Kabocha Squash Yokan

• 500 grams Kabocha squash
• 80 grams Sugar
• 5 grams Gelatin powder
• 1/5 tsp Salt
• 50 ml Water

1. Peel the squash skin and cut into pieces.
2. Boil for about 5 minutes.
3. Put the squash in a bowl.
4. Press with a folk and mash.
5. Heat water, sugar and salt in a pan.
6. When the sugar is dissolved, add gelatin powder and let it dissolve.
7. Add the gelatin from Step 3 into the squash.
8. Stir swiftly until thoroughly mixed.
9. Put the dough in a pound cake mold lined with cling film.
10. Tap the mold gently on the table to remove any air pockets.
11. Wrap with cling film.
12. When the yokan has cooled a bit, refrigerate until chilled and it's done.
13. When you take it out from the mold, the bottom will be shiny and smooth like this.

sugar, gelatin powder, salt, water

Taken from cookpad.com/us/recipes/153400-kabocha-squash-yokan (may not work)