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Kabocha Squash Manju
Kabocha Squash Manju

Before you jump to Kabocha Squash Manju recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

A lot of us believe that comfort foods are not good for us and that we ought to avoid them. If your comfort food is candy or junk food this is true. Otherwise, comfort foods may be super nourishing and good for you. There are several foods that, when you consume them, may boost your mood. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

Green tea is actually excellent for your mood. You knew green tea had to be included in this article, right? Green tea has been found to be chock-full of an amino acid referred to as L-theanine. Studies have found that this amino acid basically stimulates brain waves. This helps sharpen your mental energy while simultaneously making the rest of your body more relaxed. You were already aware that green tea could help you feel healthier. Now you know that it helps you to elevate your moods too!

You can see, you don’t have to turn to junk food or foods that are bad for you just so to feel better! Go with these suggestions instead!

We hope you got insight from reading it, now let’s go back to kabocha squash manju recipe. To make kabocha squash manju you only need 7 ingredients and 10 steps. Here is how you achieve it.

The ingredients needed to cook Kabocha Squash Manju:
  1. Use 200 grams Kabocha squash
  2. Take 100 grams Cake flour
  3. Provide 1/2 tsp Baking powder
  4. You need 30 grams Caster sugar
  5. Provide 20 grams Butter
  6. Take 80 grams Anko
  7. Take 1 Poppy seeds (or sesame seeds)
Instructions to make Kabocha Squash Manju:
  1. Chop the kabocha into 2 cm cubes, put them in a heat-resistant dish, wrap in plastic, then microwave for about 5 minutes (at 500 to 600 W). Peel off the skin and mash while hot.
  2. Divide the anko into 8 portions, and roll into balls.
  3. While the kabocha is hot, add the butter and sugar and mix well.
  4. Sift in cake flour and baking powder, then mix until evenly incorporated.
  5. Cut two 25 cm long sheets of parchment paper, then cut each into fourths to prepare 8 square pieces of paper.
  6. Divide the kabocha mixture from Step 4 into 8 portions, roll into balls, flatten into 10-cm circles, then place in the center of the parchment paper. Place a ball of anko on top.
  7. Press in the sides of the parchment paper, then loosely bring the 4 corners together.
  8. Arrange the dumplings on a frying pan, cover with a lid, then steam on low heat for about 17 to 18 minutes.
  9. They're done! Test to see whether they are evenly puffy and firm to the touch (they should be moist, but not sticky).
  10. Remove the parchment paper, and transfer to a serving dish. Sprinkle with poppy seeds (or white sesame seeds).

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