Step-by-Step Guide to Make Super Quick Homemade Oil-free Kabocha Squash & Tofu Pudding-like Cake

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, oil-free kabocha squash & tofu pudding-like cake. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Oil-free Kabocha Squash & Tofu Pudding-like Cake is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something which I’ve loved my whole life. They are fine and they look fantastic.

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

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

1. Get 250 grams Silken tofu (no need to drain)
2. Make ready 1/4 Kabocha squash
3. Get 1 medium Egg
4. Get 30 grams Sugar
5. Take 3 to 5 packs Artificial sweetener (saccharin)
6. Prepare 45 grams White chocolate
7. Get 1 tbsp Soy milk or milk
8. Take 1 Maple oil
9. Make ready 15 grams ★Cake flour
10. Take 15 grams ★Cornstarch
11. Get 20 grams ★Skim milk
12. Take 1 Chocolate chips, pumpkin seeds

Instructions 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 with this special food oil-free kabocha squash & tofu pudding-like cake recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!