Recipe: Yummy Halloween Wagashi - Kabocha Squash Mochi

Recipe: Yummy 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 have Halloween Wagashi - Kabocha Squash Mochi using 7 ingredients and 10 steps. Here is how you cook that.

Ingredients of Halloween Wagashi - Kabocha Squash Mochi

1. Prepare 20 grams of A. Kabocha squash.

2. It’s 30 grams of A. Shiratamako.

3. It’s 12 grams of A. Sugar.

4. It’s 50 grams of A. Water.

5. You need 75 grams of Koshi-an.

6. It’s 1 of for dusting Katakuriko.

7. Prepare 5 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.