[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
4 tablespoons
1/2 teaspoon
Butter (or margarine)
1 tablespoon
Easy melting cheese
use as much as you like
Cinnamon powder
as needed
Granulated sugar
as needed


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.