Make the shiratama. Peel and remove the seeds from the kabocha, cut into bite sized chunks, and microwave for at 600 W for 3 minutes or until soft. Mash.
In another bowl, add the shiratamako and mash from Step 1, then knead while gradually adding water. Once it's come together into a soft dough, form into bite-sized balls and create small wells in the center.
Add Step 2 into a pot of boiling water. Once they float to the surface, cook for 1 more minute, then transfer to ice water. Drain.
Combine all the ☆ ingredients in a pot and cook on low, stirring frequently, until the sugar dissolves.
Transfer to a bowl and cool in an ice bath.
Pour Step 5 into a bowl and add in the shiratama from Step 3. Garnish with adzuki beans and candied chestnuts, and dust with cinnamon.
Alternative method: In Step 4, stir milk, coconut milk, and 50 g of adzuki beans together and heat. In this method, you can leave out the ☆ sugar.
Pour Step 5 into a bowl and add the shiratama from Step 3. Garnish with candied chestnuts, etc. It tastes great with the adzuki milk.
Story Behind this Recipe
Kabocha and walnuts are my favorite autumn flavors. I remembered a red bean soup I had in a restaurant that combined adzuki and milk and thought it would go well with kabocha and coconut milk, so I came up with this simple dessert.
The kabocha may or may not have a lot of moisture, so add as much water as necessary at Step 2.