Easiest Way to Cook Perfect Healthy With Tofu! Easy Kabocha Squash Pudding Cake

Healthy With Tofu! Easy Kabocha Squash Pudding Cake. Great recipe for Healthy With Tofu! My regular recipe for kabocha squash cake uses tons of butter. One time, I tried making that cake with tofu instead of butter, and it turned out quite nicely!

One time, I tried making that cake with tofu instead of butter, and it turned out quite nicely! Since then, I often make this cake when the kabocha are in season. You don't need to be too precise when measuring out the ingredients. You can have Healthy With Tofu! Easy Kabocha Squash Pudding Cake using 7 ingredients and 11 steps. Here is how you cook it.

Ingredients of Healthy With Tofu! Easy Kabocha Squash Pudding Cake

1. You need 1/4 of Kabocha squash.
2. It's 150 grams of Silken tofu.
3. Prepare 10 grams of Butter (optional).
4. You need 2 of Eggs.
5. It's 100 ml of Milk.
6. Prepare 50 grams of Sugar.
7. Prepare 50 grams of Cake flour.

How to Cut a Kabocha Squash (Japanese Pumpkin) Kabocha is notorious for its really tough green skin. So before we get to the recipes, you want to check out the complete guide on how to cut, peel, and cook a kabocha squash with helpful tutorial video and step by step pictures. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Great recipe for Oil-free Kabocha Squash & Tofu Pudding-like Cake.

Healthy With Tofu! Easy Kabocha Squash Pudding Cake instructions

1. Chop up the kabocha squash and microwave to soften. If your oven has a "cook vegetables" setting, please use that..
2. When the kabocha is cooked, preheat oven to 180℃..
3. Combine the hot kabocha from Step 1 and the butter in a bowl. Mash and blend with a hand mixer. You can also use a blender or a food processor..
4. (If you don't have any electric appliance as above, please mash and mix the kabocha manually with a whisk.).
5. Measure and add all the other ingredients into the bowl. There's no need to sift the flour..
6. Line the cake pan with a sheet of parchment paper, and pour in the batter. Bake for 45 minutes in the preheated oven..
7. After 30-35 minutes, check on the cake. Cover it with aluminum foil before it burns..
8. When done, test the cake with a skewer and make sure it comes out clean. Done. Wait until it cools down, and remove from the pan..
9. For best results, chill in the fridge before serving..
10. (You can actually make this in a rice cooker. Pour the batter into the rice cooker, and switch it on. When done, test it with a skewer. If it's not done, then cook it again.).
11. (Please remove the skin of the kabocha squash if its flavors bothers you. Without the skin, the cake becomes beautifully orange.).

Tofu brownies can be modified in so may ways! It's difficult to incorporate the kabocha squash even with a blender, so add it piece by piece. If you aren't using a blender or food processor, puree the kabocha squash and add. [Jump to recipe] A few days ago I roasted a Kabocha squash with the intention of making a soup; however, when I tasted the pulp it was so sweet, I decided to make a dessert instead. Because roasted kabocha is so creamy, it just seemed the perfect fit for a pudding. And thus, a sweet Kabocha pudding was born.