Easiest Way to Prepare Award-winning Kabocha Squash & Milk Daifuku

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, kabocha squash & milk daifuku. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash & Milk Daifuku is one of the most popular of recent trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Kabocha Squash & Milk Daifuku is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few ingredients. You can have kabocha squash & milk daifuku using 7 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Kabocha Squash & Milk Daifuku:

1. Get 100 grams Kabocha squash
2. Make ready 1 tbsp ◆Sugar
3. Make ready 1 tsp ◆Milk
4. Prepare 2 pieces Pre-cut mochi cakes
5. Take 50 ml ☆Milk
6. Prepare 1 tbsp ☆Sugar
7. Prepare 1 Katakuriko

Instructions to make Kabocha Squash & Milk Daifuku:

1. Remove the seeds from the kabocha squash, cut into 2 cm pieces, and peel.
2. Wrap the kabocha squash in moistened paper towels and put in a heat-proof dish. Cover with plastic wrap and microwave for 2-2.5 minutes at 500 W.
3. The kabocha is cooked enough when you can easily pierce it with a bamboo skewer. With a fresh paper towel, remove excess moisture from the kabocha squash and from the bowl. Mash the kabocha squash while it's still hot.
4. Add the ◆sugar and mix. If the kabocha squash seems dry, add the ◆ milk and mix well. Divide into 4 equal portions and shape into balls.
5. Place the mochi rice cakes into a heat-proof bowl and add the ☆ingredients. Cover with plastic wrap and heat for 3 minutes in the microwave (for a 500 W microwave).
6. Remove from the microwave and mix well with a spatula. At first, there may be a lot of liquid, but as you continue mixing, the mochi will gradually become smooth.
7. When the mochi is smooth and starts to come together, roll into a ball and place it on a tray sprinkled with katakuriko. Dust your hands with katakuriko and divide the mochi into 4 equal portions.
8. Stretch out one portion of mochi on the palm of your hand. Place the kabocha squash paste on top and wrap with the mochi. With the seam side down, place the daifuku on a plate. Make the remaining 3 daifuku the same way.
9. Serve with tea and enjoy. There's lots of golden kabocha squash paste inside the daifuku… it looks just like a soft-boiled egg!

So that’s going to wrap it up for this special food kabocha squash & milk daifuku recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at 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!