Simple Way to Make Speedy Easy, Freezable Kabocha Squash Japanese Sweets

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Award-winning Easy, Freezable Kabocha Squash Japanese Sweets. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Easy, Freezable Kabocha Squash Japanese Sweets, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Easy, Freezable Kabocha Squash Japanese Sweets delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Easy, Freezable Kabocha Squash Japanese Sweets is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Easy, Freezable Kabocha Squash Japanese Sweets using 4 ingredients and 17 steps. Here is how you can achieve it.

Lately I've been really into using vegetables to make healthy sweets. After seeing a lot of different recipes I tried making my own. And that's how this cute pumpkin shaped Japanese sweet came to be! It turned out looking a bit fancy thanks to the details on top so I decided to post the recipe. Heat the kabocha squash until it is soft all the way through Add the sugar and milk while the kabocha squash is still hot When wrapping the kabocha squash in saran wrap, twist the wrap until there are nice clear lines in the kabocha squash. You can use koshi-an (smooth sweet red bean paste) or tsubu-an (coarse sweet red bean paste), whichever you like. Any extra anko can be stored in the freezer. Recipe by Banyangarden

Ingredients and spices that need to be Prepare to make Easy, Freezable Kabocha Squash Japanese Sweets:

1. 250 grams Kabocha squash
2. 100 grams Anko (sweet red bean paste, bought from the store)
3. 3 tbsp Milk
4. 1 full 1 tablespoon Light brown sugar (or white sugar)

Steps to make to make Easy, Freezable Kabocha Squash Japanese Sweets

1. Remove the skin and seeds from the kabocha squash and cut it into bite sized pieces. Put the pieces in a heat resistant bowl.
2. Heat the kabocha squash in the microwave for about 5 minutes at 600w. After heating, it turns out best if left to rest in the microwave for a bit (without letting it cool).
3. While the kabocha squash is still warm, mash it with a fork. Add in milk and sugar and continue to mash.
4. Add the milk a little at a time and adjust the amount based on how juicy the kabocha squash was. Also feel free to adjust the amount of sugar based on your personal preferences.
5. Once the kabocha squash pieces are completely mashed, flatten it all out to let it cool down.
6. Prepare the anko (sweet red bean paste). Split your anko into two bowls, one with the anko to be put inside the sweets and one with the anko to be used as a decoration on top. Note: I used koshi-an (smooth sweet red bean paste) in this recipe.
7. Once the kabocha squash has cooled, divide it into 12 pieces.
8. Flatten the kabocha squash pieces into a circle using your hand and place a ball of anko in the middle. Wrap the anko in the kabocha squash.
9. Form into nice balls.
10. Place each ball in a piece of saran wrap and twist the top.
11. Open the saran wrap slowly and carefully. You should have nice lines on the ball like in my picture!
12. Use your pinky to make a little indent in the top of each ball and place a small 5 mm ball of anko in the indent.
13. Now you're all done!!
14. Wrapping idea If you place the sweets in containers made for Japanese sweets they'll look like a real traditional sweet sold in stores!!
15. Variations You can enjoy the kabocha squash flavor even more by leaving out the anko filling and they still are delicious. Plus it's healthy!
16. Storage These can be saved in the freezer! Split them into small groups and place them in the freezer. You'll look like a great host with fresh Japanese sweets even when you have surprise guests!
17. Defrosting methods In winter: Defrost at room temperature. In summer: Defrost in the refrigerator .

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So that's going to wrap this up for this exceptional food Simple Way to Make Speedy Easy, Freezable Kabocha Squash Japanese Sweets. Thanks so much for reading. I'm sure that you can make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!