Crispy on the Outside Kabocha Squash Cookies
A home-baked snack made with steamed kabocha squash and nuts, baked crispy on the outside and moist on the inside.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This snack is baked to a golden brown by mixing thoroughly steamed and finely mashed kabocha squash with nuts and raisins. Crispy on the outside yet soft and moist inside, it lets you enjoy the natural flavor of kabocha squash. You can also finish them by cooking over low heat in a frying pan instead of an oven.
- Servings
- about 2–3 servingsOriginal: makes 10-11
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Butter40 g (3 tbsp)
- Brown sugar30 g (2 tbsp)
- Cake flour100 g (1 cup)
- Baking powder0.5 tsp
- Salta little
- Steamed kabocha squash70 g
- Raisins, sunflower seeds, pumpkin seeds, etc.1/2 cup
- Beaten egg1 tbsp (egg yolk + water)
- Leave the butter at room temperature for over 1 hour or microwave it for about 2 minutes to soften it.
- Combine the cake flour, baking powder, and salt, then sift together 2-3 times.
- You can use white sugar instead of brown sugar, and you can also substitute the butter with the same amount of oil such as olive oil or grapeseed oil.
- The amount of sugar is not very sweet, so if you like it sweet, add about 1 tbsp more.
Steps
1. Peel the kabocha squash and steam it in a steamer until completely tender.
After mashing it finely, strings from the squash may appear; pressing it through a sieve makes a smooth squash paste.
2. In a bowl, add brown sugar (or white sugar) to the softened butter in 2-3 batches, whisking to dissolve it.
(The amount of sugar is not very sweet, so if you like it sweet, add about 1 tbsp more, and you can also substitute the butter with the same amount of oil such as olive oil or grapeseed oil.)
3. Add all of the sifted flour (with baking powder and salt), raisins and seeds, and kabocha squash paste, then mix.
4. Gently fold with a spatula just until no flour is visible.
5. Place on a baking pan, shape them, and brush with beaten egg.
6. Bake in an oven at 190°C for 20 minutes. I baked mine for 25 minutes and the color came out dark.
(You can also flatten the dough and cook it in a frying pan over very low heat, pressing down with a spatula.)
Ppunwife's tips
- Strings from the squash may appear; pressing it through a sieve makes a smooth squash paste.
- If you do not have an oven, you can flatten the dough and cook it in a frying pan over very low heat, pressing down with a spatula.
- The chewiness of sunflower seeds or pumpkin seeds adds great texture, so be sure to include them.
FAQ
Can I use other types of oil instead of butter?
You can easily substitute the butter with the same amount of vegetable oil, such as olive oil or grapeseed oil.
How do I bake them if I do not have an oven?
Shape the dough into flat rounds, place them in a frying pan, and cook over very low heat while pressing down with a spatula.
How do I make the kabocha squash paste smooth?
Steam the kabocha squash until tender, mash it finely, and press it through a sieve to filter out the squash fibers and get a smooth paste.
