Springy Steamed Kabocha Squash Buns
Springy Steamed Kabocha Squash Buns

Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, springy steamed kabocha squash buns. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Springy Steamed Kabocha Squash Buns is one of the most popular of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Springy Steamed Kabocha Squash Buns is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook springy steamed kabocha squash buns using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Springy Steamed Kabocha Squash Buns:
  1. Take 100 grams, steamed Kabocha squash
  2. Take 100 grams Cake flour
  3. Get 1 tsp Baking powder
  4. Take 50 grams Sugar
  5. Get 30 ml Water
  6. Take 1 as much (as needed) Sweet red bean paste
  7. Make ready 1 as much (as needed) Flour or katakuriko
Instructions to make Springy Steamed Kabocha Squash Buns:
  1. If making the version filled with bean paste, roll the paste into balls for later.
  2. Mix the steamed kabocha (with or without skin) together with the dry ingredients, adding water until it doesn't look powdery anymore. When making the ogre manju style, steam the rind for longer.
  3. Do not over-knead the mixture or it will not rise well.
  4. Dust your hands with flour or katakuriko as you shape the dough into balls. For the bean paste version, wrap the dough around the bean paste balls. For the ogre manju style, mix in the extra chopped kabocha rind and then shape into balls.
  5. Steam in a steamer for 10 minutes. This time, I steamed them with a wet cloth underneath. You can either cover all of them with paper towels or wrap them individually.
  6. Once they're steamed, if you intend to serve them on super-thin strips of wood (a traditional way of presenting food), be sure to wet the wood first or they'll stick.
  7. I make these sweet bean paste-filled steam buns every year for the PTA café at my daughter's school festival.

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