How to Make Ultimate Oil-free Kabocha Squash & Tofu Pudding-like Cake

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, oil-free kabocha squash & tofu pudding-like cake. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something that I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have oil-free kabocha squash & tofu pudding-like cake using 12 ingredients and 6 steps. Here is how you can achieve that.

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

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