Easiest Way to Make Perfect Halloween Wagashi - Kabocha Squash Mochi

Easiest Way to Make Perfect Halloween Wagashi - Kabocha Squash Mochi Delicious, fresh and tasty.

Halloween Wagashi - Kabocha Squash Mochi. So for todays video I wanted to make another one of these transparent mochi squishies! I previously made a little prawn/shrimp and wanted to. Pumpkin Potage Recipe (Delicious Halloween Soup with Sweet Kabocha Squash)

Wagashi/Sakura Mochi Here is a simple way to make mochi.

Bear in mind that mochi can be eaten fresh as it is especially with wagashi cakes and that For example, warabi mochi is a famous kinako-covered sweet.

I will introduce a recipe soon!

You can cook Halloween Wagashi - Kabocha Squash Mochi using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of Halloween Wagashi - Kabocha Squash Mochi

1. Prepare of A. Kabocha squash.

2. It’s of A. Shiratamako.

3. Prepare of A. Sugar.

4. Prepare of A. Water.

5. Prepare of Koshi-an.

6. It’s of for dusting Katakuriko.

7. It’s of Pumpkin seeds, pine nuts, etc. (for the stem).

Glutinous rice (Oryza sativa var. glutinosa or Oryza.

A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free!

I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses.

You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in.

Halloween Wagashi - Kabocha Squash Mochi step by step

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 didnt 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!.

Roasted kabocha squash & chickpea curry with basmati rice 🍚.

To make this I roasted one small kabocha squash in the oven (I de-seeded and chopped it using kabocha/buttercup squash, onion, lots of garlic, turmeric paste, paprika, garam masala, salt, olive oil and balck pepper + a can of full fat.

Feast on Japan's infamous mochi rice cake with these spectacular Sugimotoya treats!

Shaped like a cube, the bite-sized mochi pieces are made with kabocha, a type of Japanese winter squash.

These delicious traditional snacks come in a compact-sized pack.