How to Cook Tasty [Farmhouse Recipe] Kabocha Mochi

[Farmhouse Recipe] Kabocha Mochi. Learn how to make Kabocha Pumpkin Daifuku Mochi with the perfect soft and chewy mochi shell and sweet Kabocha paste filling. This recipe will show you how to make the classic daifuku with a fall twist using my favourite squash ever, Kabocha. Are you ready for this magic?

Roast Kabocha squash in the oven (see detailed instructions here). Remove the kabocha flesh and mash it up! From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! · This Kabocha Squash Recipe (Japanese pumpkin) with mushrooms and chicken makes a great pumpkin squash one-pan wonder for easy weeknight dinner! You can have [Farmhouse Recipe] Kabocha Mochi using 9 ingredients and 9 steps. Here is how you cook that.

Ingredients of [Farmhouse Recipe] Kabocha Mochi

1. You need 200 grams of Kabocha squash.
2. It's 4 tbsp of Katakuriko.
3. It's 1/2 tsp of Salt.
4. Prepare 1 tbsp of Butter (or margarine).
5. You need of [A].
6. Prepare 1 of use as much (to taste) Easy melting cheese.
7. It's of [B].
8. Prepare 1 of Cinnamon powder.
9. It's 1 of Granulated sugar.

From kabocha salad, creamy kabocha soup, kabocha stir fry to kabocha squash pie, this Japanese pumpkin is amazingly versatile! Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Try one of these amazing kabocha squash recipes and you'll be wondering where this veggie has been all your life. Borrowing the famous kabocha toast recipe served at a popular New York restaurant, this dish is approved by food critics everywhere—and how could it not be?

[Farmhouse Recipe] Kabocha Mochi step by step

1. Remove the seeds and pith of the kabocha squash and peel. Cut into 2 cm wedges. You can microwave for around 2 minutes to make it easy to peel..
2. Put the kabocha in a pot with enough water to cover and boil. Drain and mash using a masher..
3. While it's still hot, add the katakuriko and salt and mix..
4. It should look like this after mixing it well, like a yellow clay..
5. Divide the mixture from Step 4 into 4 equal parts. Add [A] or [B] ingredients and roll into balls..
6. I formed the cheese filling into balls and the cinnamon sugar into ovals..
7. Add butter to a frying pan. Cook over medium heat for 3 minutes and flip. Cover the pan with the lid and cook for 2 minutes more. Done..
8. They're cooked until golden brown..
9. For the cinnamon sugar, the ratio is 2 parts sugar to 1 part cinnamon. I used 1 teaspoon of cinnamon sugar for each mochi..

This warm winter kabocha squash soup recipe has a good kick of ginger, helping to stimulate digestion. Enjoy hassle-free cooking with the Yummly Meal Planner. Enter custom recipes and notes of your own. Monitor nutrition info to help meet your health goals. Easily add recipes from Yums to the Meal Planner.

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