Kabocha Squash Yokan

Kabocha Squash Yokan

I added sugar to kabocha squash, which wasn't sweet enough, and made a dessert. I wanted to keep the squash's original flavour, so I didn't add too much sugar.


Kabocha squash
500 g
70 - 80 g
Gelatin powder
5 g
1/5 teaspoon
50 ml


1. Peel the squash skin and cut into pieces. Boil for about 5 minutes.
2. Put the squash in a bowl. Press with a folk and mash.
3. Heat water, sugar and salt in a pan. When the sugar is dissolved, add gelatin powder and let it dissolve.
4. Add the gelatin from Step 3 into the squash.
5. Stir swiftly until thoroughly mixed.
6. Put the dough in a pound cake mold lined with cling film. Tap the mold gently on the table to remove any air pockets.
7. Wrap with cling film. When the yokan has cooled a bit, refrigerate until chilled and it's done.
8. When you take it out from the mold, the bottom will be shiny and smooth like this.

Story Behind this Recipe

I bought a whole kabocha squash, but it wasn't very tasty, so I sweeten it a bit to make it easier to eat.