Kabocha Squash Cake (Halloween version)

1. 1

   Line a cake pan with parchement paper.

2. 2

   Preheat the oven to 170C/340F.

3. 3

   Chop the kabocha squash into pieces, and peel the skin thinly.

4. 4

   If using the skin for decoration, set it aside.

5. 5

   Pour soy milk (or milk) into a pot, add the kabocha squash, and simmer at low heat.

6. 6

   When the kabocha squash is soft enough, mash with a spoon or a fork.

7. 7

   Stir until it becomes a thick paste, and simmer some more.

8. 8

   Total cooking time is about 15 minutes.

9. 9

   Add the egg and sugar in a bowl, and whip with a whisk for 1~2 minutes until it becomes evenly white.

10. 10

    Pour vegetable oil, and continue whipping.

11. 11

    When everything is blended, add the kabocha squash paste, then mix well with a whisk.

12. 12

    Add the pancake mix, and continue mixing.

13. 13

    Pour the batter into a pan ,and If you have the skin for decoration, put it on top.

14. 14

    Bake in the preheated oven for about 30 minutes until lightly browned.

15. 15

    You can use aluminium cups to make smaller cakes.

16. 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.

17. 17

    Mash the mixture halfway through, then continue cooking to evaporate the extra water until it becomes a paste.

* Per serving · 4 servings · Values may vary.