Kabocha Oshiruko

Makes 4 servings

⅛ kabocha (about 8 ¾ oz / 250g)
scant 1 cup (200 ml) coconut milk
scant ½ cup (100 ml) condensed milk
pinch of salt
7 oz (200 g) shiratamako
1 Tbsp sugar
approximately ½ cup (100 ml) water

Peel the skin off the kabocha with a sharp vegetable peeler or knife and cut into bite-sized pieces. Steam for 4–6 mins OR line a microwave-safe bowl with paper towel, place the kabocha inside, cover with plastic wrap, and microwave for 4 mins. Test doneness by piercing the kabocha with a toothpick or skewer. If firm, cover again and steam/microwave until soft.

Put the kabocha in a blender with the coconut milk and condensed milk and blend until smooth.

Pour the mixture in a pot and cook over medium-low heat, stirring occasionally. Add a pinch of salt. While this is warming, prepare the shiratama by placing the shiratamako and sugar in a bowl and slowly add water. Knead the dough until it is about the softness of your earlobe. Divide into 12 pieces and roll into balls.

Bring a pot of water to boil and cook the balls until they float to the surface, which indicates they are done. Drain the water and serve in a small bowl with the kabocha soup.