Easy, Freezable Kabocha Squash Japanese Sweets
Easy, Freezable Kabocha Squash Japanese Sweets

Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, easy, freezable kabocha squash japanese sweets. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Easy, Freezable Kabocha Squash Japanese Sweets is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look fantastic. Easy, Freezable Kabocha Squash Japanese Sweets is something which I have loved my entire life.

Also called the kabocha squash, this Japanese pumpkin has the sweetest flavor with a rich, fluffy texture that's similar to a cross between a sweet potato and a pumpkin. Some even describe the flavor as close to roasted chestnut. Just like a regular pumpkin, kabocha squash is extremely versatile - it.

To begin with this particular recipe, we have to prepare a few components. You can have easy, freezable kabocha squash japanese sweets using 4 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Easy, Freezable Kabocha Squash Japanese Sweets:
  1. Make ready 250 grams Kabocha squash
  2. Make ready 100 grams Anko (sweet red bean paste, bought from the store)
  3. Prepare 3 tbsp Milk
  4. Prepare 1 full 1 tablespoon Light brown sugar (or white sugar)

But in reality, I realized that it is SO EASY to prepare kabocha squash- prebaking it is the KEY to easing this process. Japanese Braised Kabocha Squash is an easy delicious side dish that reheats well. Kabocha squash skin is actually edible, so you can leave some of the skin on if you like. My squash had a lot of hard knobs on it so I cut most of it off, but there have been kabocha squashes where I've left a lot.

Instructions to make Easy, Freezable Kabocha Squash Japanese Sweets:
  1. Remove the skin and seeds from the kabocha squash and cut it into bite sized pieces. Put the pieces in a heat resistant bowl.
  2. Heat the kabocha squash in the microwave for about 5 minutes at 600w. After heating, it turns out best if left to rest in the microwave for a bit (without letting it cool).
  3. While the kabocha squash is still warm, mash it with a fork. Add in milk and sugar and continue to mash.
  4. Add the milk a little at a time and adjust the amount based on how juicy the kabocha squash was. Also feel free to adjust the amount of sugar based on your personal preferences.
  5. Once the kabocha squash pieces are completely mashed, flatten it all out to let it cool down.
  6. Prepare the anko (sweet red bean paste). Split your anko into two bowls, one with the anko to be put inside the sweets and one with the anko to be used as a decoration on top. Note: I used koshi-an (smooth sweet red bean paste) in this recipe.
  7. Once the kabocha squash has cooled, divide it into 12 pieces.
  8. Flatten the kabocha squash pieces into a circle using your hand and place a ball of anko in the middle. Wrap the anko in the kabocha squash.
  9. Form into nice balls.
  10. Place each ball in a piece of saran wrap and twist the top.
  11. Open the saran wrap slowly and carefully. You should have nice lines on the ball like in my picture!
  12. Use your pinky to make a little indent in the top of each ball and place a small 5 mm ball of anko in the indent.
  13. Now you're all done!!
  14. Wrapping idea If you place the sweets in containers made for Japanese sweets they'll look like a real traditional sweet sold in stores!!
  15. Variations You can enjoy the kabocha squash flavor even more by leaving out the anko filling and they still are delicious. Plus it's healthy!
  16. Storage These can be saved in the freezer! Split them into small groups and place them in the freezer. You'll look like a great host with fresh Japanese sweets even when you have surprise guests!
  17. Defrosting methods In winter: Defrost at room temperature. In summer: Defrost in the refrigerator .

Kabocha squash has a dense flesh whose sweet, nutty flavor that is intensified in this simple treatment - a favorite snackfood in Japan. I found several references to kabocha, a type of winter squash commonly known as "Japanese pumpkin" that is prized for its sweet, mild flesh and its. Kabocha is a very sweet Japanese variant of squash rich in beta carotene, potassium, calcium, and fiber. Beta carotene can be converted to vitamin A by enzymes in the body, making kabocha a great source of Vitamin A, too. Kabocha is also a good source of energy and has dietary fiber which.

So that’s going to wrap it up for this exceptional food easy, freezable kabocha squash japanese sweets recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!