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Easy, Freezable Kabocha Squash Japanese Sweets Recipe

Easy, Freezable Kabocha Squash Japanese Sweets Recipe
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Serving : 12
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Prepare the ingredients before making Easy, Freezable Kabocha Squash Japanese Sweets in your home. Then, follow these steps below to serve Easy, Freezable Kabocha Squash Japanese Sweets for your family or friends.

Ingredients: Easy, Freezable Kabocha Squash Japanese Sweets

  • 250 grams Kabocha squash
  • 100 grams Anko (sweet red bean paste, bought from the store)
  • 3 tbsp Milk
  • 1 full 1 tablespoon Light brown sugar (or white sugar)

How to Make Easy, Freezable Kabocha Squash Japanese Sweets

If you have prepared the ingredients needed, now time to start cooking. There are 17 steps you must follow to make Easy, Freezable Kabocha Squash Japanese Sweets in your home by yourself.

    Step 1
  • Remove the skin and seeds from the kabocha squash and cut it into bite sized pieces. Put the pieces in a heat resistant bowl.
  • Step 2
  • Heat the kabocha squash in the microwave for about 5 minutes at 600w. After heating, it turns out best if left to rest in the microwave for a bit (without letting it cool).
  • Step 3
  • While the kabocha squash is still warm, mash it with a fork. Add in milk and sugar and continue to mash.
  • Step 4
  • Add the milk a little at a time and adjust the amount based on how juicy the kabocha squash was. Also feel free to adjust the amount of sugar based on your personal preferences.
  • Step 5
  • Once the kabocha squash pieces are completely mashed, flatten it all out to let it cool down.
  • Step 6
  • Prepare the anko (sweet red bean paste). Split your anko into two bowls, one with the anko to be put inside the sweets and one with the anko to be used as a decoration on top. Note: I used koshi-an (smooth sweet red bean paste) in this recipe.
  • Step 7
  • Once the kabocha squash has cooled, divide it into 12 pieces.
  • Step 8
  • Flatten the kabocha squash pieces into a circle using your hand and place a ball of anko in the middle. Wrap the anko in the kabocha squash.
  • Step 9
  • Form into nice balls.
  • Step 10
  • Place each ball in a piece of saran wrap and twist the top.
  • Step 11
  • Open the saran wrap slowly and carefully. You should have nice lines on the ball like in my picture!
  • Step 12
  • Use your pinky to make a little indent in the top of each ball and place a small 5 mm ball of anko in the indent.
  • Step 13
  • Now you're all done!!
  • Step 14
  • Wrapping idea If you place the sweets in containers made for Japanese sweets they'll look like a real traditional sweet sold in stores!!
  • Step 15
  • Variations You can enjoy the kabocha squash flavor even more by leaving out the anko filling and they still are delicious. Plus it's healthy!
  • Step 16
  • Storage These can be saved in the freezer! Split them into small groups and place them in the freezer. You'll look like a great host with fresh Japanese sweets even when you have surprise guests!
  • Step 17
  • Defrosting methods In winter: Defrost at room temperature. In summer: Defrost in the refrigerator .
Easy, Freezable Kabocha Squash Japanese Sweets Reviews

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