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Halloween Wagashi - Kabocha Squash Mochi Recipe

Halloween Wagashi - Kabocha Squash Mochi Recipe
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Serving : 5
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Prepare the ingredients before making Halloween Wagashi - Kabocha Squash Mochi in your home. Then, follow these steps below to serve Halloween Wagashi - Kabocha Squash Mochi for your family or friends.

Ingredients: Halloween Wagashi - Kabocha Squash Mochi

  • 20 grams A. Kabocha squash
  • 30 grams A. Shiratamako
  • 12 grams A. Sugar
  • 50 grams A. Water
  • 75 grams Koshi-an
  • 1 for dusting Katakuriko
  • 5 Pumpkin seeds, pine nuts, etc. (for the stem)

How to Make Halloween Wagashi - Kabocha Squash Mochi

If you have prepared the ingredients needed, now time to start cooking. There are 10 steps you must follow to make Halloween Wagashi - Kabocha Squash Mochi in your home by yourself.

    Step 1
  • Prep the kabocha squash by peeling, microwaving until tender, then mash. Divide the koshi-an into 5 portions.
  • Step 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).
  • Step 3
  • Knead with a spatula until the dough is smooth.
  • Step 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).
  • Step 5
  • Flatten each portion into a circle, and wrap around the balls of koshi-an.
  • Step 6
  • Press the back of a knife onto the surface to make the kabocha squash pattern.
  • Step 7
  • When the dumplings are formed, brush off any excess katakuriko on the surface with a brush. This improves their appearance.
  • Step 8
  • Decorate the tops with a pumpkin seed or similar to finish. I didn't have any pumpkin seeds, so I used pine nuts.
  • Step 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.
  • Step 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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