Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, kabocha with red bean jam. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Kabocha with Red Bean Jam is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They are nice and they look wonderful. Kabocha with Red Bean Jam is something that I’ve loved my whole life.
Great recipe for Kabocha with Red Bean Jam. On "Toji" (the winter solstice day) it's a custom to eat pumpkins in Japan. My mum always makes this sweet and delicious pumpkin dish on that day - it's a super yummy and healthy sweet treat!
To begin with this recipe, we must first prepare a few components. You can have kabocha with red bean jam using 3 ingredients and 2 steps. Here is how you cook that.
The ingredients needed to make Kabocha with Red Bean Jam:
- Take 200 g kabocha squash
- Make ready 1 can red bean paste / red bean jam
- Take water
The classic daifuku mochi has red bean paste inside as the filling, but today to celebrate fall we'll be making kabocha anko filling. Methods of cooking kabocha squash: You can roast the kabocha squash in the oven as I did for this recipe. If you are in a hurry, cut the squash open and scoop out the seeds. Add a little water to the bottom of the dish.
Steps to make Kabocha with Red Bean Jam:
- Cut a pumpkin into small bite sized pieces (about 3 cm cubes) and put them into a microwaveable container. Heat in a microwave for about 3 min until the pumpkin becomes soft.
- Open the can of red bean jam, put it into a pot with the softened pumpkin. Add a can or cup full of water and cook for about 15 min on a low heat. Once done, let cool for a bit, but it's best to enjoy this tasty this dish warm or hot.
Toss the kabocha squash on the grill. The beans are hulled, simmered till tender, drained, and pureed/passed through before sugar is added to sweeten the paste. You may be familiar with red bean paste made from azuki beans. The red bean paste has two types; non-hulled and coarse paste "Tsubuan" (粒餡) and hulled and smooth paste "Koshian" (漉し餡). How to Cook Kabocha Squash How to Roast Kabocha Squash.
So that’s going to wrap it up for this exceptional food kabocha with red bean jam recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
