Steps to Prepare Favorite Halloween Wagashi - Kabocha Squash Mochi

Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, halloween wagashi - kabocha squash mochi. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Halloween Wagashi - Kabocha Squash Mochi is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Halloween Wagashi - Kabocha Squash Mochi is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few ingredients. You can cook halloween wagashi - kabocha squash mochi using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Halloween Wagashi - Kabocha Squash Mochi:

1. Get 20 grams A. Kabocha squash
2. Make ready 30 grams A. Shiratamako
3. Prepare 12 grams A. Sugar
4. Prepare 50 grams A. Water
5. Make ready 75 grams Koshi-an
6. Take 1 for dusting Katakuriko
7. Make ready 5 Pumpkin seeds, pine nuts, etc. (for the stem)

Steps to make Halloween Wagashi - Kabocha Squash Mochi:

1. Prep the kabocha squash by peeling, microwaving until tender, then mash. Divide the koshi-an into 5 portions.
2. Put the A. ingredients in a heatproof bowl, and mix together well with a whisk. Cover with plastic wrap and microwave (about 1 minute 40 seconds at 700 W).
3. Knead with a spatula until the dough is smooth.
4. Lay the dough on a work space dusted with katakuriko and cut into fifths (the dough is quite sticky and difficult to work with, so dust your workspace with a lot of katakuriko).
5. Flatten each portion into a circle, and wrap around the balls of koshi-an.
6. Press the back of a knife onto the surface to make the kabocha squash pattern.
7. When the dumplings are formed, brush off any excess katakuriko on the surface with a brush. This improves their appearance.
8. Decorate the tops with a pumpkin seed or similar to finish. I didn't have any pumpkin seeds, so I used pine nuts.
9. Soft and tender yellow gyuuhi wrapped around not-too-sweet, homemade koshi-an. You can see the yellow color of the kabocha squash inside too, and it looks pretty.
10. I put some kabocha squash paste into the koshi-an too. It looks beautiful and tastes great too. Give it a try!

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