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[Farmhouse Recipe] Kabocha Mochi

[Farmhouse Recipe] Kabocha Mochi

Sweet, soft, and chewy kabocha mochi tastes great with either cheese or cinnamon sugar. You'll definitely become addicted to these.

Ingredients: 4 pieces

Kabocha squash
200 g
Katakuriko
4 tablespoons
Salt
1/2 teaspoon
Butter (or margarine)
1 tablespoon
[A]
Easy melting cheese
use as much as you like
[B]
Cinnamon powder
as needed
Granulated sugar
as needed

Steps

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

Story Behind this Recipe

I made these the same way you would make potato mochi. I combined cheese and cinnamon with kabocha squash.