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1
Take the kabocha squash and remove the skin and the seeds.
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2
Cut it into 2-3cm cubes.
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3
Cover them with plastic wrap and heat them up in the microwave.
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4
Once you can easily insert a toothpick into them, they are ready.
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5
With a fork or a masher, mash the kabocha squash.
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6
Mix the margarine with a whisk until it forms a whipped cream like consistency.
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7
Add in the vegetable oil, mixing well.
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8
Add in the sugar and the vanilla oil next and mix well.
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9
Add in the eggs one at a time and quickly mix them in.
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10
Combine the flours and the baking powder, sift them into the mixture from step 4 and mix.
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11
Once the batter is no longer floury, add in the kabocha squash.
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12
Once the mixture has become smooth and well mixed, the batter is done.
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13
Start heating the water in your steaming pan.
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14
Either oil your molds or line them with paper liners.
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15
Add the batter until they are 80-90% full.
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16
I used aluminum pudding cups here.
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17
Once the water is boiling, steam the batter for 15-18 minutes in the steamer.
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18
Once the middle has cooked through, they are done.
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19
I used a steamer like this (it's from the dollar store).
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20
I had the water boiling in a shallow pot, and just steamed it like this.
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21
There were no problems doing it this way.
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22
This is the color of the fluffy kabocha squash.
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23
Once they have cooled, you can cover them with plastic wrap and store them.
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24
This is to keep the surface from drying out.
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25
When you open them up, they look like this.
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26
Even though the batter was not whipped they are smooth and fluffy when they are steamed.
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27
They will still be fluffy and soft the next day.
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28
This actually used to be a banana muffin recipe and one time I swapped the bananas out for kabocha squash.
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29
If you bake them in the oven though, they will be muffins.
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30
You can bake them at 180C for 22 minutes.
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31
You can also add any kind of jam, chocolate chips, or cream cheese and it will be delicious.
