Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, kabocha squash yokan. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
One of my favorite wagashi (Japanese traditional sweets) is yokan, and today we'll be making some kabocha pumpkin. Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh. Amongst the many squash varieties, kabocha probably tastes the sweetest.
Kabocha Squash Yokan is one of the most well liked of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Kabocha Squash Yokan is something which I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can cook kabocha squash yokan using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Kabocha Squash Yokan:
- Get 500 grams Kabocha squash
- Prepare 80 grams Sugar
- Make ready 5 grams Gelatin powder
- Take 1/5 tsp Salt
- Take 50 ml Water
This video will show you how to correctly cut up a kabocha squash. It is the same technique to cut up a pumpkin or calabaza. You can also find lots more of. Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C.
Steps to make Kabocha Squash Yokan:
- Peel the squash skin and cut into pieces. Boil for about 5 minutes.
- Put the squash in a bowl. Press with a folk and mash.
- Heat water, sugar and salt in a pan. When the sugar is dissolved, add gelatin powder and let it dissolve.
- Add the gelatin from Step 3 into the squash.
- Stir swiftly until thoroughly mixed.
- Put the dough in a pound cake mold lined with cling film. Tap the mold gently on the table to remove any air pockets.
- Wrap with cling film. When the yokan has cooled a bit, refrigerate until chilled and it's done.
- When you take it out from the mold, the bottom will be shiny and smooth like this.
Its benefits include skin care, improved vision, strong heart, & weight loss. Also know how to cook it. Roasted kabocha squash soup, thick and creamy, with ginger, cumin, and coriander. Have you come across "Kabocha" squash in the market? It's a Japanese variety of winter squash.
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