Kabocha Oshiruko (Japanese Pumpkin Sweet Soup)
A creamy vegan kabocha oshiruko made with coconut cream and chewy shiratama mochi. This Japanese pumpkin dessert is naturally sweet, smooth, and easy to make. Enjoy it warm in colder months or chilled in warmer seasons.
Ingredients
- 300 g kabocha squash about 10.5 oz
- 80 g coconut cream thick part
- coconut liquid from the can, as needed
- sugar to taste
Shiratama Mochi
- 50 g shiratamako glutinous rice flour
- 45 g water adjust as you go
Instructions
Preparation
- Chill the coconut cream : Refrigerate the unopened can so the thick cream separates from the liquid.
- Steam the kabocha: Cut into large pieces and place in a steamer, skin-side up. Steam for 15–20 minutes, until a skewer slides through easily. Let cool slightly.300 g kabocha squash
Make the shiratama mochi
- Make the dough: Add the shiratamako to a bowl. Gradually add water and knead until the dough becomes smooth and soft, about the texture of your earlobe.50 g shiratamako, 45 g water
- Cook the mochi: Divide into about 10 pieces and roll into balls. Boil in water until they float, then cook for another minute. Transfer to cold water.
The amount of water for shiratama dough can vary depending on the flour and humidity. Add it gradually and adjust as needed.
Make the oshiruko
- Blend the kabocha: Remove the skin and add about 250 g of the cooked kabocha to a saucepan. Blend until smooth.
- Add coconut cream: Add the thick coconut cream and mix well. Adjust the consistency with the reserved coconut liquid, adding a little at a time.80 g coconut cream, coconut liquid
For a smoother texture, strain the kabocha after blending.
Finish
- Season: Add sugar to taste.sugar
- Serve: Warm it if you like, or chill in the refrigerator. Serve with shiratama mochi on top.
Shiratama mochi is best fresh, as it firms up over time.
Notes
- Cup measurements are based on US cups (1 cup = 240 ml).