SHIZUOKA GOURMETS

Made by two Franco-Shizuokans born in Bourgogne and driven by the love of their Prefecture.
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Japanese Cakes/Wagashi 14: Kabotcha/Pumpkins

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Just found this recipe to please vegans (and others) with a sweet tooth:
Japanese Cake/Wagashi: Pumpkin/Kabotcha Wagashi!

INGREDIENTS: For 5 cakes
-Pumkin paste: 20 g
-Rice flour: 30 g
-Sugar: 12 g
-Water: 50 ml
-Sweetmeats/Anko (See Recipe here)
-Cornstarch: enough for operation
-Pumpkin seeds or pine nuts: 5 (for decoration)

RECIPE:

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-Peel skin from pumkin and heat pulp inside microwave oven until soft enough to make paste. Let cool down completely.

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-In an oven bowl mix well punpkin paste, rice flour, sugar and water until it becomes bubbly. Cover with cellophane paper and heat for 40 seconds at 700W inside microwave oven.

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-Work the paste until smooth.

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-Using cornstarch to work paste more easily as it will easily stick to yor fingers, divide the paste into 5 identical portions.

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-Divide sweetmeats/anko into 5 identical parts and fashion them into small balls.
Coat your fingers with a little cornstarch and completely wrap sweetmeat/anko ball with pumpkin paste as shown in picture.

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-Make indents around the ball with a wooden sticks to shape the ball into a small pumpkin.

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-As soon as the ball is finished, gently brush away whatever cornstarch is left on the surface.

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-On top of each pumpkin cake place a seed for decoration and effect!

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-That is how your “pumpkin” will look when you cut it!

NOTE:
You can sieve the pumpkin pulp first for a finer texture.

4 Comments

  1. japankid22

    OMG Mine failed. can you post a recipe using cups and tablespoons instead of grams

    1. dragonlife

      OK, I’ll try!

  2. noelnoms

    These look amazing! Thank you for posting this recipe.

    1. dragonlife

      You are most welcome! Easy to make!

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