Hello, I am Laura. Today, we’re going to prepare unadorned kabocha squash and adzuki red bean cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Unadorned Kabocha Squash and Adzuki Red Bean Cake Recipe
Unadorned Kabocha Squash and Adzuki Red Bean Cake is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Unadorned Kabocha Squash and Adzuki Red Bean Cake is something which I’ve loved my whole life.
To be with this particular recipe, we have to prepare a few components. You can cook unadorned kabocha squash and adzuki red bean cake using 7 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Unadorned Kabocha Squash and Adzuki Red Bean Cake:
- Prepare 200 grams Pancake mixfor a homemade version or use store-bought)
- Prepare 250 grams Kabocha squash
- Take 70 grams ★ Raw cane sugar
- Get 80 ml ★ Your choice of vegetable oil
- Take 1 ★ Egg
- Make ready 2 to 3 tablespoons Soy milk
- Prepare 1 can Cooked sweet adzuki bean paste
Instructions to make Unadorned Kabocha Squash and Adzuki Red Bean Cake:
- Microwave the kabocha, then strain to purée or mash until smooth. Add the ★ ingredients to the kabocha and mix well.
- Add the pancake mix, stir until well incorporated, then add the milk and stir until the batter becomes thick. Adjust the amount of milk depending on the water content of the kabocha.
- Scoop 3 tablespoons of adzuki bean paste from the can, and add 3 tablespoons of the batter to the can to blend. Set the 3 tablespoons aside for later use.
- 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.
- 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. Next, pour the rest of the kabocha squash batter on top.
- Run the back of a teaspoon over the batter in wave-like motions to roughly create a marbleized pattern. If you mix the batter too much, it won’t get the marbleized look, so don’t go overboard.
- Top the batter with 3 tablespoons of adzuki from Step 3, then bake for 40 to 50 minutes in an oven preheated to 170°C. Adjust the baking time according to your oven.
- If you have a marbleized pattern of adzuki and kabocha when you cut it, it’s a success! The crispy texture of adzuki topping gives this cake a lovely accent!
So that’s going to wrap this up for this special dish unadorned kabocha squash and adzuki red bean cake recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
