Sweet Kabocha Pumpkin Treats (Suiitokabocha)
Keep a stock of these cute sweets in the fridge. They make great presents, too.
Photographed by Akio Takeuchi
Calorie count is per serving
Ingredients (Serves 14 pieces (4cm treats))
- 1/4 kabocha pumpkin (340 g)
- 10 g butter
- 1 egg yolk
- 2 tbsp sugar
- 2 tbsp fresh cream
- Cinnamon, to taste
- Egg yolk, as needed
Remove the seeds and the stringy parts of the kabocha pumpkin. Peel and cut it into bite-size pieces.
Line a heat-resistant bowl with a microwave-safe non-woven paper towel. Add the kabocha pumpkin and cover with plastic wrap. Microwave (600 W) for 8 to 9 minutes until soft.
Remove the wrap and paper towel and smash with a fork while still hot. Add [A], mix thoroughly, and add the cinnamon.
Line a tray or flat dish with parchment paper and spread the pumpkin mixture so that it's about 2 cm thick. Let it cool and then refrigerate.
Remove the cool and hardened pumpkin from the fridge and use cookie cutters to cut out the shapes you wish. Baste with egg yolk and bake in a toaster oven until golden brown.
Storage: Will keep for up to two weeks in the freezer. You can eat them once they're thawed, so you might add a couple to a child's lunchbox.