Easy Kabocha Squash and Okara Cheesecake. Don't forget to subscribe チャンネル登録お願いします Abonnez-vous à ma chaîne Follow me フォローお願いします Suivez-moi www.cookingwithmira.com. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. If you're a sucker for squash like we are (hello, butternut, spaghetti, and pumpkin), you may already be well-acquainted with kabocha.
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.
Kabocha squash is an Asian variety of winter squash with a dark green skin and a round shape.
Like other winter squash it is an excellent source of fiber To cook kabocha squash, start by cutting it in half.
You can have Easy Kabocha Squash and Okara Cheesecake using 7 ingredients and 7 steps. Here is how you cook that.
Ingredients of Easy Kabocha Squash and Okara Cheesecake
- You need 100 grams of Fresh okara.
- You need 100 grams of Kabocha squash.
- It's 50 grams of Philadelphia cream cheese.
- It's 1 of Egg.
- You need 35 grams of Sugar.
- You need 1 tbsp of Condensed milk.
- It's 3 of to 4 drops Vanilla essence (optional).
Be sure to use a sharp knife and to stabilize the squash with a clean kitchen towel, if necessary. Japanese kabocha squash is a staple vegetable in Japanese cuisine whose flesh is similar in color and sweetness to a pumpkin. This soup is easy to make and takes less than an hour from start to finish, with most of the time spent in the simmering rather than fussing over the soup. The Best Kabocha Squash Recipes on Yummly
Easy Kabocha Squash and Okara Cheesecake step by step
- Peel the kabocha squash and soften by boiling or microwaving..
- Put all ingredients into a food processor and blend. Or, combine everything into a bowl and mix well. You could also mash the kabocha squash and then mix everything with your hands..
- With vegetable oil, thinly grease a microwave-safe dish. Put the mixed ingredients into the plate and cover with plastic wrap. Microwave for 5 minutes at 500 W. The center might feel slightly soft, but will harden later..
- Remove the wrap and let sit until it's cooled off (when it's just warm to the touch). Cover with plastic wrap again, and chill well in the fridge to finish..
- I recommend you slice into small pieces since it tastes so rich. You could also heat them in silicone cups (in that case, heat for 3 minutes with a plastic wrap covering)..
- Somehow this cake became richer when microwaved and chilled. This might be because microwaving makes it thicker and harder compared to baking it in the oven..
- You could also use a soft cheese, like Camembert instead of cream cheese..
Kabocha Squash Maple Oatmeal, Kabocha Squash, Kabocha Squash. Follow my step-by-step instructions to prep your squash before adding to a recipe! More like I'm always late to the food trend game and I like taking the easy way out when it comes to food prep. Here's how I peel my most beloved kabocha squash. I cut it in half with a huge knife.
