Prep the kabocha squash by peeling, microwaving until tender, then mash. Divide the koshi-an into 5 portions.
Put the A. ingredients in a heatproof bowl, and mix together well with a whisk. Cover with plastic wrap and microwave (about 1 minute 40 seconds at 700 W).
Knead with a spatula until the dough is smooth.
Lay the dough on a work space dusted with katakuriko and cut into fifths (the dough is quite sticky and difficult to work with, so dust your workspace with a lot of katakuriko).
Flatten each portion into a circle, and wrap around the balls of koshi-an.
Press the back of a knife onto the surface to make the kabocha squash pattern.
When the dumplings are formed, brush off any excess katakuriko on the surface with a brush. This improves their appearance.
Decorate the tops with a pumpkin seed or similar to finish. I didn't have any pumpkin seeds, so I used pine nuts.
Soft and tender yellow gyuuhi wrapped around not-too-sweet, homemade koshi-an. You can see the yellow color of the kabocha squash inside too, and it looks pretty.
I put some kabocha squash paste into the koshi-an too. It looks beautiful and tastes great too. Give it a try!
Story Behind this Recipe
I was looking at the mound of kabocha squash we had in our house, and wanted to make something creative with them. This is a kabocha squash variation of a white ume plum shaped wagashi sweet I make using gyuuhi. When I look at the row of finished little kabocha squash dumplings, they're so cute that they I can't help smiling. (I know, I'm weird.)
If you pass the kabocha squash paste through a sieve again, it will become even smoother, and the gyuuhi will look nice. The texture of the gyuuhi will vary on the water content of the kabocha squash, so adjust as necessary.