Recipe: Perfect Japanese cotton sponge with bottle gourd pudding

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Japanese cotton sponge with bottle gourd pudding

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We hope you got insight from reading it, now let’s go back to japanese cotton sponge with bottle gourd pudding recipe. To make japanese cotton sponge with bottle gourd pudding you only need 14 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to cook Japanese cotton sponge with bottle gourd pudding:

  1. Provide as per taste of Salt.
  2. Take 80 gms of butter.
  3. Get 110 grams of milk.
  4. Take 7 of eggs.
  5. Use as required of Powdered sugar.
  6. Prepare Few of pieces Bottle gourd.
  7. Take 4 tbsp of ghee.
  8. Get Few of Roasted cashew nuts.
  9. Use few of drops food green colour.
  10. You need 90 grams of maida.
  11. Provide 1.5 tsp of cornflour powder.
  12. You need as required of Flavoured green glaze.
  13. You need as required of White chocolate strips.
  14. You need Few of choco chips.

Instructions to make Japanese cotton sponge with bottle gourd pudding:

  1. Combine butter and evaporated milk, heat up over medium-low heat until butter has melted then add maida and mix until combined..
  2. Combine 1 egg and 6 egg yolks, add to batter gradually, mix until smooth..
  3. In a clean mixing bowl, whisk egg whites on low speed until foamy. Add in salt and whisk until small bubbles are formed. Add in powdered sugar gradually, whisk on low speed until softened..
  4. Add mixture to egg yolk batter in 3 batches, mix gently with hand whisk. Fold gently until well mixed with spatula..
  5. Pour the batter into lined baking pan, tap a few times to break large bubbles..
  6. Bake at 150°C/300°F for 1 hour 50 minutes, until fully cooked..
  7. Boil bottle gourd pieces in a pressure cooker with 3 whistles and blend them in a mixer, Now Heat in a pan and add powdered sugar and cook for 3-4 mins..
  8. Now add cornflour paste into pan and add 4 tbsp ghee, food green colour keep stirring and when corners of pan comes up add roasted cashew nuts and transfer into a greased tray and set for 30 minutes.
  9. To assemble dish, cut Japanese sponge into circular shaped and pour bottle gourd pudding in the middle and decorate it with some flavoured glaze, choco chips and white chocolate strips..

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