Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, easy kabocha pudding in a frying pan. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Easy Kabocha Pudding in a Frying Pan is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Easy Kabocha Pudding in a Frying Pan is something which I have loved my whole life. They’re nice and they look fantastic.
Kabocha is an suitable replacement for taro. It's delicate flavor synergizes with the coconut milk, resulting in a sweet and delicate flavor. Once steamed, use a fork to mash it.
To begin with this recipe, we must first prepare a few ingredients. You can have easy kabocha pudding in a frying pan using 8 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Easy Kabocha Pudding in a Frying Pan:
- Make ready 1/2 Kabocha squash
- Prepare 3 Eggs
- Make ready 400 ml Milk
- Prepare 3 tbsp Sugar
- Take Caramel sauce:
- Take 2 tbsp Sugar
- Get 1 tbsp Water
- Get 1 tbsp Boiling water
Dip a slice of the kabocha squash into the tempura batter and. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Japanese Pumpkin Kabocha is one of the most seasonal, nutritious and economical foods you can buy from September to November in Japan. But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process.
Steps to make Easy Kabocha Pudding in a Frying Pan:
- Make the caramel sauce. In a non-stick frying pan, simmer the sugar and water over medium heat. (During this time you absolutely must not mix!)
- When it has turned golden brown and the bubbles are small, turn off the heat and add the hot water. (It will shoot out, so be careful! Be quick!) Pour it into the bottom of the mold.
- Soften the kabocha in the microwave. Use a food processor or mixer until smooth. If you don't have one, puree the kabocha using another method.
- Make the pudding mixture. Crack the eggs into a bowl and whisk together. (Not until there are peaks, but just until everything is mixed).
- Heat milk and sugar over medium heat in the frying pan you used to make the caramel sauce. Don't let it boil. When the sugar has dissolved, remove from heat.
- Pour the mixture from Step 5 into the bowl from Step 4, and mix it in quickly with a whisk. Preheat the oven to 160°C.
- Add the kabocha from Step 3 into the mixture from Step 6 and mix. Bubbles will make for an uneven texture, so be gentle here.
- Pour the mixture from Step 7 into the mold with the caramel in them. Put the mold on a baking pan filled with hot water. Steam bake in the oven preheated to 160°C for 50 minutes.
- When a toothpick or skewer put into the center comes out clean, it's done! You can eat while it's still hot or after chilling in the refrigerator.
- This time, the amount of kabocha after taking off the skin was 386 g. If you're not too worried about producing an ultra-smooth texture, you can also just mash the kabocha with the skin as well.
Kabocha is a hard, squat squash that can range in skin colors from dark green to bright orange. It has the texture of a sweet potato and pumpkin hypbrid and an amazingly sweet taste. In a sauce pan, pour remainder of the coconut milk in and bring to a simmer. This kabocha squash pie recipe creates a lighter and fluffier version of the traditional pumpkin pie. It also contains less sugar and spices, which brings out Not only was it the first time I ate turkey, but it also opened my eyes to how American people cook and celebrate the festival in a very traditional way.
So that is going to wrap it up for this exceptional food easy kabocha pudding in a frying pan recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
