Japanese Squash Cake Food

KABOCHA SQUASH CAKE WITH BROWN SUGAR CREAM

Kabocha Squash Cake with Brown Sugar Cream image

Provided by Will Goldfarb

Categories Cake Beer Milk/Cream Dessert Bake Vanilla Squash Bon Appétit Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 19

Ingredients

Brown sugar cream:
1 tablespoon water
1/2 teaspoon unflavored gelatin
2 cups heavy whipping cream
1/3 cup (packed) golden brown sugar
3 large egg whites
Cakes:
2 cups 3/4-inch cubes peeled seeded kabocha squash (from one 3-pound squash)
1 cup whole milk
1 vanilla bean, split lengthwise
Nonstick vegetable oil spray
2/3 cup (packed) golden brown sugar
6 tablespoons olive oil
1/4 cup lager (mild-flavored beer)
1 large egg
3/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

For brown sugar cream:
Place 1 tablespoon water in cup. Sprinkle gelatin over. Let stand 10 minutes to soften.
Stir cream and sugar in medium saucepan over medium heat until sugar dissolves. Add egg whites and whisk until mixture thickens, about 12 minutes (do not boil). Add gelatin mixture; whisk until dissolved. Strain into large clean bowl. Chill until cold. Cover and chill overnight.
For cakes:
Combine squash and milk in heavy small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer over medium heat. Partially cover, reduce heat to medium-low, and simmer until squash is very tender, about 20 minutes. Remove vanilla bean. Drain squash. Place in processor and blend until smooth. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Preheat oven to 375°F. Spray six 3/4cup ramekins with nonstick spray. Place 1/2 cup squash puree in large bowl (reserve remaining puree for another use). Add sugar, oil, beer, and egg to puree and beat to blend. Sift flour, cinnamon, baking soda, and salt over; beat to blend. Divide batter among prepared ramekins.
Bake cakes until tester inserted into center comes out clean, about 18 minutes. Cool cakes in ramekins. Turn out onto plates. Beat brown sugar cream to firm peaks; spoon alongside cakes.

JAPANESE SQUASH CAKE

Japanese Squash Cake image

This is a Japanese squash cake that is usually served at tea time.

Provided by Jennifer

Categories World Cuisine Recipes Asian Japanese

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

1 small kabocha squash
2 ½ tablespoons all-purpose flour
2 egg yolks, beaten
1 ½ tablespoons water
1 tablespoon cornstarch
1 tablespoon superfine sugar
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 Asian pear, thinly sliced, or more to taste
1 persimmon, stemmed and thinly sliced, or more to taste

Steps:

Cut off the hard part from the top and bottom of the squash; cut into 4 wedges. Scoop out seeds with a spoon and cut into chunks.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil over medium-high heat. Add squash, cover, and steam until tender and a chopstick is easily pushed through the center, 12 to 15 minutes. Remove and leave covered for about 5 minutes.
Remove skin from the squash and mash flesh by using a food processor or by pushing it though a sieve with a wooden spoon into a bowl.
Transfer mashed squash to a mixing bowl. Add flour, egg yolks, water, cornstarch, sugar, salt, and cinnamon. Mix well.
Roll out a sushi, or makisu, mat as if you were making a sushi roll. Wet a dish towel or muslin cloth slightly with water and lay on the mat. Spread squash mixture evenly on top. Hold the nearest end and tightly roll up the mat to the other end. Close both outer ends by rolling up or folding the towel.
Place the rolled squash mixture in the mat back into a steamer insert in a saucepan; steam for 5 minutes. Remove from heat and let sit for 5 minutes. Open the sushi mat and cut the cake into 1-inch thick slices. Serve cold on 4 small plates with Asian pears and/or persimmons.

Nutrition Facts : Calories 114.7 calories, Carbohydrate 21.4 g, Cholesterol 102.4 mg, Fat 2.3 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 149.9 mg, Sugar 8.3 g

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