I am trying to catch up on my postings :p These Kabocha Squash (Japanese Pumpkin) steamed cake were made yesterday.
Was focusing more on cooking for the past weeks / months, and neglected my oven. I did not feel like lots of work in the kitchen but wanted to eat some cakes. Saw this simple recipe on Cookpad and steamed these cakes. I topped the mushipan with black sesame seeds. I was inspired to use pumpkin as my mom was into pumpkin lately - making Chinese pumpkin desserts. Pumpkin actually has quite a few health benefits.
I steamed the pumpkin and mashed it with a fork. This cake is soft and fluffy. Personally, I prefer the Chocolate Pumpkin cake I made today :D