Hi, I am Joana. Today, we’re going to make oil-free kabocha squash & tofu pudding-like cake recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Oil-free Kabocha Squash & Tofu Pudding-like Cake Recipe
Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. They’re fine and they look wonderful. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something that I’ve loved my entire life.
To be with this recipe, we must 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:
- Prepare 250 grams Silken tofu (no need to drain)
- Take 1/4 Kabocha squash
- Prepare 1 medium Egg
- Make ready 30 grams Sugar
- Take 3 to 5 packs Artificial sweetener (saccharin)
- Make ready 45 grams White chocolate
- Take 1 tbsp Soy milk or milk
- Make ready 1 Maple oil
- Take 15 grams ★Cake flour
- Get 15 grams ★Cornstarch
- Get 20 grams ★Skim milk
- Make ready 1 Chocolate chips, pumpkin seeds
Instructions to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:
- 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.
- 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.
- 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.
- 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!
- The cake is puffy like this when it’s just out of the oven. As it cools down, the center will sink.
- See?
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