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1
Peel the kabocha squash and cut into about 5 mm thick pieces.
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2
Put the pieces in a microwave-safe container (a silicone steamer, etc.
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3
), add some water and cover with plastic wrap (or lid).
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4
Heat the container from step 1 for about 2 minutes in a 600W microwave.
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5
Remove the wrap (or lid) and mash the kabocha using a masher or fork.
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6
In a bowl, add the pancake mix, egg, sugar, milk and kabocha from step 2.
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7
Mix them well with a whisk.
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8
Make the stewed apple: Cut the apple into quarters without peeling off its skin, and then remove its core.
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9
Cut into approx.
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10
5 mm-thick wedges.
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11
Put the apple slices in a frying pan with sugar, and butter.
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12
Mix well.
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13
Cook over medium heat with the lid on.
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14
(Stir occasionally.)
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15
After about 2 minutes, take off the lid and cook for about 2 minutes over low to medium heat while stirring them.
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16
Turn off the heat once the liquid has reduced.
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17
Add cinnamon powder and mix to coat the apple slices.
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18
Arrange the apple slices in a spiral pattern.
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19
Gently pour the batter from Step 3 over the stewed apples from step 7.
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20
(Please be careful so the arranged apple wedges won't move.)
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21
Cover the pan with a lid and cook for 10 to 12 minutes over low heat while keeping an eye on it.
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22
( It is cooked once the middle of the batter starts to puff up.)
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23
Turn off the heat and let it sit for 5 minutes with the lid still on.
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24
Place a plate faced upside down on the frying pan, flip the frying pan (with the plate) and remove the cake.
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25
It'll look like this once it's cut.
