My Kabocha Squash Paste Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.
Here is the best “My Kabocha Squash Paste” recipe we have found so far. This will be smell and look delicious.
Ingredients of My Kabocha Squash Paste
- Take 300 grams of peeled Kabocha squash (kuri kabocha squash if possible).
- Prepare 20 of to 50 grams ■Sugar.
- It’s 20 grams of ■Butter or margarine (unsalted).
- You need 20 grams of ■Honey.
- It’s 2 of to 3 shakes, optional Cinnamon powder.
- Make ready 1 tsp of Milk.
My Kabocha Squash Paste step by step
- I used Ebisu variety kabocha squash. Use a kabocha squash which has a clear delineation between the skin and the flesh, and has plump, moist seeds!.
- Take the seeds out of the kabocha squash, peel and cut into bite-sized pieces. Steam until a bamboo skewer goes through easily. You can microwave or cook in a pressure cooker instead..
- Put the kabocha squash in a bowl while it's still hot and add the ■ ingredients. Mash it up with a fork or a potato masher, and mix well..
- Add cinnamon to taste. Adjust the consistency of the kabocha squash with milk. It will become a bit stiffer when cool. Aim for the consistency of thick custard cream..
- Pass the purée through a sieve. When you mash the kabocha squash, a few lumps can remain since it will smooth out when sieved..
- To freeze, divide into 100 g portions and wrap with plastic wrap. Put the wrapped portions in thick plastic or ziploc bags, and freeze..
- I kept the purée fat free so that I could use it in a kabocha squash chiffon cake. If you are going to use it as a filling for buns etc., warm it up in the microwave and stir in some butter..
- I use this paste for kabocha squash chiffon cake, kabocha squash Mont Blanc cakes, kabocha squash pie, kabocha squash bread, and buns stuffed with kabocha squash cream..