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1
Remove the skin and seeds from the kabocha squash, and microwave.
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2
You can leave the skin on if you prefer.
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3
Mash up the kabocha while it is still hot.
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4
It is ok if there are lumps!
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5
Please mash it up until there are no lumps for those of you that prefer it smooth.
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6
Measure out all of the ingredients while the kabocha squash is cooling.
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7
Sift the powdered ingredients.
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8
Preheat the oven to 170C.
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9
Add in half of the sugar to the egg whites and beat.
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10
It will become difficult to mix if you over whip it, so it is best if it dangles like shown in the photo.
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11
Add in the remaining sugar to the egg yolks, and whip until it turns white and thick.
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12
You can use the hand mixer with the egg white still on it.
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13
Add vegetable oil, milk, and rum to the whisked egg yolks, and mix.
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14
After it has mixed nicely, add in the kabocha squash and mix some more.
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15
Add in the sifted powders, and mix with a rubber spatula etc.
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16
Add 1/3 of the meringue to the egg yolk, and roughly mix without messing up the meringue.
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17
Add step 8 to the middle of the meringue bowl.
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18
Roughly mix so as not to mess up the meringue.
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19
The batter is done.
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20
It turns into a batter with the texture of kabocha chunks.
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21
Pour the batter into the mold, and hit the bottom of the mold 2-3 times to remove the air.
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22
Bake at 170C for 30-35 minutes.
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23
It is done if you poke it with a toothpick and it comes out clean.
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24
Flip it upside down on top of a wine bottle etc., let cool completely, and remove from the mold.
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25
If you are making snacks for the kids or do not like rum, please increase the amount of milk without adding in rum.
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26
Adjust the amount of sugar according to the sweetness of the kabocha.
