Remove the kabocha seeds and stem. Cut into 3 cm pieces. Place them on a heatproof dish and cover with plastic wrap. Microwave at 500w for 4-5 minutes.
Peel the skin while the kabocha is still hot, set aside for decoration, and mash. Try to peel the skin in wide strips. Also, be careful not to burn yourself.
While the mashed kabocha is warm, add butter and mix. Add salt and sugar.
Once it has combined well, add an egg yolk. And cinnamon powder to taste.
Adjust the firmness with heavy cream. Pour the cream little by little until just soft enough to shape with your hands.
Divide into 6 portions and place on plastic wrap. Using the plastic wrap, squeeze the kabocha into a ball. Meanwhile, preheat the oven to 360°F/180°C.
Spread baking paper on a tray. Take the kabocha portions out of the plastic wrap, coat your hands with strong flour, and pat them round once again before arranging them on the tray.
Using a bamboo skewer, draw lines along the sides of the pumpkins. When you bake them, the portions will expand, so cut the lines quite deep. Also, it will be less hassle if you wet the bamboo stick with water.
Wrap your finger with plastic wrap and press down gently on the tops of the pumpkins.
Brush egg whites on the pumpkins. Bake in an oven preheated to 360°F/180°C for 10 -15 minutes until lightly golden brown.
Cut the kabocha skin into pieces resembling stems. Stick them into the tops of the kabocha cakes.
Story Behind this Recipe
I made cakes which are easy and impressive for Halloween. No special tools are necessary, just round them into balls! Very easy!
When you adjust the firmness with heavy cream or milk, add just enough to be able to shape. Then it will have a smooth texture. If it is too hard, the texture will be dry when baked. You can store these in the fridge for up to 3 days.