Kabocha Madeleine Recipe

Name: Kabocha Madeleine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 l-size Egg; 35 grams Soft light brown sugar; 15 grams Maple syrup; 50 grams White flour; 10 grams Almond flour; 1/4 teasponn Baking powder; 1 Cinnamon; 50 grams, boiled and crushed Kabocha; 50 grams Salted butter; 1 Rum raisin; 1 Nuts; 1 Sweetened adzuki beans

Servings: persons

1 l-size Egg
35 grams Soft light brown sugar
15 grams Maple syrup
50 grams White flour
10 grams Almond flour
1/4 teasponn Baking powder
1 Cinnamon
50 grams, boiled and crushed Kabocha
50 grams Salted butter
1 Rum raisin
1 Nuts
1 Sweetened adzuki beans

1
Boil the kabocha, remove the peel, and mash.
2
This time, I minced the skin and use a bit in the batter.
3
Leave the eggs at room temperature.
4
Mix together the dry ingredients.
5
Slice the butter and set aside.
6
If necessary, butter your baking pan and set aside.
7
Beat an egg in a bowl, then add the ingredients starting from the brown sugar up to the kabocha, in order.
8
Use a whisk to mix well.
9
Heat or melt the butter, then add to step 3 while it's still hot.
10
Pour it through a strainer and use a spatula to remove the lumps.
11
Add the kabocha peel to Step 4, and after mixing, cover with plastic wrap and chill in the refrigerator for about an hour.
12
Mix the bowl once then pour the mixture into the baking pan.
13
Top with raisins, adzuki beans, or nuts as desired.
14
Bake at 360F/180C for 15 minutes and you're done.
15
I made 6.
16
You can bake them in mini-madeleine cups.
17
Here I used honey instead of maple syrup.
18
A present to my younger sister, along with chocolate cookies.
19
She loved it!
20
Another Halloween version.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 l-size Egg, 35 grams Soft light brown sugar, 15 grams Maple syrup, 50 grams White flour, and more.

Yes, Kabocha Madeleine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Kabocha Madeleine

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions