Halloween Wagashi - Kabocha Squash Mochi

1. 1

   Prep the kabocha squash by peeling, microwaving until tender, then mash.

2. 2

   Divide the koshi-an into 5 portions.

3. 3

   Put the A. ingredients in a heatproof bowl, and mix together well with a whisk.

4. 4

   Cover with plastic wrap and microwave (about 1 minute 40 seconds at 700 W).

5. 5

   Knead with a spatula until the dough is smooth.

6. 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).

7. 7

   Flatten each portion into a circle, and wrap around the balls of koshi-an.

8. 8

   Press the back of a knife onto the surface to make the kabocha squash pattern.

9. 9

   When the dumplings are formed, brush off any excess katakuriko on the surface with a brush.

10. 10

    This improves their appearance.

11. 11

    Decorate the tops with a pumpkin seed or similar to finish.

12. 12

    I didn't have any pumpkin seeds, so I used pine nuts.

13. 13

    Soft and tender yellow gyuuhi wrapped around not-too-sweet, homemade koshi-an.

14. 14

    You can see the yellow color of the kabocha squash inside too, and it looks pretty.

15. 15

    I put some kabocha squash paste into the koshi-an too.

16. 16

    It looks beautiful and tastes great too.

17. 17

    Give it a try!

* Per serving · 4 servings · Values may vary.