Easiest Way to Winter At Home Halloween Wagashi - Kabocha Squash Mochi

Easiest Way to Winter At Home Halloween Wagashi - Kabocha Squash Mochi Delicious, fresh and tasty.

Halloween Wagashi - Kabocha Squash Mochi. Remove kabocha seeds, peel the skin, and cut into small pieces. You can have a first-hand experience with seasonal food by trying Japanese confectionary, wagashi, which, in the fall, come in shapes of an array of autumnal flowers or plants, or made with Japanese autumnal foods. From the end of September to the beginning of December, you can find wagashi in the shape of momiji, usagi, kaki, kuri and chrysanthemum (kiku: 菊).

These delicious traditional snacks come in a compact-sized pack.

Here is a simple Japanese Cake/Wagashi Recipe that can be adapted to all shapes by vegans and vegetarians!

Beni Mochi, or 紅餅 in Japanese, means "Red Mochi".

You can cook Halloween Wagashi - Kabocha Squash Mochi using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Halloween Wagashi - Kabocha Squash Mochi

1. You need 20 grams of A. Kabocha squash.

2. Prepare 30 grams of A. Shiratamako.

3. Prepare 12 grams of A. Sugar.

4. Prepare 50 grams of A. Water.

5. It’s 75 grams of Koshi-an.

6. It’s 1 of for dusting Katakuriko.

7. You need 5 of Pumpkin seeds, pine nuts, etc. (for the stem).

What is White Bean Paste (Shiroan)?

Shiroan (白餡 or 白あん) is the smooth and sweet white paste called an (餡) or anko (餡子) made from lima beans or butter beans, or in Japanese, Shiro Ingen Mame (白いんげん豆).

This is a Japanese style sweet and savory pumpkin recipe.

Kabocha has slightly sweet taste, and it is cooked in many different ways in Japanese cuisine.

Halloween Wagashi - Kabocha Squash Mochi step by step

1. Prep the kabocha squash by peeling, microwaving until tender, then mash. Divide the koshi-an into 5 portions..

2. Put the A. ingredients in a heatproof bowl, and mix together well with a whisk. Cover with plastic wrap and microwave (about 1 minute 40 seconds at 700 W)..

3. Knead with a spatula until the dough is smooth..

4. 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)..

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

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

7. When the dumplings are formed, brush off any excess katakuriko on the surface with a brush. This improves their appearance..

8. Decorate the tops with a pumpkin seed or similar to finish. I didnt have any pumpkin seeds, so I used pine nuts..

9. Soft and tender yellow gyuuhi wrapped around not-too-sweet, homemade koshi-an. You can see the yellow color of the kabocha squash inside too, and it looks pretty..

10. I put some kabocha squash paste into the koshi-an too. It looks beautiful and tastes great too. Give it a try!.

For example, tempura is a popular way to cook kabocha.

Cut kabocha into thin slices to make tempura.

Also, simmering is a common way.

Kabocha tend to keep its shape even if it's simmered.

This is a great side dish to accompany a Japanese meal.