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Halloween Wagashi - Kabocha Squash Mochi
Halloween Wagashi - Kabocha Squash Mochi

Before you jump to Halloween Wagashi - Kabocha Squash Mochi recipe, you may want to read this short interesting healthy tips about How to Boost Your Mood with Food.

For the most part, people have been conditioned to think that “comfort” foods are not good for the body and have to be avoided. Often, if your comfort food is candy or some other junk food, this is very true. Soemtimes, comfort foods can be very nourishing and good for us to consume. There are several foods that, when you consume them, can boost your mood. When you feel a little down and need an emotional boost, try some of these.

Put together several trail mix of nuts or seeds. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, and so on are all great for improving your mood. This is possible because these foods are high in magnesium which raises serotonin production. Serotonin is known as the “feel good” chemical substance and it tells your brain how you should be feeling all the time. The more of this chemical in your brain, the more pleasant you’ll feel. Not only that but nuts, particularly, are a terrific source of protein.

You can see, you don’t have to turn to junk food or foods that are bad for you so you can feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to halloween wagashi - kabocha squash mochi recipe. You can cook halloween wagashi - kabocha squash mochi using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to cook Halloween Wagashi - Kabocha Squash Mochi:
  1. Take 20 grams A. Kabocha squash
  2. You need 30 grams A. Shiratamako
  3. Take 12 grams A. Sugar
  4. Take 50 grams A. Water
  5. You need 75 grams Koshi-an
  6. Provide 1 for dusting Katakuriko
  7. Provide 5 Pumpkin seeds, pine nuts, etc. (for the stem)
Instructions to make Halloween Wagashi - Kabocha Squash Mochi:
  1. Prep the kabocha squash by peeling, microwaving until tender, then mash. Divide the koshi-an into 5 portions.
  2. Put the A. ingredients in a heatproof bowl, and mix together well with a whisk. Cover with plastic wrap and microwave (about 1 minute 40 seconds at 700 W).
  3. Knead with a spatula until the dough is smooth.
  4. Lay the dough on a work space dusted with katakuriko and cut into fifths (the dough is quite sticky and difficult to work with, so dust your workspace with a lot of katakuriko).
  5. Flatten each portion into a circle, and wrap around the balls of koshi-an.
  6. Press the back of a knife onto the surface to make the kabocha squash pattern.
  7. When the dumplings are formed, brush off any excess katakuriko on the surface with a brush. This improves their appearance.
  8. Decorate the tops with a pumpkin seed or similar to finish. I didn't have any pumpkin seeds, so I used pine nuts.
  9. Soft and tender yellow gyuuhi wrapped around not-too-sweet, homemade koshi-an. You can see the yellow color of the kabocha squash inside too, and it looks pretty.
  10. I put some kabocha squash paste into the koshi-an too. It looks beautiful and tastes great too. Give it a try!

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