Kabocha Rice Cookies

Wash the kabocha squash thoroughly with the skin on, steam it, then let it cool.

Remove the seeds from the kabocha and mash it until smooth.

Combine rice flour and baking powder in a bowl and mix well.

Add the mashed kabocha squash, rice flour mixture, olive oil, and honey, and mix to form a dough.

Shape the dough into evenly sized pieces.

Place parchment paper on the oven pan and line up the cookie dough pieces.

Bake in a preheated oven at 170°C (338°F) for 20 minutes.

Let the cookies cool completely before plating.