Recipe: Appetizing Oil-free Kabocha Squash & Tofu Pudding-like Cake

Recipe: Appetizing Oil-free Kabocha Squash & Tofu Pudding-like Cake Delicious, fresh and tasty.

Oil-free Kabocha Squash & Tofu Pudding-like Cake. Wash your kabocha squash for you health and safety, as a lot of people fail to wash squash because of their thick skin, but these vegetables could collect listeria from the dirt they sit on! Place in a bowl and pour crack egg white over the top. Sprinkle with desired amount of cinnamon.

Oil-free Kabocha Squash & Tofu Pudding-like Cake instructions.

Take the seeds and fibrous parts out of the kabocha squash and cut up into pieces.

Remove the skin while it's still hot.

You can have Oil-free Kabocha Squash & Tofu Pudding-like Cake using 12 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Oil-free Kabocha Squash & Tofu Pudding-like Cake

1. Prepare 250 grams of Silken tofu (no need to drain).

2. Prepare 1/4 of Kabocha squash.

3. You need 1 medium of Egg.

4. You need 30 grams of Sugar.

5. Prepare 3 of to 5 packs Artificial sweetener (saccharin).

6. Prepare 45 grams of White chocolate.

7. It’s 1 tbsp of Soy milk or milk.

8. You need 1 of Maple oil.

9. Prepare 15 grams of ★Cake flour.

10. It’s 15 grams of ★Cornstarch.

11. You need 20 grams of ★Skim milk.

12. It’s 1 of Chocolate chips, pumpkin seeds.

Put the white chocolate and soy milk in the same container and microwave until melted.

Great recipe for Oil-free Kabocha Squash & Tofu Pudding-like Cake.

Tofu brownies can be modified in so may ways!

It's difficult to incorporate the kabocha squash even with a blender, so add it piece by piece.

Oil-free Kabocha Squash & Tofu Pudding-like Cake step by step

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 its 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 youre 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 its done! Let it cool first, then chill in the refrigerator overnight!.

5. The cake is puffy like this when its just out of the oven. As it cools down, the center will sink..

6. See?.

If you aren't using a blender or food processor, puree the kabocha squash and add.

Remove the pan from the oven and cool until the squash is easy to handle.

If the stem of it is protruding, use a knife to carefully remove it.

Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon.

For tips on how to slice the kabocha squash, see the blog post section on "how to cut kabocha squash." Once sliced in half, use a spoon to scoop out the seeds.