Custard Pudding Style Kabocha Squash Cake

1. 1

   Peel kabocha skin and remove the seeds.

2. 2

   Cut into small sizes.

3. 3

   Wrap in plastic wrap and microwave until soft.

4. 4

   Mash the softened kabocha and strain through a fine mesh sieve to remove the lumps.

5. 5

   Cool down.

6. 6

   Meanwhile, melt the butter in a microwave.

7. 7

   In a bowl, whisk the kabocha from Step 2, the beaten eggs, sugar, milk, and melted butter.

8. 8

   Combine Step 3 and the sifted flour.

9. 9

   Line the mold with parchment paper and pour the mixture through a fine mesh strainer into the mold.. Bake in an oven preheated to 340F/170C for about 45 minutes.

10. 10

    Test by inserting a skewer and if it comes out clean, its done.

11. 11

    The pie will be pretty soft just after baking.

12. 12

    When it cools down, chill in the fridge.

No additional tips available.