Recipe: Perfect Whole Kabocha Pudding Cake for Halloween

Whole Kabocha Pudding Cake for Halloween. Stir in cake mix, pumpkin and pumpkin pie spice until well mixed. Spread batter evenly in pan (mixture will be thick). Scoop out the Kabocha flesh with a spoon.

Kabocha Squash Purin Cake for Halloween (Pumpkin Pudding eggs. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months. Take kobu out and add sugar, soy sauce, mirin and stir. You can cook Whole Kabocha Pudding Cake for Halloween using 12 ingredients and 16 steps. Here is how you cook that.

Ingredients of Whole Kabocha Pudding Cake for Halloween

1. It's of whole Kabocha squash.
2. Prepare of Milk or soy milk.
3. It's of Eggs.
4. You need of Sugar.
5. Prepare of Cake flour.
6. It's of Butter.
7. It's of Lemon juice.
8. It's of Vanilla extract.
9. It's of Caramel.
10. It's of Sugar.
11. You need of Water.
12. It's of ★Water.

Cut whole kabocha into half and take all seeds out and clean inside. Variations of this are a Halloween dirk cake: use Nilla wafers to make tomb stones and write on them with decorating gel, orange food coloring for cream mix, marshmellow ghosts and so on. Chrismtas dirk cake: use mint flavored oreos, use a. How to Cook Kabocha Squash How to Roast Kabocha Squash.

Whole Kabocha Pudding Cake for Halloween instructions

1. Wrap the kabocha squash in plastic wrap and microwave for about 8 minutes. If it's still too hard, microwave for longer. If it's too soft, the rind will tear..
2. It's ready when it feels slightly soft when pressed..
3. Remove the plastic wrap. To make the lid, cut horizontally across the kabocha, about 2 cm from the top. Scrape out the innards with a spoon..
4. Throw away the seeds and stringy bits, while saving the rest of the flesh. Take care not to damage the rind..
5. If the flesh is still too firm, re-wrap the kabocha and microwave again..
6. If after removing the flesh, you think it is still too firm, re-wrap and microwave on a microwave-safe plate..
7. I got about 300 g worth of kabocha flesh this time. Blend until smooth using either a strainer or a blender. Whisk the eggs in a bowl..
8. In a pot, heat milk and sugar just enough to melt the sugar and whisk. Take care not to let the pot boil. Pour into a bowl and whisk well..
9. Add the pureed kabocha to the milk mixture, blend together very well, then add the sifted flour, butter (melted in microwave), and vanilla extract..
10. Prepare two sheets of tinfoil, about 4 cm longer than the width of the kabocha, and layer them on top of each other..
11. Place the kabocha shell in the center of the tinfoil and gently twist two sides like this. Place on a baking sheet. (An oven or microwave ovens works)..
12. Preheat the oven to 160°C (320°F). Fill the shell with the prepared kabocha batter, stopping just before the lip of the "bowl." Be careful not to spill!.
13. Bake at 160℃ (320°F) for 60 minutes. It's done when an inserted skewer or fork comes out clean. It looks like this when it's done!.
14. If it's still undercooked after an hour, bake it for a little longer. If you'd prefer it cold, chill it in the refrigerator. For the caramel, mix water and sugar gently in a pot over low heat..
15. It's getting bubbly! When the bubbles die down and it has turned a nice caramel color, add the remaining ★ water and mix. All done!.
16. After you pour the caramel over the cake, it's time to eat!.

Line a baking sheet with foil and cut the squash in half lengthwise. Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Browse the Whole Foods Market bakery for custom-order cakes, artisan breads, decadent pies and more made with the best-loved ingredients. We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. We are making exquisitely delicious Pumpkin Muffins with lots of kabocha and walnuts!