Farmhouse Recipe Kabocha Mochi

• 200 grams Kabocha squash
• 4 tbsp Katakuriko
• 1/2 tsp Salt
• 1 tbsp Butter (or margarine)
• 1 use as much (to taste) Easy melting cheese
• 1 Cinnamon powder
• 1 Granulated sugar

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

squash, katakuriko, salt, butter, much, cinnamon powder, sugar

Taken from cookpad.com/us/recipes/154777-farmhouse-recipe-kabocha-mochi (may not work)