Steamed Kabocha Cake Without an Oven
A light, mildly sweet muffin-style cake made with steamed kabocha squash and almonds, steamed in a steamer basket.
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 Steamed kabocha cake is made without an oven, using a steamer basket and simple, accessible ingredients. Mashed kabocha squash and sliced almonds are folded in for a light, wholesome treat, and lightly whipping the egg and sugar creates a fluffier, airier texture.
- Servings
- about 2–3 servingsOriginal: 4 muffins
- Cook time
- 35 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Cake flour100 g (1 cup)
- Baking powder1 tsp
- Salt1/4 tsp
- Egg1
- Sugar4 tbsp
- Milk50 g (1/4 cup)
- Grapeseed oil2 tbsp
- Kabocha squash100 g
- Sliced almonds1/4 cup
- Take the egg out of the refrigerator and let it sit at room temperature for 2 hours.
- Warm the milk until it is lukewarm.
- Sift the cake flour, baking powder, and salt together 2 to 3 times.
- It is also delicious if you use sweet potato or minced carrot instead of kabocha squash.
Steps
1. Scoop out the seeds and peel the kabocha squash, then steam it in a preheated steamer with rising steam for 15 minutes.
When a chopstick slides through easily, it is fully steamed.
2. Add the egg, sugar, milk, and oil (olive oil, grapeseed oil, corn oil, or melted butter) together and mix until the sugar dissolves.
If you lightly whip the egg and sugar, you will get a fluffier, lighter steamed cake.
3. Mash the steamed kabocha squash, add 100 g of it, and mix well.
4. Add the flour and sliced almonds, then mix evenly.
5. Once all ingredients are well combined...
6. Pour the batter into the molds until 80% full, then steam in a preheated steamer with rising steam for 20 minutes.
When you pierce it with a chopstick or toothpick and no batter clings to it, it is done.
Ppunwife's tips
- If you lightly whip the egg and sugar, you will get a fluffier, lighter steamed cake.
- When you pierce it with a chopstick or toothpick and no batter clings to it, it is done.
FAQ
Can I use a different oil instead of grapeseed oil?
You can substitute olive oil, corn oil, or melted butter instead.
Is there any other ingredient I can use instead of kabocha squash?
Using sweet potato or minced carrot in place of kabocha squash also works very well.
How can I tell if the cake is cooked through to the center?
Poke deep into the batter with a chopstick or toothpick; if it comes out clean with nothing sticking to it, it is properly cooked.
Is there a tip to make the texture lighter and fluffier?
Lightly whipping the egg and sugar when you mix them together will make the texture noticeably lighter.
