Cut the kabocha squash into large chunks, place them in a microwave safe dish, cover with plastic wrap, and microwave at 500 W for about 5 minutes. Then remove the peel.
Preheat the oven to 170°C. Place the tofu and kabocha squash (about 300 g) into a food processor and pulse until the mixture is smooth.
Add the sugar, skim milk powder, powdered kanten and cinnamon, then pulse.
Pulse until everything is mixed together.
Pour the batter into the pound cake tin. Bake in the oven at 170°C for about 30 minutes.
Once it has finished baking, allow it to cool in the pan. The edges will not be completely set after baking, but will set when it cools, so please don't worry.
Once it has cooled, place it in the fridge to chill.
Once it has chilled in the fridge, cut it into slices. You can also store this in the fridge. It's not too sweet, so you could also drizzle over some brown sugar molasses and sprinkle on some kinako soybean flour.
Story Behind this Recipe
I had purchased some sweet, delicious kabocha squash, so I tried this out. This is a snack for diets that stay away from oil. I paired together tofu and kabocha squash, which I love.
The kabocha squash is easiest to peel if you peel it right after it's microwaved. If you prepare 350 g of kabocha squash, microwave it and peel it, you'll be left with 300 g. Please adjust the microwave time accordingly. Also adjust the oven temperature and baking time if necessary.