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Halloween Wagashi - Kabocha Squash Mochi
Halloween Wagashi - Kabocha Squash Mochi

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We hope you got benefit from reading it, now let’s go back to halloween wagashi - kabocha squash mochi recipe. You can cook halloween wagashi - kabocha squash mochi using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to prepare Halloween Wagashi - Kabocha Squash Mochi:
  1. Provide 20 grams A. Kabocha squash
  2. Use 30 grams A. Shiratamako
  3. Take 12 grams A. Sugar
  4. Prepare 50 grams A. Water
  5. You need 75 grams Koshi-an
  6. Take 1 for dusting Katakuriko
  7. Use 5 Pumpkin seeds, pine nuts, etc. (for the stem)
Instructions 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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