Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, fluffy kabocha squash steamed mini cakes. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Fluffy Kabocha Squash Steamed Mini Cakes is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Fluffy Kabocha Squash Steamed Mini Cakes is something which I have loved my entire life. They’re nice and they look fantastic.

The magic of steam cooks the squash both quickly and evenly, so don't worry about overlapping it a bit—just leave some open spaces for the steam to When they're steamed, vegetables come out refreshed and hydrated, as if they've spent a day at the spa. They taste like their best selves, ready to. This tender Steamed Kabocha Cake is made with light and fluffy kabocha squash, raisins, and walnuts.

To get started with this particular recipe, we have to first prepare a few components. You can have fluffy kabocha squash steamed mini cakes using 9 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Fluffy Kabocha Squash Steamed Mini Cakes:

1. Get Kabocha squash (uncooked, with the skin and seeds removed)
2. Make ready Cake flour
3. Prepare Bread (strong) flour
4. Take Baking powder
5. Make ready Light brown sugar
6. Get Margarine
7. Take Vegetable oil
8. Make ready eggs Eggs
9. Prepare few drops Vanilla oil (if you have it)

Light, fluffy quinoa is combined with roasted kabocha squash, pomegranate seeds, fresh herbs, crunchy. Kabocha squash, chocolate and olive oil make a delicious combination in this cake, adapted from LA's Gjelina restaurant cookbook. This classic Filipino squid recipe is easy to prepare and so flavorful. This kabocha squash pie recipe creates a lighter and fluffier version of the traditional pumpkin pie.

Instructions to make Fluffy Kabocha Squash Steamed Mini Cakes:

1. Take the kabocha squash and remove the skin and the seeds. Cut it into 2-3cm cubes. Cover them with plastic wrap and heat them up in the microwave. Once you can easily insert a toothpick into them, they are ready.
2. With a fork or a masher, mash the kabocha squash.
3. Mix the margarine with a whisk until it forms a whipped cream like consistency. Add in the vegetable oil, mixing well. Add in the sugar and the vanilla oil next and mix well.
4. Add in the eggs one at a time and quickly mix them in.
5. Combine the flours and the baking powder, sift them into the mixture from step 4 and mix. Once the batter is no longer floury, add in the kabocha squash.
6. Once the mixture has become smooth and well mixed, the batter is done. Start heating the water in your steaming pan.
7. Either oil your molds or line them with paper liners. Add the batter until they are 80-90% full. I used aluminum pudding cups here.
8. Once the water is boiling, steam the batter for 15-18 minutes in the steamer. Once the middle has cooked through, they are done.
9. I used a steamer like this (it's from the dollar store). I had the water boiling in a shallow pot, and just steamed it like this. There were no problems doing it this way.
11. This is the color of the fluffy kabocha squash. Once they have cooled, you can cover them with plastic wrap and store them. This is to keep the surface from drying out.
12. When you open them up, they look like this. Even though the batter was not whipped they are smooth and fluffy when they are steamed. They will still be fluffy and soft the next day.
13. This actually used to be a banana muffin recipe and one time I swapped the bananas out for kabocha squash. If you bake them in the oven though, they will be muffins. You can bake them at 180℃ for 22 minutes.
14. You can also add any kind of jam, chocolate chips, or cream cheese and it will be delicious.

It also contains less sugar and spices, which brings I made the pie filling using steamed kabocha, a type of squash that is usually seen in Asian desserts. It has a sweet and nutty taste that is almost like. These roasted kabocha mini muffins spiced with cinnamon are a comforting bite-size treat that are easy to make when squash is in season. This is a simple yet comforting muffin. Tastes more like a spice cake that will stay moist for days.

So that is going to wrap this up with this exceptional food fluffy kabocha squash steamed mini cakes recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!