Easiest Way to Make Award-winning Kabocha Squash & Milk Daifuku

Hey everyone, hope you're having an incredible day today. Today, we're going to make a distinctive dish, How to Prepare Quick Kabocha Squash & Milk Daifuku. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Kabocha Squash & Milk Daifuku, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kabocha Squash & Milk Daifuku delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Kabocha Squash & Milk Daifuku is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we have to prepare a few ingredients. You can have Kabocha Squash & Milk Daifuku using 7 ingredients and 9 steps. Here is how you cook it.

I felt like eating traditional Japanese sweets, so I tried making daifuku from ingredients I had on hand. I didn't have any adzuki beans or anko (sweet bean paste), so I made kabocha squash paste and used pre-cut mochi rice cakes leftover from New Year's. It was easy to make in the microwave and the mild sweetness is really satisfying. Depending on the variety of kabocha squash you use, the water content and sweetness can vary, so use milk to adjust the amount of liquid. Make sure to taste to check the sweetness and adjust to your liking. Use the cooking time only as a reference. If you use too much potato starch when wrapping the kabocha in the mochi, it won't stick together, so just sprinkle on a little at a time and wrap quickly. Recipe by yaburie

Ingredients and spices that need to be Make ready to make Kabocha Squash & Milk Daifuku:

1. 100 grams Kabocha squash
2. 1 tbsp ◆Sugar
3. 1 tsp ◆Milk
4. 2 pieces Pre-cut mochi cakes
5. 50 ml ☆Milk
6. 1 tbsp ☆Sugar
7. 1 Katakuriko

Instructions to make to make Kabocha Squash & Milk Daifuku

1. Remove the seeds from the kabocha squash, cut into 2 cm pieces, and peel.
2. Wrap the kabocha squash in moistened paper towels and put in a heat-proof dish. Cover with plastic wrap and microwave for 2-2.5 minutes at 500 W.
3. The kabocha is cooked enough when you can easily pierce it with a bamboo skewer. With a fresh paper towel, remove excess moisture from the kabocha squash and from the bowl. Mash the kabocha squash while it's still hot.
4. Add the ◆sugar and mix. If the kabocha squash seems dry, add the ◆ milk and mix well. Divide into 4 equal portions and shape into balls.
5. Place the mochi rice cakes into a heat-proof bowl and add the ☆ingredients. Cover with plastic wrap and heat for 3 minutes in the microwave (for a 500 W microwave).
6. Remove from the microwave and mix well with a spatula. At first, there may be a lot of liquid, but as you continue mixing, the mochi will gradually become smooth.
7. When the mochi is smooth and starts to come together, roll into a ball and place it on a tray sprinkled with katakuriko. Dust your hands with katakuriko and divide the mochi into 4 equal portions.
8. Stretch out one portion of mochi on the palm of your hand. Place the kabocha squash paste on top and wrap with the mochi. With the seam side down, place the daifuku on a plate. Make the remaining 3 daifuku the same way.
9. Serve with tea and enjoy. There's lots of golden kabocha squash paste inside the daifuku... it looks just like a soft-boiled egg!

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So that's going to wrap this up with this exceptional food Steps to Prepare Homemade Kabocha Squash & Milk Daifuku. Thank you very much for your time. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!