Wash the kabocha squash, and remove the seeds. Cover with plastic wrap, and microwave to soften.
Scoop out only the yellow part, and put in a blender. Add the milk and heavy cream to the blender, then mix until the mixture becomes smooth.
Add all the remaining ingredients, and blend well. Pour the mixture into the cake pan lined with parchment paper. Drop it onto the counter to remove air bubbles.
Bake in the oven preheated to 170℃ for 30 minutes, and you're done. Insert a bamboo skewer, and if it comes out clean, it's ready.
When you have leftover kabocha squash skin, I recommend this recipe as well. "With Kabocha Squash Skin! Very Yummy No-Bake Cheesecake" Recipe ID: 1994095
This is "Moist Sweet Potato Cake" Recipe ID: 2359134 It's also delicious.
Story Behind this Recipe
I wanted to eat moist kabocha squash cake, so I decided to make one for a food fair.
-Try inserting a bamboo skewer to check for doneness. If it doesn't come out clean, try baking it for another 5 minutes. -Let it sit for a day. The cake will be more moist, so it will be easy to cut and pack in bags. -The amount of the ingredients are different from the sweet potato version, so please be careful.