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1
Line a cake pan with parchement paper.
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2
Preheat the oven to 170C/340F.
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3
Chop the kabocha squash into pieces, and peel the skin thinly.
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4
If using the skin for decoration, set it aside.
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5
Pour soy milk (or milk) into a pot, add the kabocha squash, and simmer at low heat.
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6
When the kabocha squash is soft enough, mash with a spoon or a fork.
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7
Stir until it becomes a thick paste, and simmer some more.
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8
Total cooking time is about 15 minutes.
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9
Add the egg and sugar in a bowl, and whip with a whisk for 1~2 minutes until it becomes evenly white.
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10
Pour vegetable oil, and continue whipping.
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11
When everything is blended, add the kabocha squash paste, then mix well with a whisk.
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12
Add the pancake mix, and continue mixing.
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13
Pour the batter into a pan ,and If you have the skin for decoration, put it on top.
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14
Bake in the preheated oven for about 30 minutes until lightly browned.
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15
You can use aluminium cups to make smaller cakes.
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16
If you are making the kabocha squash paste in a microwave, put the kabocha squash and soy milk in a microwave-safe deep bowl, and microwave for about 10 minutes.
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17
Mash the mixture halfway through, then continue cooking to evaporate the extra water until it becomes a paste.
