Steps to Prepare Super Quick Homemade Kabocha Squash Manju

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, kabocha squash manju. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kabocha Squash Manju is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Kabocha Squash Manju is something which I have loved my entire life. They’re fine and they look wonderful.

Peel kabocha and cut into small pieces. Add sugar, salt and cinnamon and mash well. A quick tutorial on how to prepare kabocha squash! Kabocha squash, also known as Japanese pumpkin, has a thin but firm green skin and a bright vivid orange flesh.

To get started with this particular recipe, we must first 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. Take 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. Take 20 grams Butter
6. Make ready 80 grams Anko
7. Prepare 1 Poppy seeds (or sesame seeds)

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. Kabocha squash is a green Japanese pumpkin that is available year-round.

Instructions 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).

Also know how to cook it. Kabocha squash is a green Japanese pumpkin that is available year-round. Here's you'll learn all you need to know about buying, cooking, and storing kabocha squash. Roasted Kabocha Squash and Chickpea Salad with Tahini, Scallions and Black Sesame Seeds This healthy winter squash and chickpea salad is laced with a nutty.

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