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
- It’s 20 grams of A. Kabocha squash.
- It’s 30 grams of A. Shiratamako.
- It’s 12 grams of A. Sugar.
- Prepare 50 grams of A. Water.
- It’s 75 grams of Koshi-an.
- It’s 1 of for dusting Katakuriko.
- It’s 5 of Pumpkin seeds, pine nuts, etc. (for the stem).
Halloween Wagashi – Kabocha Squash Mochi instructions
- Prep the kabocha squash by peeling, microwaving until tender, then mash. Divide the koshi-an into 5 portions..
- 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)..
- Knead with a spatula until the dough is smooth..
- 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)..
- Flatten each portion into a circle, and wrap around the balls of koshi-an..
- Press the back of a knife onto the surface to make the kabocha squash pattern..
- When the dumplings are formed, brush off any excess katakuriko on the surface with a brush. This improves their appearance..
- Decorate the tops with a pumpkin seed or similar to finish. I didn't have any pumpkin seeds, so I used pine nuts..
- 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..
- I put some kabocha squash paste into the koshi-an too. It looks beautiful and tastes great too. Give it a try!.