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Custard Pudding Style Kabocha Squash Cake
Custard Pudding Style Kabocha Squash Cake

Before you jump to Custard Pudding Style Kabocha Squash Cake recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Also Healthy.

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We hope you got benefit from reading it, now let’s go back to custard pudding style kabocha squash cake recipe. To cook custard pudding style kabocha squash cake you only need 6 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to cook Custard Pudding Style Kabocha Squash Cake:
  1. You need 1 net weight 250 grams Kabocha squash
  2. You need 200 ml Milk
  3. Take 2 Eggs
  4. Prepare 30 grams Cake flour
  5. Use 50 grams Butter
  6. Get 70 grams Sugar
Instructions to make Custard Pudding Style Kabocha Squash Cake:
  1. Peel kabocha skin and remove the seeds. Cut into small sizes. Wrap in plastic wrap and microwave until soft.
  2. Mash the softened kabocha and strain through a fine mesh sieve to remove the lumps. Cool down. Meanwhile, melt the butter in a microwave.
  3. In a bowl, whisk the kabocha from Step 2, the beaten eggs, sugar, milk, and melted butter.
  4. Combine Step 3 and the sifted flour.
  5. Line the mold with parchment paper and pour the mixture through a fine mesh strainer into the mold.. Bake in an oven preheated to 340°F/170°C for about 45 minutes.
  6. Test by inserting a skewer and if it comes out clean, it’s done.
  7. The pie will be pretty soft just after baking. When it cools down, chill in the fridge.

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