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We hope you got insight from reading it, now let’s go back to kabocha squash manju recipe. You can have kabocha squash manju using 7 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to cook Kabocha Squash Manju:
- Provide 200 grams Kabocha squash
- Get 100 grams Cake flour
- Take 1/2 tsp Baking powder
- You need 30 grams Caster sugar
- Provide 20 grams Butter
- Provide 80 grams Anko
- You need 1 Poppy seeds (or sesame seeds)
Instructions to make Kabocha Squash Manju:
- 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.
- Divide the anko into 8 portions, and roll into balls.
- While the kabocha is hot, add the butter and sugar and mix well.
- Sift in cake flour and baking powder, then mix until evenly incorporated.
- Cut two 25 cm long sheets of parchment paper, then cut each into fourths to prepare 8 square pieces of paper.
- 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.
- Press in the sides of the parchment paper, then loosely bring the 4 corners together.
- Arrange the dumplings on a frying pan, cover with a lid, then steam on low heat for about 17 to 18 minutes.
- They're done! Test to see whether they are evenly puffy and firm to the touch (they should be moist, but not sticky).
- Remove the parchment paper, and transfer to a serving dish. Sprinkle with poppy seeds (or white sesame seeds).
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