Recipe of Ultimate Oil-free Kabocha Squash & Tofu Pudding-like Cake

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, oil-free kabocha squash & tofu pudding-like cake. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something which I’ve loved my entire life. They are nice and they look wonderful.

To get started with this particular 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 can achieve it.

The ingredients needed to make Oil-free Kabocha Squash & Tofu Pudding-like Cake:

1. Make ready 250 grams Silken tofu (no need to drain)
2. Make ready 1/4 Kabocha squash
3. Get 1 medium Egg
4. Take 30 grams Sugar
5. Take 3 to 5 packs Artificial sweetener (saccharin)
6. Make ready 45 grams White chocolate
7. Make ready 1 tbsp Soy milk or milk
8. Make ready 1 Maple oil
9. Take 15 grams ★Cake flour
10. Take 15 grams ★Cornstarch
11. Prepare 20 grams ★Skim milk
12. Get 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 this up with this exceptional food oil-free kabocha squash & tofu pudding-like cake recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!