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Before you jump to Halloween Wagashi - Kabocha Squash Mochi recipe, you may want to read this short interesting healthy tips about Wholesome Energy Snacks.
Healthy and balanced eating encourages a feeling of wellness. When we eat more healthy meals and a lesser amount of of the bad ones we usually feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically at any rate). Sometimes it’s tough to find wholesome foods for treats between meals. Finding snack foods that will help us feel better and boost our energy levels often involves lots of shopping and meticulous reading of labels. Why not try one of the following wholesome snacks the next time you need some extra energy?
Healthy foods made from whole grains are excellent for a quick snack. Starting your morning with a piece of whole grain toasted bread can give you that extra boost you need to get going. When you need a fast snack on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products just like white bread to the healthier whole grain options.
You do not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find just what you need to be successful at it.
We hope you got benefit from reading it, now let’s go back to halloween wagashi - kabocha squash mochi recipe. You can have halloween wagashi - kabocha squash mochi using 7 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Halloween Wagashi - Kabocha Squash Mochi:
- Provide 20 grams A. Kabocha squash
- Prepare 30 grams A. Shiratamako
- Take 12 grams A. Sugar
- Use 50 grams A. Water
- Get 75 grams Koshi-an
- Use 1 for dusting Katakuriko
- Get 5 Pumpkin seeds, pine nuts, etc. (for the stem)
Steps to make Halloween Wagashi - Kabocha Squash Mochi:
- 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!
Fukusa mochi (ふくさ餅), as it is called, is a treat for the tastebuds due to its various textures — upon biting into it, one first enjoys the softness of the pancake-like skin, before that gives way to the smoothness of the red bean paste, and finally the chewiness of the mochi hidden within. The Korean danhobak is a kind of winter squash, known by its Japanese name kabocha in English. In Korean, dan means "sweet," and hobak means "pumpkin," and bap means "rice," so you could translate this dish as "sweet pumpkin rice." A danhobak is very sweet and fluffy when cooked, so I often steam it and eat it by itself. The texture is very similar to sweet potato. White Bean Paste or Shiroan is commonly used as a filling for wagashi (Japanese confectionery) such as mochi and manju.
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