Step-by-Step Guide to Make Favorite Whole Kabocha Pudding Cake for Halloween

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, whole kabocha pudding cake for halloween. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Whole Kabocha Pudding Cake for Halloween is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Whole Kabocha Pudding Cake for Halloween is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have whole kabocha pudding cake for halloween using 12 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Whole Kabocha Pudding Cake for Halloween:

1. Get 1 whole Kabocha squash
2. Make ready 350 ml Milk or soy milk
3. Prepare 2 Eggs
4. Make ready 75 grams Sugar
5. Take 4 tbsp Cake flour
6. Get 30 grams Butter
7. Take 1 tbsp Lemon juice
8. Prepare 1 Vanilla extract
9. Prepare Caramel
10. Get 3 tbsp Sugar
11. Take 2 tbsp Water
12. Make ready 50 ml ★Water

Steps to make Whole Kabocha Pudding Cake for Halloween:

1. Wrap the kabocha squash in plastic wrap and microwave for about 8 minutes. If it's still too hard, microwave for longer. If it's too soft, the rind will tear.
2. It's ready when it feels slightly soft when pressed.
3. Remove the plastic wrap. To make the lid, cut horizontally across the kabocha, about 2 cm from the top. Scrape out the innards with a spoon.
4. Throw away the seeds and stringy bits, while saving the rest of the flesh. Take care not to damage the rind.
5. If the flesh is still too firm, re-wrap the kabocha and microwave again.
6. If after removing the flesh, you think it is still too firm, re-wrap and microwave on a microwave-safe plate.
7. I got about 300 g worth of kabocha flesh this time. Blend until smooth using either a strainer or a blender. Whisk the eggs in a bowl.
8. In a pot, heat milk and sugar just enough to melt the sugar and whisk. Take care not to let the pot boil. Pour into a bowl and whisk well.
9. Add the pureed kabocha to the milk mixture, blend together very well, then add the sifted flour, butter (melted in microwave), and vanilla extract.
10. Prepare two sheets of tinfoil, about 4 cm longer than the width of the kabocha, and layer them on top of each other.
11. Place the kabocha shell in the center of the tinfoil and gently twist two sides like this. Place on a baking sheet. (An oven or microwave ovens works).
12. Preheat the oven to 160°C (320°F). Fill the shell with the prepared kabocha batter, stopping just before the lip of the "bowl." Be careful not to spill!
13. Bake at 160℃ (320°F) for 60 minutes. It's done when an inserted skewer or fork comes out clean. It looks like this when it's done!
14. If it's still undercooked after an hour, bake it for a little longer. If you'd prefer it cold, chill it in the refrigerator. For the caramel, mix water and sugar gently in a pot over low heat.
15. It's getting bubbly! When the bubbles die down and it has turned a nice caramel color, add the remaining ★ water and mix. All done!
16. After you pour the caramel over the cake, it's time to eat!

So that’s going to wrap this up for this special food whole kabocha pudding cake for halloween recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!