Unadorned Kabocha Squash and Adzuki Red Bean Cake

Ingredients

• 200 grams Pancake mixfor a homemade version or use store-bought)
• 250 grams Kabocha squash
• 70 grams Raw cane sugar
• 80 ml Your choice of vegetable oil
• 1 Egg
• 2 to 3 tablespoons Soy milk
• 1 can Cooked sweet adzuki bean paste

Instructions

1. Microwave the kabocha, then strain to puree or mash until smooth.
2. Add the ingredients to the kabocha and mix well.
3. Add the pancake mix, stir until well incorporated, then add the milk and stir until the batter becomes thick.
4. Adjust the amount of milk depending on the water content of the kabocha.
5. Scoop 3 tablespoons of adzuki bean paste from the can, and add 3 tablespoons of the batter to the can to blend.
6. Set the 3 tablespoons aside for later use.
7. 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.
8. 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.
9. Next, pour the rest of the kabocha squash batter on top.
10. Run the back of a teaspoon over the batter in wave-like motions to roughly create a marbleized pattern.
11. If you mix the batter too much, it won't get the marbleized look, so don't go overboard.
12. Top the batter with 3 tablespoons of adzuki from Step 3, then bake for 40 to 50 minutes in an oven preheated to 170C.
13. Adjust the baking time according to your oven.
14. If you have a marbleized pattern of adzuki and kabocha when you cut it, it's a success!
15. The crispy texture of adzuki topping gives this cake a lovely accent!