Peel the kabocha and chop. Place in a plastic bag and microwave until soft and then mash.
Combine the tofu, kabocha, and shiratamako and knead well.
When the dough is soft (similar to the texture of your earlobe), roll into balls.
Put the balls into boiling water. When they float to the top, boil for 1-2 minutes more.
Chill in cold water.
Serve with black sugar syrup.
I mixed edamame and sugar to make a zunda bean paste.
Story Behind this Recipe
I served these for the Tanabata festival (Star festival).
I made the sauce less sweet since I prefer it that way, but make it as sweet as you like. For the tofu, you can use silken or firm but do not drain. If there isn't enough liquid in the dough, you could add water, but adding more tofu will result in chewier and softer dango.