In Aomori Prefecture, especially in the Tsugaru region, pumpkin "oyaki" is a popular snack between farm work.
It is usually made with mochigome (glutinous rice) flour for the dough but can also be made with steamed rice (after it has cooled) or wheat flour and eaten as a main dish.
Ingredients [10 serving(s)]
- 250g pumpkin
- 250g Mochigome flour
- 250g Anko (or An, azuki beans paste)
- 100cc water
- A pinch of salt
- A pinch of oil
- A pinch of black sesame
- Cut pumpkin into bite size and steam until becoming soft.
Tips: When using cooked pumpkin, adjust the amount of water.
- Peel its skin while it is hot, smash it finely.
- Mix well mochigome flour and pumpkin, combine water and salt, and knead until a smooth dough form as soft as earlobe.
- Divide the Anko 25g pieces and round it.
- Tear the dough in step 3 into 50g each, spread into round, put Anko. Roll up and flatten into a disc. Then put sesame on the center of its top.
- Put the oil in a pan, place Oyaki in step 5, lid it, and bake both sides with low heat.