12oz kabocha
2T all-purpose flour
1T cornstarch
2t caster sugar
1/4t salt
1/4t ground cinnamon
1 1/2T water
2 egg yolks beaten
1/2 nashi (Japanese pear) – optional to serve with
1/2 kaki (Japanese persimmon) – optional to serve with

Cut off the hard part of the kabocha from the top and bottom, then cut into 3-4 wedges. Scoop out the seeds and cut the kabocha into chunks. Steam the kabocha for 15 minutes over medium heat (it’s best done in a large bamboo steamer). Check if a chopstick can be pushed into the center of a chunk easily. Remove from heat and leave covered for 5 minutes. Remove the skin from the kabocha. Mash the flesh and push it through a sieve using a wooden spoon, or use a food processor. Transfer to a mixing bowl, add the rest of the cake ingredients and mix well. Roll out a makisu sushi mat as if making a sushi roll. Wet some muslin or a dishtowel slightly with water and lay it on the mat. Spread the kabocha mix evenly. Hold the nearest end and tightly roll up the mat to the other end. Close both outer ends by rolling up or folding the muslin over. Put the rolled kabocha in the mat back into the steamer for 5 minutes. Remove from heat and let it set for 5 minutes. Peel, trim, and slice the nashi and kaki, if using, very thinly lengthwise. Open the mat when the roll has cooled down. Cut the cake into 1 inch slices and serve cold on four small plates with the nashi and kaki.

I love these pumpkins a lot and all of the flavours in here work so well together!!

MMMMMM,…a lovely side dish!