This is an exciting food find for me- kabocha in powdered form!? My immediate thought was that it could be a healthy flour substitute in all kinds of baked goods!
I have only had this powder for a short period of time, so I’m still experimenting, but what I have learned so far is:
1. It is very absorptive. It soaks up alot of moisture! Making it great for puddings, egg white recipes and moist cakes.
2. It clumps easily. Definitely use a sieve before adding to your recipe. Those clumps don’t break up that easily!!
