Name: Kabocha Squash Cake (Yokan)
Yield: Serves four
Cuisine: Japanese
Ingredients: 25 ml/1½ tbsp water; 2 egg yolks, beaten; 1.5 ml/¼ tsp ground cinnamon; ½ nashi; ½ kaki (optional); 15 ml/1 tbsp cornflour (cornstarch); 30 ml/2 tbsp plain (all-purpose) flour; 1.5 ml/¼ tsp salt; 10 ml/2 tsp caster (superfine) sugar; 1 x 350 g/12 oz kabocha squash

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

Yokan (cake) is a very sweet dessert often made with Azuki beans, to be eaten at tea time with green tea. The bitterness of the green tea balances the sweetness of the Yokan. In this version, Kabocha squash is used instead of Azuki and the cake is served with fruits.

Ingredients

1 x 350 g/12 oz kabocha squash
30 ml/2

Method

Cut off the hard part from the top and bottom of the kabocha, then cut it into three to four wedges. Scoop out the seeds with a spoon. Cut into chunks.
Steam the kabocha in a covered steamer for about 15 minutes over a medium heat. Check if a