For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake. We are making Pumpkin Potage using a nutritious kabocha squash for Halloween. This sweet, creamy and delicious recipe is an all time favorite dish for. We are making Pumpkin Potage using a nutritious kabocha squash for Halloween.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! You can cook For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake using 20 ingredients and 8 steps. Here is how you achieve that.

Ingredients of For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake

You need of Kabocha squash batter.
It's 50 grams of Kabosha squash (boiled).
Prepare 1 tsp of Rum.
It's 10 grams of Maple syrup.
Prepare 1 1/2 of Egg yolk.
It's 15 grams of Sugar.
It's 20 grams of Vegetable oil.
Prepare 10 grams of Water.
You need 35 grams of Cake flour.
Prepare of Black cocoa batter.
It's 1 1/2 of Egg yolks.
You need 15 grams of Sugar.
It's 20 grams of Vegetable oil.
You need 25 grams of Water.
You need 1 tsp of Rum.
Prepare 35 grams of Cake flour.
It's 4 grams of Black cocoa powder.
You need of Meringue.
It's 4 of Egg white.
You need 40 grams of Sugar.

I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in. Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America.

For Halloween ♪ A Kabocha Squash & Cocoa Chiffon Cake instructions

Preparation: combine the rum and maple syrup with the cooked and mashed kabocha (You can also substitute water for the maple syrup)..
Prepare both batters. Add the egg yolks to separate bowls with sugar and mix together; add vegetable oil a bit at a time while whisking with an egg beater..
Add the prepped kabocha squash and water to one bowl, add rum and water to the other bowl, and whisk both..
Add the dry ingredients to both bowls, and whisk with an egg beater..
*If you add in a bit of red food coloring to the pumpkin batter (not listed), the dough will turn a vibrant orange color when baked..
Put egg whites in a separate bowl, and make a meringue by adding sugar in 3 batches. Divide in half and add to each bowl from Step 4..
Ladle the batter little by little, alternating between colors as much as possible, and pouring it in at random. Use a spatula for the remaining dough..
Bake in an oven preheated to 340°F/170°C for 35 minutes. Flip the mold upside down after baking to cool, remove from the mold with a chiffon knife, and it is done..

Kabocha squash has the richest color, thickest peel and deepest flavor. This is a favorite for roasting because the dense flesh doesn't fall apart as fast as other squashes and the flavor deepens with natural caramelization. I recommend cutting the top off (like a pumpkin), removing the seeds, and. Reviews for: Photos of Kabocha Squash Filled with Shrimp. Download Kabocha squash stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.