Kabocha Pumpkin Cake

Name: Kabocha Pumpkin Cake
Total time: 40 min
Yield: 285 g
Ingredients: Maeil Soy Milk 30 ml; Raw Egg 55 pc; Kabocha Pumpkin (Raw) 100 g; Brown Rice Flour (Raw) 100 g

Cook 40 min Difficulty EASY 541 kcal

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Ingredients

Main ingredients

Maeil Soy Milk 30 ml
Raw Egg 1 pc
Kabocha Pumpkin (Raw) 100 g
Brown Rice Flour (Raw) 100 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 30.5 g 53%

Protein 11.11 g 19%

Fat 6.96 g 27%

Serving size 285g

Cooking steps

1

Clean the kabocha pumpkin and steam it in a steamer.
2

Peel the steamed kabocha and mash it well.
3

Add sugar, eggs, and milk to the mashed pumpkin and mix thoroughly.
4

Add flour and baking powder to make the batter.
5

Grease the pan with butter and pour in the batter.
6

Bake in the oven at 180°C for 30 minutes.
7

Let the finished cake cool and slice it.

Kabocha Pumpkin Cake

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