Kabocha Squash Manju
Kabocha Squash Manju

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, kabocha squash manju. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Kabocha Squash Manju is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Kabocha Squash Manju is something which I have loved my entire life. They are fine and they look wonderful.

Kabocha Squash Manju is one of the most well liked of recent trending meals in the world. Here is how you cook it. A quick tutorial on how to prepare kabocha squash! Kabocha (/kəˈboʊtʃə/; from Japanese カボチャ, 南瓜) is a type of winter squash, a Japanese variety of the species Cucurbita maxima.

To get started with this particular recipe, we must prepare a few components. You can have kabocha squash manju using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Kabocha Squash Manju:
  1. Make ready 200 grams Kabocha squash
  2. Prepare 100 grams Cake flour
  3. Make ready 1/2 tsp Baking powder
  4. Take 30 grams Caster sugar
  5. Make ready 20 grams Butter
  6. Make ready 80 grams Anko
  7. Get 1 Poppy seeds (or sesame seeds)

Like pumpkin seeds, kabocha squash seeds are entirely edible. When roasted, they're a delicious, protein-rich appetizer or snack. Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision, strong heart, & weight loss.

Steps to make Kabocha Squash Manju:
  1. Chop the kabocha into 2 cm cubes, put them in a heat-resistant dish, wrap in plastic, then microwave for about 5 minutes (at 500 to 600 W). Peel off the skin and mash while hot.
  2. Divide the anko into 8 portions, and roll into balls.
  3. While the kabocha is hot, add the butter and sugar and mix well.
  4. Sift in cake flour and baking powder, then mix until evenly incorporated.
  5. Cut two 25 cm long sheets of parchment paper, then cut each into fourths to prepare 8 square pieces of paper.
  6. Divide the kabocha mixture from Step 4 into 8 portions, roll into balls, flatten into 10-cm circles, then place in the center of the parchment paper. Place a ball of anko on top.
  7. Press in the sides of the parchment paper, then loosely bring the 4 corners together.
  8. Arrange the dumplings on a frying pan, cover with a lid, then steam on low heat for about 17 to 18 minutes.
  9. They're done! Test to see whether they are evenly puffy and firm to the touch (they should be moist, but not sticky).
  10. Remove the parchment paper, and transfer to a serving dish. Sprinkle with poppy seeds (or white sesame seeds).
  11. Ready to serve and ENJOY!

Kabocha squash, known as Japanese pumpkin is rich in vitamin A & C. Its benefits include skin care, improved vision, strong heart, & weight loss. Also know how to cook it. Japanese kabocha squash is a staple vegetable in Japanese cuisine whose flesh is similar in color and sweetness to a pumpkin. I had never attempted to cook kabocha squash as I had heard a lot of how inconvenient it was to cut and prepare it at home.

So that is going to wrap it up with this exceptional food kabocha squash manju recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!