Fried Perilla Leaf and Kabocha Squash Rolls

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Halve the kabocha squash, remove the seeds, and cut into 8 pieces.
2. Steam the kabocha squash in a steamer with rising steam.
3. Peel and mash the steamed kabocha squash, and finely chop the walnuts.
4. Mix the chopped walnuts and honey into the mashed kabocha squash.
5. Place a spoonful of the mixture from step 4 on the back of a perilla leaf, fold in both ends, and roll up.
6. Coat evenly with a batter of glutinous rice flour mixed with one tablespoon of water and fry until crispy.