How to Make Perfect Unadorned Kabocha Squash and Adzuki Red Bean Cake

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Before you jump to Unadorned Kabocha Squash and Adzuki Red Bean Cake recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

A lot of us think that comfort foods are not good for us and that we must avoid them. Sometimes, if the comfort food is candy or another junk food, this is very true. Otherwise, comfort foods may be really healthy and good for you. There are a number of foods that, when you eat them, can improve your mood. If you seem to be a little bit down and in need of an emotional pick me up, try some of these.

Eggs, believe it or not, can be actually great at fighting back depression. Just be sure that you don’t throw away the yolk. When you wish to cheer yourself up, the egg yolk is the most important part of the egg. Eggs, the egg yolks in particular, are high in B vitamins. These B vitamins are fantastic for helping to elevate your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that dictate your mood–work better. Eat an egg and feel a lot happier!

So you see, you don’t need junk food or foods that are bad for you to feel better! Try a few of these instead!

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

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

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

Steps 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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