash, olive oil, honey, ginger, and salt. Transfer to steamer set over boiling water. Line a baking sheet with foil and cut the squash in half lengthwise.

Instructions to make Fluffy Kabocha Squash Steamed Mini Cakes:

1. Take the kabocha squash and remove the skin and the seeds. Cut it into 2-3cm cubes. Cover them with plastic wrap and heat them up in the microwave. Once you can easily insert a toothpick into them, they are ready.
2. With a fork or a masher, mash the kabocha squash.
3. Mix the margarine with a whisk until it forms a whipped cream like consistency. Add in the vegetable oil, mixing well. Add in the sugar and the vanilla oil next and mix well.
4. Add in the eggs one at a time and quickly mix them in.
5. Combine the flours and the baking powder, sift them into the mixture from step 4 and mix. Once the batter is no longer floury, add in the kabocha squash.
6. Once the mixture has become smooth and well mixed, the batter is done. Start heating the water in your steaming pan.
7. Either oil your molds or line them with paper liners. Add the batter until they are 80-90% full. I used aluminum pudding cups here.
8. Once the water is boiling, steam the batter for 15-18 minutes in the steamer. Once the middle has cooked through, they are done.
9. I used a steamer like this (it's from the dollar store). I had the water boiling in a shallow pot, and just steamed it like this. There were no problems doing it this way.
11. This is the color of the fluffy kabocha squash. Once they have cooled, you can cover them with plastic wrap and store them. This is to keep the surface from drying out.
12. When you open them up, they look like this. Even though the batter was not whipped they are smooth and fluffy when they are steamed. They will still be fluffy and soft the next day.
13. This actually used to be a banana muffin recipe and one time I swapped the bananas out for kabocha squash. If you bake them in the oven though, they will be muffins. You can bake them at 180℃ for 22 minutes.
14. You can also add any kind of jam, chocolate chips, or cream cheese and it will be delicious.

Transfer to steamer set over boiling water. Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Like other types of winter squash, kabocha has a thick rind that ensures it will keep for up to a month when stored in a cool, dry place. Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days.

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