Kabocha Squash Shiruko 141kcal / per person

recipes

category VegetablesSee the Related Food Category Page
recipe number 09332
cooking time 30 minutes
comment Oshiruko is a soup of cooked red beans with sugar, served with shiratama-dango or chestnut compote. This is a quicker recipe that uses kabocha squash instead of red beans.
image With kabocha squash, the taste is lighter and the calories are lower than red-bean shiruko.
Kabocha squash 120 g
Water 160 ml
Sugar 16 g
Salt to taste
(A) Glutinous rice flour 30 g
(A) Water for dumpling dough 2 tbsp

Peel the kabocha squash, cut into 1-cm thick slices, place in a microwavable dish, cover with plastic wrap and microwave for about 2 minutes (approximate time needed to cook 2 portions). Blend the kabocha squash with the water in a blender.

Add the water to the (A) glutinous rice flour and knead until it has the consistency of an earlobe. Divide the dough into portions to make 3 dumplings per person, roll each into a ball and boil in water. When they float to the surface, transfer to cold water and drain. Heat the (1) kabocha squash mixture and add the sugar and the salt. Place the dumplings in a bowl, ladle the kabocha sweet soup over them and serve.

technique You can boil the squash instead of using a microwave.
  1. Peel the kabocha squash, cut into 1-cm thick slices, place in a microwavable dish, cover with plastic wrap and microwave for about 2 minutes (approximate time needed to cook 2 portions). Blend the kabocha squash with the water in a blender.
  2. Add the water to the (A) glutinous rice flour and knead until it has the consistency of an earlobe. Divide the dough into portions to make 3 dumplings per person, roll each into a ball and boil in water. When they float to the surface, transfer to cold water and drain. Heat the (1) kabocha squash mixture and add the sugar and the salt. Place the dumplings in a bowl, ladle the kabocha sweet soup over them and serve.