Steamed Kabocha Buns for Toddlers
Steamed Kabocha Buns for Toddlers

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, steamed kabocha buns for toddlers. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Great recipe for Steamed Kabocha Buns for Toddlers. This is a variation of my steamed banana buns. Since the steaming time varies depending on the size of the muffin cups and/or how much you fill them, check on them after ten minutes and adjust the time accordingly.

Steamed Kabocha Buns for Toddlers is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Steamed Kabocha Buns for Toddlers is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook steamed kabocha buns for toddlers using 4 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Steamed Kabocha Buns for Toddlers:
  1. Make ready 1 bag Pancake mix
  2. Prepare 150 ml Milk or formula milk
  3. Take 1 Egg
  4. Prepare 1 Kabocha squash

I had little bit of kabocha left in the fridge. Kabocha is good to be used for dessert because of its natural sweetness so I wanted to make something sweet with it. How to Cook Kabocha Squash How to Roast Kabocha Squash. Line a baking sheet with foil and cut the squash in half lengthwise.

Instructions to make Steamed Kabocha Buns for Toddlers:
  1. Remove the skin and seeds from the kabocha, and cut into bite-sized pieces.
  2. Place the kabocha in a heat-resistant container, wrap in plastic wrap, then microwave for about 5 minutes. Leave in the microwave to steam in residual heat, then mash with a fork.
  3. The microwave time is an approximate for about 1/3 of a kabocha squash. Adjust according to the amount of kabocha you use.
  4. I mashed the kabocha squash and mixed it in with the other ingredients in order to color the buns, but you can also chop the kabocha into 5- 8 mm cubes and toss into the batter.
  5. Prepare the steamer.
  6. Beat an egg in a bowl, add the milk, and mix.
  7. Add the Step 6 batter to the bowl, add the steamed kabocha and mix well.
  8. Fill the muffin cups 60 - 70% full with the batter.
  9. Once the steamer starts to steam, arrange the muffin cups in the steamer, steam for 10 to 15 minutes, then they're done when a skewer inserted in the middle of the buns comes out clean.
  10. For children who are still too young to have milk, substitute with baby formula.
  11. The proportion of batter (egg, milk, and pancake mix) to kabocha squash should be 1/4 of the batter per 25 g of kabocha.
  12. I also recommend dividing the batter into several portions before adding the kabocha, and substitute different ingredients, that way you can get a variety of buns from a single batch.

Scoop out the seeds and stringy insides and then cut each half into three wedges, making sure that each slice is uniform. Mash the still warm steamed squash into a coarse consistency, mix with the syrop and margarine, and blend. The result will be less smooth than frozen squash, but sweeter and with a taste similar to chestnuts. Serve warm as a side dish with either spicy vegetarian foods, grilled or steamed fish, or grilled meats. So in hot summer days, place the dough in cooler places.

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