Ingredients

• 1 kg kabocha squash
• 1/2 cup wet glutinous rice flour (60 g) or 2 tablespoons starch
• 5 cups water (1.25 L)
• 1/2 teaspoon salt
• 2 tablespoons sugar
• 1 cup cold water for dissolving the rice flour

Instructions

1. Cut the kabocha in half, remove the seeds, peel off the thick skin, and slice it into pieces about 1 cm thick.
2. Mix the glutinous rice flour with 1 cup of cold water and set aside.
3. Put the sliced kabocha and 5 cups of water into a pot. Cover and boil over medium heat for about 20 minutes, until the squash is soft.
4. Lightly mash the cooked squash in the pot and bring it back to a boil over medium heat.
5. Add the dissolved rice flour mixture and stir with a spatula.
6. Stir well to prevent lumps, then add salt and sugar to taste and boil for about 10 more minutes.