Halloween Wagashi - Kabocha Squash Mochi

• 20 grams A. Kabocha squash
• 30 grams A. Shiratamako
• 12 grams A. Sugar
• 50 grams A. Water
• 75 grams Koshi-an
• 1 for dusting Katakuriko
• 5 Pumpkin seeds, pine nuts, etc. (for the stem)

1. Prep the kabocha squash by peeling, microwaving until tender, then mash.
2. Divide the koshi-an into 5 portions.
3. Put the A. ingredients in a heatproof bowl, and mix together well with a whisk.
4. Cover with plastic wrap and microwave (about 1 minute 40 seconds at 700 W).
5. Knead with a spatula until the dough is smooth.
6. 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).
7. Flatten each portion into a circle, and wrap around the balls of koshi-an.
8. Press the back of a knife onto the surface to make the kabocha squash pattern.
9. When the dumplings are formed, brush off any excess katakuriko on the surface with a brush.
10. This improves their appearance.
11. Decorate the tops with a pumpkin seed or similar to finish.
12. I didn't have any pumpkin seeds, so I used pine nuts.
13. Soft and tender yellow gyuuhi wrapped around not-too-sweet, homemade koshi-an.
14. You can see the yellow color of the kabocha squash inside too, and it looks pretty.
15. I put some kabocha squash paste into the koshi-an too.
16. It looks beautiful and tastes great too.
17. Give it a try!

a, shiratamako, sugar, water, pumpkin seeds

Taken from cookpad.com/us/recipes/168587-halloween-wagashi-kabocha-squash-mochi (may not work)