Steamed Kabocha Cake

Name: Steamed Kabocha Cake (Kabocha no Mushigashi)
Cuisine: Japanese
Ingredients: 3½ ounces steamed and skinned kabocha or buttercup squash; 3½ ounces steamed and skinned kabocha or buttercup squash; 2½ tablespoons cake flour; ⅓ cup joshinko (rice flour); ⅓ cup joshinko (rice flour); 3 eggs, separated; 5 tablespoons sugar; Pinch of salt; ⅓ cup raisins, tossed with 1 tablespoon additional flour; ⅓ cup walnuts, roughly chopped, and tossed with 1 tablespoon additional flour; ⅓ cup walnuts, roughly chopped, and tossed with 1 tablespoon additional flour; ⅓ cup walnuts, roughly chopped, and tossed with 1 tablespoon additional flour

Kabocha no Mushigashi

Preparation info

Yields
8
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

Cooked kabocha squash has the most pleasant natural sweetness and creamy texture. Enjoy it in a steamed cake. You need a 7-inch steel cake pan, preferably springform, lined with parchment paper.

Ingredients

3½ ounces steamed and skinned kabocha or buttercup squash
2½ tablespoons cake flour

Asia
Japan
Dessert
Vegetarian
Cake

Method

Place a bamboo or metal steamer basket over plenty of water in a deep pot over high heat. Line a 7-inch cake pan with parchment paper. Press the kabocha through a fine sieve set over a large bowl, or mash the kabocha in a large bowl with a potato masher. You should have about 1 cup.

Into a medium bowl, sift the two flours.

In another bowl, beat the egg whites with