Recipe: Yummy Halloween Wagashi – Kabocha Squash Mochi

Halloween Wagashi – Kabocha Squash Mochi.

You can have Halloween Wagashi – Kabocha Squash Mochi using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Halloween Wagashi – Kabocha Squash Mochi

1. It’s 20 grams of A. Kabocha squash.
2. It’s 30 grams of A. Shiratamako.
3. It’s 12 grams of A. Sugar.
4. Prepare 50 grams of A. Water.
5. It’s 75 grams of Koshi-an.
6. It’s 1 of for dusting Katakuriko.
7. It’s 5 of Pumpkin seeds, pine nuts, etc. (for the stem).

Halloween Wagashi – Kabocha Squash Mochi instructions

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!.