- 6 oz. roasted kabocha (I prefer roasted to steamed, and I've doubled the quantity)
- 5 cloves, ground
- ½ tsp. grond ginger
- 2½ tbsp. cake flour (used here, but I've use whole wheat pastry or all-purpose flour as well)
- ⅓ c. rice flour (I've use mochiko in the past, Shimbo calls for joshinko, and here I used an all-purpose stone-ground variety)
- 4 eggs, separated (or 3 if you have extra large ones)
- 5 tbsp. sugar
- pinch of salt
- ⅓-½ c. each zante currants and walnuts tossed in a tablespoon of rice flour
Blend the kabocha, spices, and egg yolks (the spices are optional, but seem appropriate for Thanksgiving) in a medium bowl.
Beat the whites to soft peaks with the salt, adding the sugar a tablespoon at a time as you reach the soft peaks. Fold the whites, a third at a time, into the kabocha mixture. Sift the two flours together and then into this mixture, being careful not to deflate. Do the same with currants and walnuts.
Steam for 25-40 minutes (about 25 in a pot, longer if in a bamboo steamer), until a toothpick comes out clean.