Kabocha cake, pumpkin cake

Preparation

1.First, prepare the pumpkin. Cut it into small cubes, place it in a large bowl, cover with plastic wrap, and microwave. Once your pumpkin is cooked, mash it with a fork and let it cool.

2.In a large bowl, mix the sugar and eggs.

3.Add the oil, mikan juice, pumpkin puree, Komeko rice flour, yeast, and spices. Mix again.

4.Pour the mixture into a buttered round mold (or one with baking paper) and bake for around 40 minutes at 180°C, checking the cooking after 30 minutes.

5.For the frosting, combine the softened butter and Philadelphia cream cheese. Add the icing sugar and Mikan juice.

Enjoy your meal! It's ready!