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Springy Steamed Kabocha Squash Buns
Springy Steamed Kabocha Squash Buns

Before you jump to Springy Steamed Kabocha Squash Buns recipe, you may want to read this short interesting healthy tips about Discover How to Improve Your Mood with Food.

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Cold water fish are wonderful for eating if you want to beat back depression. Cold water fish like tuna, trout and wild salmon are rich in DHA and omega-3 fats. These are two things that raise the quality and the function of your brain’s gray matter. It’s true: chomping on a tuna fish sandwich can basically help you fight back depression.

So you see, you don’t need junk food or foods that are not good for you so you can feel better! Go with these tips instead!

We hope you got benefit from reading it, now let’s go back to springy steamed kabocha squash buns recipe. You can cook springy steamed kabocha squash buns using 7 ingredients and 7 steps. Here is how you do that.

The ingredients needed to prepare Springy Steamed Kabocha Squash Buns:
  1. Provide 100 grams, steamed Kabocha squash
  2. Provide 100 grams Cake flour
  3. You need 1 tsp Baking powder
  4. Use 50 grams Sugar
  5. Take 30 ml Water
  6. Prepare 1 as much (as needed) Sweet red bean paste
  7. You need 1 as much (as needed) Flour or katakuriko
Instructions to make Springy Steamed Kabocha Squash Buns:
  1. If making the version filled with bean paste, roll the paste into balls for later.
  2. Mix the steamed kabocha (with or without skin) together with the dry ingredients, adding water until it doesn't look powdery anymore. When making the ogre manju style, steam the rind for longer.
  3. Do not over-knead the mixture or it will not rise well.
  4. Dust your hands with flour or katakuriko as you shape the dough into balls. For the bean paste version, wrap the dough around the bean paste balls. For the ogre manju style, mix in the extra chopped kabocha rind and then shape into balls.
  5. Steam in a steamer for 10 minutes. This time, I steamed them with a wet cloth underneath. You can either cover all of them with paper towels or wrap them individually.
  6. Once they're steamed, if you intend to serve them on super-thin strips of wood (a traditional way of presenting food), be sure to wet the wood first or they'll stick.
  7. I make these sweet bean paste-filled steam buns every year for the PTA café at my daughter's school festival.

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