Kabocha squash is one of my favorite squashes. I cannot resist bringing one home whenever I see it at the grocery stores. It is a sweet squash with a light and fluffy texture. Although the rind is very hard when raw, but is soft and edible after cooking.
It takes only a few minutes to cook cubed kabocha squash. It is delicious simply simmered in dashi, soy sauce, mirin, and sugar. This Simmered Kabocha Squash makes a wonderful side dish and is a great addition to the bento box.
One of my favorite cookbooks, Japanese Cooking by Emi Kazuko has a 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 tender, moist, and lightly sweetened. The raisins gave it added sweetness and the walnuts provided the crunch and texture.
You do need a sushi mat or a kitchen towel to help roll the squash mixture into a log. Apart from that, this Steamed Kabocha Cake is relatively easy to make with only a few ingredients needed. You should have no problems finding this squash as it is quite easily available at most grocery stores.
The recipe below was adapted from Japanese Cooking by Emi Kazuko.
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This Steamed Kabocha Cake is a little different from your usual desserts or tea time treats but it is most definitely worth a try. It should be served warm accompanied by a cup of green tea and a few slices of fresh fruit like kiwi, pear, or persimmon.
Enjoy…..and have a wonderful day! 😎
Nami @ Just One Cookbok says
Biren… you are truly amazing cook. I’m just looking at your cooking and can’t stop saying wow. I love Kabocha too, although I struggle to cut every time and somehow imagine myself cutting finger. I mean it’s that hard, right? It has great nutritious value in Kabocha and making a cake is such a great idea. And the picture is perfect!
Biren says
Aww…thanks Nami! Kabocha is so good simmered or fried tempura style. I sometimes eat cold simmered kabocha as a snack. 🙂
Have to be very careful when cutting kabocha. I use a big knife so that it can go right across the squash. I steady the sharp end of the knife with my left hand and press the entire length of the knife down very slowly.
Have a lovely weekend!
Belinda @zomppa says
What an unusual and beautiful cake!
Adora's Box says
This sounds really good, Biren. I love squash and have had it candied or as an ingredient in sweet recipes. I like the addition of walnuts and sultanas. What a delicious and nutritious recipe.
kristy says
Biren, I have yet tried anything like this before. Som must bookmark this recipe. Good to have something to try out. Thanks so much for sharing. Hope you’re having a lovely weekend.
Blessings, Kristy
Lindsey@Lindselicious says
Oooh I love kabocha! How have I never heard of this cake? It looks amazing- I love that its a steamed cake too. =) Good job biren!
Cheah says
If this kabocha is not available here, can substitute with pumpkin? Looks fairly to prepare and thanks for sharing!
Biren says
Cheah, you can most definitely substitue it with pumpkin. The taste will be quite similar.
Anncoo says
This sounds so delicious Biren. I will use pumpkin for this.
Have a nice weekend 🙂
Biren says
Pumpkin should work nicely for this recipe. Have a lovely weekend! 🙂
Angie's Recipes says
Lovely squash cakes!
Jill Colonna says
Biren, I have never heard of kabocha before. Thanks for such an elightening post and what a gorgeous recipe using the rice flour. I must try this: ok, with pumpkin perhaps since I doubt we can find it here. Although I could impress some speciality shops in Paris and say: my friend, Biren, has shown me how to make the most amazing cakes using kabocha… oh, and I’ll need a sushi mat to roll them 😉 How cool is that?
Biren says
That is cool, Jill! 🙂 It is also fun to learn of new ingredients. You can certainly use pumpkin. I think the taste will be pretty similar.
Joanne says
I can’t resist kabocha either! It’s my favorite winter squash! These steamed cakes look absolutely delicious..I really need to go pick some up and try them!
Kristi Rimkus says
My son’s fiance has to eat gluten free. If I can’t find a kabocha, I’ll have to try pumpkin.
Kristi
sweetlife says
great for suggesting to sub with pumpkin, I do not htink I could find kabocha. lovely
sweetlife
Kate at Diethood says
Yum! A squash cake?! WOW! I’ve never had anything like this… so interesting!
Terris- FreeEatsFood says
I love kabocha! A treat that this is already gluten-free too! I’m used to having to adapt just about everything, but this will be a nice change. I have always wanted to make a steamed cake and I think this may be just the recipe I will try.
Biren says
I hope you will give this a try. I know what you meanabout adapting everything. I do that a lot too.
tigerfish says
I am with Nami on cutting the kabocha. Thanks for your tips on that.
I like the Hokkien -style steamed savory pumpkin cake. Should be able to do the kabocha version out of it. 😀
Biren says
You are most welcomed Tigerfish.
Please remind me again of the Hokkien style pumpkin cake. I can’t think of it right now. What is it called in Hokkien?
torviewtoronto says
looks healthy delicious haven’t had this lovely presentation Biren
penny aka jeroxie says
I didn’t know this pumpkin is called Kabocha…
This seems like a pretty healthy dessert.
Julie M. says
Wow, I would have never thought to do that, but darn if I don’t want a piece! Just beautiful Biren!
Zoe says
Didn’t know that anything about “kabocha” until I read your post. Very delicious steamed pumpkin cake and good to know that it is gluten free.
kitchen flavours says
This is a lovely steamed cake! The kabocha looks like our local pumpkin. Do they taste similar, as I really love pumpkin!
Have a nice week, Biren!
Magic of Spice says
Such a wonderful step by step for this…I am intrigued by the idea of a steamed cake. Really looks delightful 🙂
Cheah says
I saw this in Jusco supermarket yesterday, referred to by another name, can’t remember. It’s more pricey than pumpkin. Will definitely return to jot down the name, ha, ha!
May says
Biren, What kind of rice flour do we use here? I know of 2 kinds, the sweet rice flour and the regular rice flour. I’d assume it is just the regular rice flour, but many Japanese rice cakes call for sweet (sticky) rice flour in baking. Thanks!
Biren says
Hi May, thanks for visiting. The rice flour used in this recipe is just regular white rice flour and NOT sweet or glutinous rice flour. I hope you enjoy the recipe. 🙂