Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, halloween wagashi - kabocha squash mochi. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

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)

Halloween Wagashi - Kabocha Squash Mochi is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Halloween Wagashi - Kabocha Squash Mochi is something which I’ve loved my whole life. They are nice and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can have halloween wagashi - kabocha squash mochi using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Halloween Wagashi - Kabocha Squash Mochi:

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

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! Glutinous rice (Oryza sativa var. glutinosa or Oryza. Roasted kabocha squash & chickpea curry with basmati rice 🍚.

Steps to make Halloween Wagashi - Kabocha Squash Mochi:

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!

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. 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. Download Kabocha squash stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices.

So that is going to wrap it up with this exceptional food halloween wagashi - kabocha squash mochi recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!