Fluffy Kabocha Squash Steamed Bread

Fluffy Kabocha Squash Steamed Bread

These are much easier to make than kabocha squash manju. The bread also stays fluffy the next day.

Ingredients: 10 ramekins (7 cm)

Cake flour
150 g
Kabocha squash (without skin)
150 g
Baking powder
1.5 teaspoon
75 g
Vegetable oil
3 tablespoons
Vanilla oil
a small amount
2 teaspoons x 10
Kabocha squash seeds
to your liking


1. Microwave the kabocha squash to soften. Add the sugar and mash.
2. 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.
3. Sift in flour and baking powder, and mix. Add vanilla oil.
4. 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.
5. 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.