Springy Steamed Kabocha Squash Buns

• 100 grams, steamed Kabocha squash
• 100 grams Cake flour
• 1 tsp Baking powder
• 50 grams Sugar
• 30 ml Water
• 1 as much (as needed) Sweet red bean paste
• 1 as much (as needed) Flour or katakuriko

1. If making the version filled with bean paste, roll the paste into balls for later.
2. Mix the steamed kabocha (with or without skin) together with the dry ingredients, adding water until it doesn't look powdery anymore.
3. When making the ogre manju style, steam the rind for longer.
4. Do not over-knead the mixture or it will not rise well.
5. Dust your hands with flour or katakuriko as you shape the dough into balls.
6. For the bean paste version, wrap the dough around the bean paste balls.
7. For the ogre manju style, mix in the extra chopped kabocha rind and then shape into balls.
8. Steam in a steamer for 10 minutes.
9. This time, I steamed them with a wet cloth underneath.
10. You can either cover all of them with paper towels or wrap them individually.
11. Once they're steamed, if you intend to serve them on super-thin strips of wood (a traditional way of presenting food), be sure to wet the wood first or they'll stick.
12. I make these sweet bean paste-filled steam buns every year for the PTA cafe at my daughter's school festival.

squash, flour, baking powder, sugar, water, much, much

Taken from cookpad.com/us/recipes/168071-springy-steamed-kabocha-squash-buns (may not work)