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We hope you got benefit from reading it, now let’s go back to unadorned kabocha squash and adzuki red bean cake recipe. You can have unadorned kabocha squash and adzuki red bean cake using 7 ingredients and 8 steps. Here is how you do that.

The ingredients needed to prepare Unadorned Kabocha Squash and Adzuki Red Bean Cake:

1. Provide 200 grams Pancake mixfor a homemade version or use store-bought)
2. Prepare 250 grams Kabocha squash
3. Provide 70 grams ★ Raw cane sugar
4. Prepare 80 ml ★ Your choice of vegetable oil
5. Get 1 ★ Egg
6. Take 2 to 3 tablespoons Soy milk
7. Use 1 can Cooked sweet adzuki bean paste

Instructions to make Unadorned Kabocha Squash and Adzuki Red Bean Cake:

1. Microwave the kabocha, then strain to purée or mash until smooth. Add the ★ ingredients to the kabocha and mix well.
2. Add the pancake mix, stir until well incorporated, then add the milk and stir until the batter becomes thick. Adjust the amount of milk depending on the water content of the kabocha.
3. Scoop 3 tablespoons of adzuki bean paste from the can, and add 3 tablespoons of the batter to the can to blend. Set the 3 tablespoons aside for later use.
4. Since I wanted to make this recipe using one bowl, I substituted 1/3 of the amount of adzuki with the batter, which gave it an even more marbled appearance.
5. Pour 1/2 of the batter into the cake mold, divide the adzuki bean paste into 5 to 6 even dollops, then put them on top. Next, pour the rest of the kabocha squash batter on top.
6. Run the back of a teaspoon over the batter in wave-like motions to roughly create a marbleized pattern. If you mix the batter too much, it won't get the marbleized look, so don't go overboard.
7. Top the batter with 3 tablespoons of adzuki from Step 3, then bake for 40 to 50 minutes in an oven preheated to 170°C. Adjust the baking time according to your oven.
8. If you have a marbleized pattern of adzuki and kabocha when you cut it, it's a success! The crispy texture of adzuki topping gives this cake a lovely accent!

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