Halloween Wagashi - Kabocha Squash Mochi. Check Out our Selection & Order Now. It will work with any type of sweet pumpkin/squash - butternut, acorn, kabocha, whatever you have at hand. Kashiwa mochi, made from rice flour, joshinko (high quality flour of non-glutinous rice), is enjoyed for the chewiness imparted by the rice and its lightly sweetened taste.

Pumpkin (ideally Kabocha variety, if you cannot find pumpkin, you can use butternut squash. Try not use the pumpkin for curving) Cinnamon. The types are numerous and are broken down into categories including jellies, sugar, rice cakes or baked. You can cook Halloween Wagashi - Kabocha Squash Mochi using 7 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Halloween Wagashi - Kabocha Squash Mochi

You need 20 grams of A. Kabocha squash.
It's 30 grams of A. Shiratamako.
Prepare 12 grams of A. Sugar.
You need 50 grams of A. Water.
You need 75 grams of Koshi-an.
It's 1 of for dusting Katakuriko.
It's 5 of Pumpkin seeds, pine nuts, etc. (for the stem).

While the ingredients may vary common versions include healthful foods such as adzuki beans, kidney beans, mochi rice, rice flour or sesame seeds. Kabocha is the most popular Pumpkin in Japan. They are sweet and are a drier texture than Butternut Squash. Perfect for baking and cooking and I love using them.

Halloween Wagashi - Kabocha Squash Mochi instructions

Prep the kabocha squash by peeling, microwaving until tender, then mash. Divide the koshi-an into 5 portions..
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)..
Knead with a spatula until the dough is smooth..
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)..
Flatten each portion into a circle, and wrap around the balls of koshi-an..
Press the back of a knife onto the surface to make the kabocha squash pattern..
When the dumplings are formed, brush off any excess katakuriko on the surface with a brush. This improves their appearance..
Decorate the tops with a pumpkin seed or similar to finish. I didn't have any pumpkin seeds, so I used pine nuts..
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..
I put some kabocha squash paste into the koshi-an too. It looks beautiful and tastes great too. Give it a try!.

Kabocha is getting popular in America, I can find them in Grocery Stores easily. Japanese people have started celebrating Halloween, but Halloween in Japan is more popular among adults. Kabocha is the most popular Pumpkin in Japan. They are sweet and are a drier texture than Butternut Squash. Perfect for baking and cooking and I love using them.