I’ve called these small buns cardaman as they have a fragrance of cardamom. And they are made on the model of butaman (Japanese for meat-filled Chinese steamed bun).
I’ve used buckwheat to give a season taste. And inside, kabocha pumpkin. What is wonderful is they are IN 5 MINUTES.
And they are delicious.
Recipe of kabocha cardaman
For 1 cup-size cardaman :
1 tbs of flour + 2 tbs of buckwheat flour
1/2 ts of cane sugar
1/3 ts of baking powder
1 pinch of salt
a small chunk of raw kabocha pumpkin
1 pod of cardamom
Top chrono :
00 00 : nuke the wet kabocha in a covered cup, for 2 minutes
00 20 : mix the powders, add in water as necessary
01 20 : pour 2/3 batter in mold
01 30 : open the cardamom pod, take out seeds, take the kabocha from microwave
02 10 : add bits of kabocha, seeds a pinch of salt
02 30 : cover with rest of batter, sesame seeds, put a wait kitchen paper/towel to cover
03 00 : and nuke at 600 watts for 90 seconds
03 10 : clean around
04 30 : take out of microwave, flip the mold to get the cardaman
05 00 : READY
Ready ! But let them cool before eating as the perfume of cardamom and buckwheat will be more present when it’s cold.
Inside the soft and sweet kabocha.
If you want to warm you up, serve with hot soba-cha (buckwheat “tea”).
Only a food blogger would let the bits in her cup… It’s to show you it’s a brew of crushed roast bits of buckwheat kernels.
Serve this way ! And enjoy…
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