Kabocha Chakin-Shibori

• 300 g (10½ oz) pumpkin
• 4 tablespoons water

Peel and seed the pumpkin, then cut into 2 cm (¾ in) cubes. Place the pumpkin, water and oil in a saucepan with a lid. Cook on a low heat for about 5 minutes until the pumpkin is completely cooked. Mash the pumpkin well with a fork, then mix in the chestnut purée and sugar. Take out a fifth of the pumpkin mixture and combine with the matcha powder.

Take an eighth of the rest of the pump