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1
Prep the kabocha squash by peeling, microwaving until tender, then mash.
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2
Divide the koshi-an into 5 portions.
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3
Put the A. ingredients in a heatproof bowl, and mix together well with a whisk.
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4
Cover with plastic wrap and microwave (about 1 minute 40 seconds at 700 W).
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5
Knead with a spatula until the dough is smooth.
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6
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).
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7
Flatten each portion into a circle, and wrap around the balls of koshi-an.
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8
Press the back of a knife onto the surface to make the kabocha squash pattern.
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9
When the dumplings are formed, brush off any excess katakuriko on the surface with a brush.
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10
This improves their appearance.
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11
Decorate the tops with a pumpkin seed or similar to finish.
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12
I didn't have any pumpkin seeds, so I used pine nuts.
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13
Soft and tender yellow gyuuhi wrapped around not-too-sweet, homemade koshi-an.
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14
You can see the yellow color of the kabocha squash inside too, and it looks pretty.
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15
I put some kabocha squash paste into the koshi-an too.
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16
It looks beautiful and tastes great too.
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17
Give it a try!
