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

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, oil-free kabocha squash & tofu pudding-like cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most well liked of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something which I have loved my whole life. They are nice and they look fantastic.

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

The ingredients needed to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
  1. Take 250 grams Silken tofu (no need to drain)
  2. Make ready 1/4 Kabocha squash
  3. Get 1 medium Egg
  4. Prepare 30 grams Sugar
  5. Make ready 3 to 5 packs Artificial sweetener (saccharin)
  6. Get 45 grams White chocolate
  7. Make ready 1 tbsp Soy milk or milk
  8. Get 1 Maple oil
  9. Prepare 15 grams ★Cake flour
  10. Make ready 15 grams ★Cornstarch
  11. Take 20 grams ★Skim milk
  12. Take 1 Chocolate chips, pumpkin seeds
Steps 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 it up for this exceptional food oil-free kabocha squash & tofu pudding-like cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!