Kabocha with Red Bean Jam
On "Toji" (the winter solstice day) it's a custom to eat pumpkins in Japan. My mum always makes this sweet and delicious pumpkin dish on that day - it's a super yummy and healthy sweet treat!
Kabocha with Red Bean Jam
On "Toji" (the winter solstice day) it's a custom to eat pumpkins in Japan. My mum always makes this sweet and delicious pumpkin dish on that day - it's a super yummy and healthy sweet treat!
Open in Cookpad AppSteps
- 1
Cut a pumpkin into small bite sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft.
- 2
Open the can of red bean jam, put it into a pot with the softened pumpkin. Add a can or cup full of water and cook for about 15 min on a low heat. Once done, let cool for a bit, but it's best to enjoy this tasty this dish warm or hot.
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