Recipe: Delicious Halloween Wagashi - Kabocha Squash Mochi

Halloween Wagashi - Kabocha Squash Mochi. So for todays video I wanted to make another one of these transparent mochi squishies! I previously made a little prawn/shrimp and wanted to. Here is a simple recipe for Halloween parties!

To make this I roasted one small kabocha squash in the oven (I de-seeded and chopped it using kabocha/buttercup squash, onion, lots of garlic, turmeric paste, paprika, garam masala, salt, olive oil and balck pepper + a can of full fat. A healthy Halloween Kabocha cheesecake that is entirely gluten-free and sugar-free! I really like using Japanese kabocha squash in recipes as it has a really great taste and texture and is very versatile in its uses. You can have 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. You need 30 grams of A. Shiratamako.
3. Prepare 12 grams of A. Sugar.
4. It's 50 grams of A. Water.
5. You need 75 grams of Koshi-an.
6. It's 1 of for dusting Katakuriko.
7. It's 5 of Pumpkin seeds, pine nuts, etc. (for the stem).

You can use it in sweets, instead of potatoes, in soups, in custards, in purees, in. Wagashi (和菓子, wa-gashi) are traditional Japanese confections that are often served with green tea, especially the types made of mochi, anko (azuki bean paste) and fruits. Wagashi are typically made from plant-based ingredients. From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile!

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 didn't 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!.

Soup is mandatory when kabocha squash is in season. This Kabocha Squash Soup requires just a few simple ingredients. It's rich, creamy yet so good for you. Wagashi are traditional Japanese sweets that are usually made from natural, plant-based ingredients such as grains and azuki beans. Wagashi is characterized by its design, so in spring, when cherry blossom is in full bloom, the producers make wagashi in cherry blossom shapes, using cherry petals.

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