Take the seeds out of the kabocha squash. Take about 5 slices off to use as decoration. Moisten the rest in water, cover with plastic wrap and microwave for about 6 minutes at 600 W.
If you have a whole kabocha squash: moisten it and wrap with plastic wrap. Microwave for about 3 minutes, then cut open and take out the seeds. Take off the decorative slices, and microwave the rest for about 3 minutes.
When the kabocha squash is tender, mash it up while still hot. Make it as smooth as you like. If you don't want any of the peel in, take it off before mashing.
When the mashed kabocha squash has cooled, add the eggs, milk or water or cream, and pancake mix in that order, mixing well between additions. Add a little sugar and flavorings if you'd like. Mix until there are no lumps.
Line the bottom of the rice cooker bowl with the reserved slices of kabocha squash as shown (The slices are optional. You can cut them into different shapes, of course.)
Add the batter, put the bowl in the rice cooker and switch it on using the normal cooking setting. (If your cooker has a cake setting, use that.)
Poke the middle with a chopstick. If it comes out clean, the cake is done. (If it's still uncooked in the middle, switch the rice cooker on again to cook it some more.)
Invert the cake onto a plate. Cut into portions. I recommend eating it while piping hot with vanilla ice cream.
Freeze any leftover cake. Wrap tightly with plastic wrap, and put into a bag. Take the air out of the bag and seal shut before putting in the freezer.
Defrost the frozen cake in the microwave until warm, and it will be delicious.
Story Behind this Recipe
I'm very interested in rice cooker recipes, so I uploaded a new one. Since a pancake mix is used, it's easy yet delicious. I recommend this easy cake even if you don't like kabocha squash much.
Microwave the kabocha squash with the cut side down. If your microwave oven has a turntable, place the kabocha squash on the edge to avoid uneven cooking. You can adjust the calorie count by using milk, water, or cream. Add more liquid if the kabocha squash is starchy, and less if it's watery.