Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, halloween wagashi - kabocha squash mochi. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Halloween Wagashi - Kabocha Squash Mochi Recipe by cookpad.japan. Great recipe for Halloween Wagashi - Kabocha Squash Mochi. I was looking at the mound of kabocha squash we had in our house, and wanted to make something creative with them. So for todays video I wanted to make another one of these transparent mochi squishies!
Halloween Wagashi - Kabocha Squash Mochi is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Halloween Wagashi - Kabocha Squash Mochi is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook halloween wagashi - kabocha squash mochi using 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Halloween Wagashi - Kabocha Squash Mochi:
- Make ready 20 grams A. Kabocha squash
- Make ready 30 grams A. Shiratamako
- Get 12 grams A. Sugar
- Prepare 50 grams A. Water
- Make ready 75 grams Koshi-an
- Take 1 for dusting Katakuriko
- Take 5 Pumpkin seeds, pine nuts, etc. (for the stem)
I just started getting to know winter squashes, and kabocha has become my favorite. It's fairly small, nicely sweet, and the skin is so thin that you don't need to Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again. Spread the slices in a singler layer on the baking.
Steps to make Halloween Wagashi - Kabocha Squash Mochi:
- Prep the kabocha squash by peeling, microwaving until tender, then mash. Divide the koshi-an into 5 portions.
- 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).
- Knead with a spatula until the dough is smooth.
- 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).
- Flatten each portion into a circle, and wrap around the balls of koshi-an.
- Press the back of a knife onto the surface to make the kabocha squash pattern.
- When the dumplings are formed, brush off any excess katakuriko on the surface with a brush. This improves their appearance.
- Decorate the tops with a pumpkin seed or similar to finish. I didn't have any pumpkin seeds, so I used pine nuts.
- 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.
- I put some kabocha squash paste into the koshi-an too. It looks beautiful and tastes great too. Give it a try!
Add the soy sauce and toss well again. Spread the slices in a singler layer on the baking. I'm excited to see some Kabocha squash; these are from germinated seeds planted in early August in my small raised bed garden. Ukoy na Kalabasa is a popular Filipino Shrimp and Kabocha Squash Fritters fried until golden brown and crispy. Beni Mochi, or 紅餅 in Japanese, means "Red Mochi".
So that is going to wrap it up for this exceptional food halloween wagashi - kabocha squash mochi recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
