I feel like I'm stuck in this weird phase in between two major themed baking holidays — Halloween and Christmas. Is it too late to still share pumpkin recipes? Are we still into fall baking while slowly listening to more Christmas music everyday? Or is it okay as long as I do it before December 1? I'm going to leave you with the recipe for these kabocha cheesecake cream puffs and you can take what you need.
Kabocha squash is one of my favourite things to eat, whether it's in a sweet or savoury preparation. I had a phase in my life where I would eat the squash everyday and part of almost every meal — it was a wild time. I don't eat it nearly as much now but still really enjoy a kabocha filled chewy rice cake from one of my go-to bakeries in Chinatown, in the form a pumpkin croquette at Japanese restaurants, and my mom's kabocha cream soup whenever I go home for dinner. I also love using kabocha in a few of my recipes including kabocha salted egg yolk mooncakes during Mid-Autumn Festival, taro coconut sago dessert soup (I add cubes of kabocha!), as well as subbing kabocha for yam in these dessert cups with grassy jelly. If you have a recipe you love making that features kabocha squash, please share it with me! In the meantime, I hope you love these pumpkin-shaped kabocha cheesecake cream puffs.
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