Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, oil-free kabocha squash & tofu pudding-like cake. One of my favorites food recipes. This time, I will 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 popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Oil-free Kabocha Squash & Tofu Pudding-like Cake is something that I have loved my entire life.

To begin with this recipe, we have to first 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 can achieve it.

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

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

So that is going to wrap it up with this exceptional food oil-free kabocha squash & tofu pudding-like cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!