Kabocha is one of my favorite squashes and I cannot resist bringing one home when I see it at the grocery stores. It is a sweet squash with a light and fluffy texture. The skin is very hard when raw but once cooked, it is soft and edible. It only takes minutes to cook and is delicious simply simmered in dashi, soy sauce, mirin, and sugar. Simmered Kabocha Squash makes a wonderful side dish and it works really well in a bento.
One of my favorite cookbooks, Japanese Cooking by Emi Kazuko has a steamed kabocha squash cake recipe that I have been wanting to try. I made a few changes to the recipe by adding in some raisins and chopped walnuts. I also made it gluten-free so that Ro-Taro could enjoy it as well. The cake was moist and lightly sweetened. The raisins gave it added sweetness and the walnuts provided the crunch and texture.
This cake was relatively simple to make with few ingredients needed. A little cinnamon was used but I forgot to include it in the picture below.
The recipe below was adapted from Japanese Cooking by Emi Kazuko
- 1 kabocha squash, about 2 lbs (roughly 1 kg)
- 1 large egg
- ¼ cup (30g) powdered sugar
- 2 tbsp rice flour
- 1 tbsp corn starch
- ¼ tsp cinnamon
- ¼ tsp salt
- ¼ cup (30g) raisins
- ¼ cup (30g) walnuts, chopped
Cut off the top and bottom of kabocha squash, and then cut in half. Scoop out the seeds with a spoon. Cut into wedges. Place in a steamer and steam for about 15 minutes or until squash is soft. Remove and allow to cool.
Remove skin from squash. Mash with a potato masher until smooth. Mix in egg, powdered sugar, rice flour, corn starch, cinnamon, and salt until well blended. Add raisins and walnuts. Mix well.
Place makisu (sushi mat)** on work surface. Place a piece of parchment paper of about the same size on makisu. Spread half of kabocha mixture onto the section of the parchment paper closest to you. Roll tightly with makisu. Close both ends by folding paper over. Repeat with the other half of kabocha mixture.
Place rolls (with parchment paper) in steamer and steam for 15 minutes.
Remove and allow to cool for 10 minutes. Peel off parchment paper and cut into 1-inch thick slices. Serve on small plates.
**Use a kitchen towel if you do not have a sushi mat.
Serve warm with a few slices of kiwi fruit, pears, or persimmon.
Enjoy…..and have a wonderful day! 8)