Cut the kabocha roughly, place in a heatproof plate, cover loosely with plastic wrap and microwave to soften.
Remove the skin from the kabocha and set aside. Add sugar and mash with the back of a spoon. Then add milk and mix further.
Wrap a portion in plastic wrap. Twist and squeeze tightly to form a ball.
Unwrap and then neaten the shape. Using a bamboo skewer or toothpick, mark vertical lines to the side.
Carve two circles from the kabocha peel using a straw.
Top on the kabocha squash and it's done!
To freeze, place into cupcake liners, wrap in plastic wrap, then put into a freezer bag!
You can pack the frozen bites into your bento lunch box and they'll be thawed by lunch time! Take it out earlier in the wintertime.
Story Behind this Recipe
I love kabocha squash, so I make this all the time.
Be careful not to burn yourself when you take the kabocha out from the microwave. Remove the peel once they're cooled. Adjust the sugar depending on the sweetness of the kabocha. Kabocha is naturally sweet, so you don't need so much.