How to Cook Super Quick Kabocha Squash Cake in a Frying Pan

Kabocha Squash Cake in a Frying Pan Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

I just wanted to make a bright yellow colored cake! If you want to bake it in a round cake pan, triple the recipe.

Here is the best “Kabocha Squash Cake in a Frying Pan” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Kabocha Squash Cake in a Frying Pan

1. Make ready 50 grams of Kabocha squash.
2. It’s 2 tsp of ・Water.
3. Make ready 50 grams of Pancake mix.
4. Make ready 15 grams of Beaten egg.
5. Take 20 grams of Sugar.
6. Prepare 40 ml of Milk.
7. Make ready 5 grams of Butter.
8. You need of Ingredients to put in the frying pan:.
9. It’s 1 tbsp of Sugar.
10. Take 10 grams of Butter.
11. You need 1/2 tsp of Cinnamon powder.
12. Make ready 100 grams of Kabocha squash.

Cut squash in half, slather the flesh with vegetable oil, and place the halves (facedown) in a baking pan.Like other types of winter squash, kabocha has a thick rind that ensures it will keep for up to a month when stored in a cool, dry place.Once cut into, whether cooked or raw, kabocha squash should be stored in an airtight container in the fridge for up to three days.When you have leftover kabocha squash, you can rely on this Kabocha Pork Stir Fry for a quick and simple weeknight dinner.

Kabocha Squash Cake in a Frying Pan step by step

1. Cut 100 g kabocha squash into 5 mm thick wedges, without peeling, and arrange them in a spiral pattern in a frying pan. Cut off any parts that overlap..
2. Peel 50 g kabocha squash, cut it into 5 mm pieces and put in a heatproof container (such as a silicone container)..
3. Add 2 teaspoons water to the container, cover with plastic wrap or a lid, and microwave for one and a half minutes..
4. Take off the plastic wrap (or the lid) and mash the kabocha squash with a fork or potato masher..
5. Put the pancake mix, egg, sugar, milk and mashed kabocha squash in a bowl and mix well with a whisk..
6. Put 5 g butter in a separate heatproof container, microwave for about 30 seconds to melt the buter, and stir it into the Step 5 mixture..
7. Take the kabocha squash out of the frying pan in Step 1, and add the sugar, cinnamon and butter to the pan..
8. Heat the pan over low heat, stir with a spatula until the butter is melted, then turn off the heat..
9. Rearrange the kabocha squash from Step 7 in the frying pan in the same way as before..
10. Pour the batter from Step 6 over the kabocha squash..
11. Cover the frying pan with a lid, and cook over the lowest possible heat for 8 minutes..
12. If using a gas flame, it should be about this strength..
13. When the center of the cake puffs up, turn off the heat. Leave the frying pan as is for 5 minutes with the lid on..
14. Remove the lid, and run a spatula around the edges so you can remove the cake easily..
15. Invert a large plate on top of the frying pan. Holding the frying pan and the plate, invert the cake onto the plate..

Also known as that time I made and ate a whole cake and lived to tell the tale.Line a baking sheet with foil and cut the squash in half lengthwise.Heat the olive oil in a pan over low-medium heat for a minute or two, then add the kabocha slices and turn up the heat to medium or medium-high.

Combine the grated squash and onion and mix well.Add sugar, salt, pepper, blending completely.Add the flour and egg and stir well.Melt the butter in a frying pan.Drop the squash mixture by spoonfuls into the butter and fry until golden brown.