Kabocha Squash Manju

Name: Kabocha Squash Manju
Yield: 8 servings
Cuisine: American
Ingredients: 200 grams Kabocha squash; 100 grams Cake flour; 1/2 tsp Baking powder; 30 grams Caster sugar; 20 grams Butter; 80 grams Anko; 1 Poppy seeds (or sesame seeds)

cookpad.japan @cookpad_jp

This is the season for kabocha squash. I'm working on recipes for easy-to-make desserts with kabocha.

For the anko filling, either tsubu-san or koshi-an is fine. But when using canned boiled adzuki, since it's a bit watery, simmer first to reduce.
Adjust the steaming time to suit your frying pan or stove. Recipe by caramel-cookie

This is the season for kabocha squash. I'm working on recipes for easy-to-make desserts with kabocha.

cookpad.japan @cookpad_jp

This is the season for kabocha squash. I'm working on recipes for easy-to-make desserts with kabocha.

Saved

Ingredients

8 servings

200 gramsKabocha squash
100 gramsCake flour
1/2 tspBaking powder
30 gramsCaster sugar
20 gramsButter
80 gramsAnko
1Poppy seeds (or sesame seeds)

Saved

Steps

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).