Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, whole kabocha pudding cake for halloween. One of my favorites. 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 well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Whole Kabocha Pudding Cake for Halloween is something that I’ve loved my whole life.

I wanted to try making a cake like "Apple Cake Made With Pancake Mix", using kabocha squash instead of apples. The first time I made it, it burned, so the next time I halved the amount of batter and didn't cook it as long, and it turned out well. Scoop out the seeds and cut into chunks. Scoop out the Kabocha flesh with a spoon.

To begin with this recipe, we must prepare a few ingredients. You can cook whole kabocha pudding cake for halloween using 12 ingredients and 16 steps. Here is how you can achieve it.

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

1. Get whole Kabocha squash
2. Take Milk or soy milk
3. Get Eggs
4. Get Sugar
5. Take Cake flour
6. Take Butter
7. Get Lemon juice
8. Take Vanilla extract
9. Get Caramel
10. Prepare Sugar
11. Get Water
12. Take ★Water

The trick for making this pudding thick enough to hold the cookie dirt and graves is to use slightly less milk for the pudding than the package calls for. As for decorating your pudding graveyard, we love Milano cookies (just three bucks on Amazon!) for gravestones, plus candy corn pumpkins and gummy worms of course, but feel free to add your. Frost the entire cake with white buttercream, and center the wafer paper atop it as shown. You'll also need an extra container of buttercream frosting, or increase our.

Instructions 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!

Frost the entire cake with white buttercream, and center the wafer paper atop it as shown. You'll also need an extra container of buttercream frosting, or increase our. Take kobu out and add sugar, soy sauce, mirin and stir. Cut whole kabocha into half and take all seeds out and clean inside. How to roast kabocha squash whole.

So that’s going to wrap this up with this exceptional food whole kabocha pudding cake for halloween recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!