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1
Remove the seeds from the kabocha squash, cut into 2 cm pieces, and peel.
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2
Wrap the kabocha squash in moistened paper towels and put in a heat-proof dish.
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3
Cover with plastic wrap and microwave for 2-2.5 minutes at 500 W.
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4
The kabocha is cooked enough when you can easily pierce it with a bamboo skewer.
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5
With a fresh paper towel, remove excess moisture from the kabocha squash and from the bowl.
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6
Mash the kabocha squash while it's still hot.
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7
Add the sugar and mix.
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8
If the kabocha squash seems dry, add the milk and mix well.
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9
Divide into 4 equal portions and shape into balls.
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10
Place the mochi rice cakes into a heat-proof bowl and add the ingredients.
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11
Cover with plastic wrap and heat for 3 minutes in the microwave (for a 500 W microwave).
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12
Remove from the microwave and mix well with a spatula.
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13
At first, there may be a lot of liquid, but as you continue mixing, the mochi will gradually become smooth.
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14
When the mochi is smooth and starts to come together, roll into a ball and place it on a tray sprinkled with katakuriko.
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15
Dust your hands with katakuriko and divide the mochi into 4 equal portions.
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16
Stretch out one portion of mochi on the palm of your hand.
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17
Place the kabocha squash paste on top and wrap with the mochi.
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18
With the seam side down, place the daifuku on a plate.
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19
Make the remaining 3 daifuku the same way.
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20
Serve with tea and enjoy.
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21
There's lots of golden kabocha squash paste inside the daifuku... it looks just like a soft-boiled egg!
