Kabocha Squash & Milk Daifuku
- 100 grams Kabocha squash
- 1 tbsp Sugar
- 1 tsp Milk
- 2 pieces Pre-cut mochi cakes
- 50 ml Milk
- 1 tbsp Sugar
- 1 Katakuriko
- Remove the seeds from the kabocha squash, cut into 2 cm pieces, and peel.
- Wrap the kabocha squash in moistened paper towels and put in a heat-proof dish.
- Cover with plastic wrap and microwave for 2-2.5 minutes at 500 W.
- The kabocha is cooked enough when you can easily pierce it with a bamboo skewer.
- With a fresh paper towel, remove excess moisture from the kabocha squash and from the bowl.
- Mash the kabocha squash while it's still hot.
- Add the sugar and mix.
- If the kabocha squash seems dry, add the milk and mix well.
- Divide into 4 equal portions and shape into balls.
- Place the mochi rice cakes into a heat-proof bowl and add the ingredients.
- Cover with plastic wrap and heat for 3 minutes in the microwave (for a 500 W microwave).
- Remove from the microwave and mix well with a spatula.
- At first, there may be a lot of liquid, but as you continue mixing, the mochi will gradually become smooth.
- When the mochi is smooth and starts to come together, roll into a ball and place it on a tray sprinkled with katakuriko.
- Dust your hands with katakuriko and divide the mochi into 4 equal portions.
- Stretch out one portion of mochi on the palm of your hand.
- Place the kabocha squash paste on top and wrap with the mochi.
- With the seam side down, place the daifuku on a plate.
- Make the remaining 3 daifuku the same way.
- Serve with tea and enjoy.
- There's lots of golden kabocha squash paste inside the daifuku... it looks just like a soft-boiled egg!
squash, sugar, milk, cakes, milk, sugar, katakuriko
Taken from cookpad.com/us/recipes/149905-kabocha-squash-milk-daifuku (may not work)