This Japanese dessert is made by boiling and mashing kabocha squash, then kneading it with rice flour and tapioca flour. The balls are coated in sesame seeds and cooked in an air fryer until lightly crisp on the outside and soft inside.
Steam or boil the kabocha squash until tender. Drain it and mash with a fork until smooth.
Knead the mashed squash with the rice flour, tapioca flour, and granulated sugar to make a soft dough.
Shape the dough into small balls and coat each one in sesame seeds.
Arrange the balls in a lightly greased air fryer basket and cook at 180°C / 355°F until lightly crisp on the outside. If you do not have an air fryer, bake them in a preheated oven at the same temperature for a similar amount of time.
Leave space between the balls in the air fryer basket so they cook evenly without sticking together. Allergen: contains sesame.
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