Oil-free Kabocha Squash & Tofu Pudding-like Cake
Oil-free Kabocha Squash & Tofu Pudding-like Cake

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, oil-free kabocha squash & tofu pudding-like cake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have oil-free kabocha squash & tofu pudding-like cake using 12 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
  1. Make ready 250 grams Silken tofu (no need to drain)
  2. Prepare 1/4 Kabocha squash
  3. Make ready 1 medium Egg
  4. Make ready 30 grams Sugar
  5. Take 3 to 5 packs Artificial sweetener (saccharin)
  6. Take 45 grams White chocolate
  7. Get 1 tbsp Soy milk or milk
  8. Prepare 1 Maple oil
  9. Get 15 grams ★Cake flour
  10. Take 15 grams ★Cornstarch
  11. Get 20 grams ★Skim milk
  12. Get 1 Chocolate chips, pumpkin seeds
Instructions to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
  1. Prep the ingredients. Take the seeds and fibrous parts out of the kabocha squash and cut up into pieces. Microwave until tender. Remove the skin while it's still hot. Put the white chocolate and soy milk in the same container and microwave until melted. Mix the ★ together with a whisk instead of sifting them.
  2. Preheat the oven to 360°F/180°C. If you're using a food processor, put all the ingredients except for the chocolate chips and pumpkin seeds and blend to make the cake batter. I don't have a food processor, so I use a blender instead.
  3. Put the tofu, kabocha squash, egg, sugar, artificial sweetener, melted white chocolate and maple oil, and the ★ ingredients into the blender in that order. Blend until smooth.
  4. Line a poundcake tin with parchment paper and pour in the batter. Top with chocolate chips, pumpkin seeds, or whatever you like. Bake for 35 to 40 minutes at 360°F/180°C and it's done! Let it cool first, then chill in the refrigerator overnight!
  5. The cake is puffy like this when it's just out of the oven. As it cools down, the center will sink.
  6. See?

So that’s going to wrap this up for this exceptional food oil-free kabocha squash & tofu pudding-like cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!