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Remove the skin and seeds from the kabocha squash and cut it into bite sized pieces.
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Put the pieces in a heat resistant bowl.
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Heat the kabocha squash in the microwave for about 5 minutes at 600w.
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4
After heating, it turns out best if left to rest in the microwave for a bit (without letting it cool).
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5
While the kabocha squash is still warm, mash it with a fork.
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6
Add in milk and sugar and continue to mash.
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7
Add the milk a little at a time and adjust the amount based on how juicy the kabocha squash was.
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Also feel free to adjust the amount of sugar based on your personal preferences.
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Once the kabocha squash pieces are completely mashed, flatten it all out to let it cool down.
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10
Prepare the anko (sweet red bean paste).
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Split your anko into two bowls, one with the anko to be put inside the sweets and one with the anko to be used as a decoration on top.
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Note: I used koshi-an (smooth sweet red bean paste) in this recipe.
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13
Once the kabocha squash has cooled, divide it into 12 pieces.
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Flatten the kabocha squash pieces into a circle using your hand and place a ball of anko in the middle.
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15
Wrap the anko in the kabocha squash.
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Form into nice balls.
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Place each ball in a piece of saran wrap and twist the top.
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Open the saran wrap slowly and carefully.
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You should have nice lines on the ball like in my picture!
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Use your pinky to make a little indent in the top of each ball and place a small 5 mm ball of anko in the indent.
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Now you're all done!
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!
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Wrapping idea If you place the sweets in containers made for Japanese sweets they'll look like a real traditional sweet sold in stores!
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!
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Variations You can enjoy the kabocha squash flavor even more by leaving out the anko filling and they still are delicious.
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Plus it's healthy!
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Storage These can be saved in the freezer!
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Split them into small groups and place them in the freezer.
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You'll look like a great host with fresh Japanese sweets even when you have surprise guests!
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Defrosting methods In winter: Defrost at room temperature.
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In summer: Defrost in the refrigerator .
