-
1
Microwave the kabocha, then strain to puree or mash until smooth.
-
2
Add the ingredients to the kabocha and mix well.
-
3
Add the pancake mix, stir until well incorporated, then add the milk and stir until the batter becomes thick.
-
4
Adjust the amount of milk depending on the water content of the kabocha.
-
5
Scoop 3 tablespoons of adzuki bean paste from the can, and add 3 tablespoons of the batter to the can to blend.
-
6
Set the 3 tablespoons aside for later use.
-
7
Since I wanted to make this recipe using one bowl, I substituted 1/3 of the amount of adzuki with the batter, which gave it an even more marbled appearance.
-
8
Pour 1/2 of the batter into the cake mold, divide the adzuki bean paste into 5 to 6 even dollops, then put them on top.
-
9
Next, pour the rest of the kabocha squash batter on top.
-
10
Run the back of a teaspoon over the batter in wave-like motions to roughly create a marbleized pattern.
-
11
If you mix the batter too much, it won't get the marbleized look, so don't go overboard.
-
12
Top the batter with 3 tablespoons of adzuki from Step 3, then bake for 40 to 50 minutes in an oven preheated to 170C.
-
13
Adjust the baking time according to your oven.
-
14
If you have a marbleized pattern of adzuki and kabocha when you cut it, it's a success!
-
15
The crispy texture of adzuki topping gives this cake a lovely accent!
