Abura-age Napoleon Cakes

• 6 Aburaage
• 250 ml Soy milk (or milk)
• 20 grams Frozen kabocha squash (peeled and strained)
• 30 grams Sugar (cane sugar)
• 20 grams Corn starch (or joshinko)
• 25 grams Margarine (or butter)
• 1 Vanilla essece
• 1 Powdered sugar, mint leaves, etc

1. Blanch the aburaage for 2-3 minutes and drain.
2. When the aburaage has cooled, squeeze and drain the water.
3. Make the custard cream.
4. Heat the ingredients except vanilla essence over medium heat and keep stirring.
5. Once it comes to a boil, turn the heat down to low and mix for 2 more minutes.
6. Add vanilla essence and mix.
7. Turn off the heat and let it cool.
8. Spread out the aburaage from Step 1, and cut each piece into thirds.
9. (You'll have 18 pieces in total but use 16)
10. Place on the edge of a large heatproof plate with space in the middle as shown in the photo.
11. Microwave for 5 minutes uncovered.
12. Once all the aburaage have cooked in the microwave, let them cool.
13. Stack the aburaage and the custard cream in alternating layers to make four layers.
14. Sprinkle with powdered sugar or cocoa powder, or top with mint leaves and they are done.
15. Cut the aburaage into 6 equal pieces in Step 4.
16. Halloween Napoleon cakes.

aburaage, milk, sugar, starch, margarine, vanilla essece, powdered sugar

Taken from cookpad.com/us/recipes/149656-abura-age-napoleon-cakes (may not work)