Now starting from the idea of wanting to utilize pumpkin at home, I thought of processing cookies from this one pumpkin. This cake is usually made from kabocha pumpkin which has a thicker orange skin. Because I don't have the pumpkin, I only have honey pumpkin as a result I want to process this cake. This cake is known as kabocha pumpkin cake so it initially made me hesitate to process it. But after seeing some of the ingredients prepared I thought it would be a good idea to prepare it.
Pumpkins do have similar flesh at first glance but the flavor is slightly different. The kabocha type pumpkin from this original recipe is hard to find in our area. Even if there is a very expensive price at the mall, I have seen it once. So utilizing the pumpkin at home to make something similar will definitely be faster and the taste won't be much different, right?.
Let's take a look at the recipe below, I'm sure you'll love this cake!
Ingredients Used
30 grams of butter
30 grams of powdered sugar
60 grams of flour
¼ teaspoon salt
2 grams cornstarch
Pumpkin seeds to taste
Making Procedure
Stir butter with powdered sugar until completely mixed evenly.
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Add the pumpkin that has been mashed into the dough, mix until evenly mixed.
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Add flour then stir again and knead until smooth.
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Round the dough then shape the dough into a pumpkin shape.
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Round the dough then shape the dough into a pumpkin shape. Then do it until it's finished, don't forget to top it with pumpkin seeds.
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Bake at 180 degrees Celsius over onion for about 30 minutes.
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Result
Yeayyy the pumpkin cake is ready to be served, look at this the cake is really very beautiful. The color is very bright yellow perfect must be without food coloring. Well these cookies have a very melting texture so that when split the inside can fall out. For maturity, you can adjust if you want perfect dryness, you can oven longer. Whereas I wanted a little soft inside so I didn't oven too long.
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The sweetness is just right, I like it best when I bite it like a pineapple tart but this is the vegan version without the pineapple too. I think if this pumpkin cake was filled with jam, it would also taste very good. Maybe I will try it next time when I have pumpkin.
About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will share some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!