Steamed Kabocha Cake Roll かぼちゃのむしがし

I haven't tried this recipe yet, but it looks delicious! I have kabocha sitting on the counter, this may be one of the ways he meets his fate!

Cut 1 kabocha squash into quarters, scoop out and discard (or plant) seeds. Cut kabocha into chunks. Measure out 12 oz or 350g of raw kabocha to use in this recipe, and save the rest for another recipe.

Steam kabocha chunks in a covered steamer for 15 minutes over medium heat, or until a chopstick or fork can be pushed into the squash easily.

Remove steamed kabocha from heat, cover and rest for 5 minutes.

Peel skin from kabocha. Mash the flesh and push through a seize/mesh strainer, or food process.

In a mixing bowl, combine:
Mashed kabocha
2 TB all purpose flour
1 TB cornstarch
2 tea sugar
1/4 tea salt
1/4 tea ground cinnamon
1.5 TB water
2 egg yolks, beaten

Set up a piece of wet muslin or a clean dishtowel on a maki sushi mat (the bamboo mat for rolling up sushi, called "makisu").

Spread kabocha cake mixture over the muslin and the mat, now roll up and tie up or fold over the muslin ends.

Steam the whole contraption in the steamer for 5 minutes.

Remove from heat and let set 5 minutes.

Open sushi mat when the cake is cooled. Cut into 1 inch thick slices and serve cold with sliced fruit (pears or persimmons).

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