[Farmhouse Recipe] Kabocha Mochi

1. 1

   Remove the seeds and pith of the kabocha squash and peel.

2. 2

   Cut into 2 cm wedges.

3. 3

   You can microwave for around 2 minutes to make it easy to peel.

4. 4

   Put the kabocha in a pot with enough water to cover and boil.

5. 5

   Drain and mash using a masher.

6. 6

   While it's still hot, add the katakuriko and salt and mix.

7. 7

   It should look like this after mixing it well, like a yellow clay.

8. 8

   Divide the mixture from Step 4 into 4 equal parts.

9. 9

   Add [A] or [B] ingredients and roll into balls.

10. 10

    I formed the cheese filling into balls and the cinnamon sugar into ovals.

11. 11

    Add butter to a frying pan.

12. 12

    Cook over medium heat for 3 minutes and flip.

13. 13

    Cover the pan with the lid and cook for 2 minutes more.

14. 14

    Done.

15. 15

    They're cooked until golden brown.

16. 16

    For the cinnamon sugar, the ratio is 2 parts sugar to 1 part cinnamon.

17. 17

    I used 1 teaspoon of cinnamon sugar for each mochi.

* Per serving · 4 servings · Values may vary.

No additional tips available.