Microwave the kabocha squash to soften. Add the sugar and mash.
Add the vegetable oil and mix, then add milk and mix. If the kabocha squash has a high water content, reduce the amount of milk.
Sift in flour and baking powder, and mix. Add vanilla oil.
Put cupcake liners (about 7 cm in diameter) in ramekins and pour in small amounts of the mixture to each. Put two teaspoons of the koshi-an on top. Cover with the remaining mixture. Top with the kabocha squash seeds.
Steam for 10 minutes over high heat.
Story Behind this Recipe
I wanted to eat kabocha squash manju, but they're complicated to make, so I made this bread instead.
Wrap the steamer lid with cloth. If you reduce the proportion of the dough and fill with lots of anko, the bread will resemble manju. If the kabocha squash is watery, the surface of the bread will not crack, but it won't make a difference in the taste.