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1
Cut peeled kabocha into approximate sizes, and boil until you can pierce it through with a toothpick.
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2
You will use the skins for decoration when making the Kabocha faces, so boil a little of the skin together with the pumpkin.
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3
After boiling, mash up all of the Kabocha except for the skin.
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4
Set aside 50g of the mashed kabocha.
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5
This is to knead into the dough.
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6
In a bowl, mix the pancake mix and kabocha (50g) with salt until the color has become uniform.
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7
After mixing it to a crumbly mixture, add the milk.
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8
Once it has lost its stickiness and become smooth, wrap in plastic wrap, and let sit in the fridge for 30 minutes.
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9
Kabocha Paste: Add the remaining kabocha to a pot, add sugar and skim milk, heat over low heat, mix well, and let it cool.
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10
Take out the dough from the fridge, divide into 8 equal portions, spread out the dough, and wrap in the kabocha paste.
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11
After shaping, cut out eyes, noses, and mouths from the kabocha skin, and stick it on the dough.
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12
I added black sesame seeds on top of the others.
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13
Cut parchment paper big enough to set 1 manju on top of (8 sheets).
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14
After steam has risen, line them up in a steamer, and steam-cook over a medium heat for 10-12 minutes, and they are done.
