//]]> Step-by-Step Guide to Prepare Perfect Kabocha Squash Manju | Make Your Favorite Restaurant Dishes At Home!

20/12/2020 08:43

Step-by-Step Guide to Prepare Perfect Kabocha Squash Manju

by Joe Foster

Kabocha Squash Manju
Kabocha Squash Manju

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a distinctive dish, kabocha squash manju. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

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

To get started with this recipe, we must prepare a few ingredients. You can cook kabocha squash manju using 7 ingredients and 10 steps. Here is how you can achieve it.

 

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The ingredients needed to make Kabocha Squash Manju:
  1. Prepare 200 grams Kabocha squash
  2. Take 100 grams Cake flour
  3. Take 1/2 tsp Baking powder
  4. Get 30 grams Caster sugar
  5. Get 20 grams Butter
  6. Get 80 grams Anko
  7. Make ready 1 Poppy seeds (or sesame seeds)


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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).

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