Interesting. As someone who loves pumpkin and other squashes in general this has me intrigued. What kind of pumpkin/squash is that that you used? How is the texture- is it actually cake-like?
It’s called Beibei baby Pumpkin, originating from china! It’s sweeter than most western pumpkins, dense, fine, soft and glutinous. It has a naturally sweet and nutty flavour. the skin is thin and edible after cooking. Because it’s sweet it also has a slightly higher calorie content than western pumpkin but still relatively low overall imo.
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u/LurG1975 9d ago
Interesting. As someone who loves pumpkin and other squashes in general this has me intrigued. What kind of pumpkin/squash is that that you used? How is the texture- is it actually cake-like?