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Custard Pudding Style Kabocha Squash Cake
Custard Pudding Style Kabocha Squash Cake

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We hope you got insight from reading it, now let’s go back to custard pudding style kabocha squash cake recipe. You can have custard pudding style kabocha squash cake using 6 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Custard Pudding Style Kabocha Squash Cake:
  1. Get 1 net weight 250 grams Kabocha squash
  2. You need 200 ml Milk
  3. Take 2 Eggs
  4. Take 30 grams Cake flour
  5. You need 50 grams Butter
  6. Provide 70 grams Sugar
Instructions to make Custard Pudding Style Kabocha Squash Cake:
  1. Peel kabocha skin and remove the seeds. Cut into small sizes. Wrap in plastic wrap and microwave until soft.
  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.
  3. In a bowl, whisk the kabocha from Step 2, the beaten eggs, sugar, milk, and melted butter.
  4. Combine Step 3 and the sifted flour.
  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.
  6. Test by inserting a skewer and if it comes out clean, it’s done.
  7. The pie will be pretty soft just after baking. When it cools down, chill in the fridge.

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