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1
Remove the kabocha seeds and stem.
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2
Cut into 3 cm pieces.
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3
Place them on a heatproof dish and cover with plastic wrap.
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4
Microwave at 500w for 4-5 minutes.
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5
Peel the skin while the kabocha is still hot, set aside for decoration, and mash.
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6
Try to peel the skin in wide strips.
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7
Also, be careful not to burn yourself.
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8
While the mashed kabocha is warm, add butter and mix.
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9
Add salt and sugar.
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10
Once it has combined well, add an egg yolk.
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11
And cinnamon powder to taste.
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12
Adjust the firmness with heavy cream.
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13
Pour the cream little by little until just soft enough to shape with your hands.
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14
Divide into 6 portions and place on plastic wrap.
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15
Using the plastic wrap, squeeze the kabocha into a ball.
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16
Meanwhile, preheat the oven to 360F/180C.
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17
Spread baking paper on a tray.
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18
Take the kabocha portions out of the plastic wrap, coat your hands with strong flour, and pat them round once again before arranging them on the tray.
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19
Using a bamboo skewer, draw lines along the sides of the pumpkins.
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20
When you bake them, the portions will expand, so cut the lines quite deep.
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21
Also, it will be less hassle if you wet the bamboo stick with water.
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22
Wrap your finger with plastic wrap and press down gently on the tops of the pumpkins.
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23
Brush egg whites on the pumpkins.
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24
Bake in an oven preheated to 360F/180C for 10 -15 minutes until lightly golden brown.
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25
Cut the kabocha skin into pieces resembling stems.
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26
Stick them into the tops of the kabocha cakes.
