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Hokkaido Kabocha cake
Prep Time:
15 MInutes
Cook Time:
15 Minutes
Serves:
3 Servings
Level:
Beginner
About the Recipe
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Ingredients
300g Kabocha pumpkin
4 Tbs of potato starch
Pinch of salt
1 tsp of olive oil
Preparation
Step 1
Cut up your kabocha pumpkin to smaller pieces and steam (you can boil too but steaming would be sweeter).
Step 2
While it is hot, mash and mix well with potato starch and salt.
It’s plant based and gluten free, Enjoy!
Step 3
Shape into small balls and flatten them and pan fry till both sides are golden brown. (Thinner cakes will be more chewy).
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