Recipe of Speedy Halloween Wagashi - Kabocha Squash Mochi

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a special dish, halloween wagashi - kabocha squash mochi. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Halloween Wagashi - Kabocha Squash Mochi is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look fantastic. Halloween Wagashi - Kabocha Squash Mochi is something which I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few ingredients. You can have halloween wagashi - kabocha squash mochi using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Halloween Wagashi - Kabocha Squash Mochi:

1. Prepare 20 grams A. Kabocha squash
2. Take 30 grams A. Shiratamako
3. Prepare 12 grams A. Sugar
4. Prepare 50 grams A. Water
5. Take 75 grams Koshi-an
6. Take 1 for dusting Katakuriko
7. Prepare 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!

So that is going to wrap this up for this special food halloween wagashi - kabocha squash mochi recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!