Fluffy Kabocha Squash Steamed Mini Cakes
Kabocha squash is a popular ingredient in Japanese cuisine and is known for its sweet and nutty flavor.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 7.
Ingredients
- 300 gram Kabocha Squash
- 100 gram Rice Flour
- 80 gram Sugar
- 1 teaspoon Baking Powder
- 1 cup Coconut Milk
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Salt
Instructions
- Steam the kabocha squash until soft. Remove the skin and mash the flesh.
- In a mixing bowl, combine the mashed kabocha squash, rice flour, sugar, baking powder, coconut milk, vanilla extract, and salt. Mix well until smooth.
- Grease the mini cake molds with oil and pour the batter into each mold.
- Steam the mini cakes for about 15 minutes or until cooked through.
- Remove from the steamer and let them rest for 10 minutes.
- Gently remove the mini cakes from the molds and serve.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 5g8%
- Total Carbohydrate 30g10%
- Sugars 15g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.