Golden, enticing, and irresistibly sweet pumpkin mochi is always a treat for the taste buds. I’m going to show you how to make pumpkin mochi step by step.
Why this Pumpkin mochi
Pumpkin mochi is a type of mochi (a Japanese rice cake made from glutinous rice flour) that incorporates pumpkin puree into the dough, giving it a unique flavor, color, and texture. This variation is popular for its autumnal taste and appealing appearance.
The pumpkin mochi typically has a soft, chewy texture with a slightly sweet and earthy flavor from the pumpkin.
It can be filled with various fillings, such as sweet red bean paste, and is often shaped and decorated to resemble small pumpkins, making it visually attractive as well as delicious.
This pumpkin mochi is very similar to the pan-fried pumpkin cakes I shared before, where the surface of the cakes turns golden and crispy, releasing a tempting aroma.
However, this time, while making the steamed pumpkin mochi, I carefully crafted them into pumpkin shapes. These adorable and enticing mochi look just like real pumpkins, bringing joy just by looking at them.
For the fillings:
Pumpkin mochi fillings offer a wide variety of choices, giving you endless flavor possibilities.
I use the classic red bean paste made from my recipe.
However, you can choose according to your personal preference. You can also use store-bought red bean paste if you prefer a convenient option.
Ingredients:
Dough
- 200g pumpkin
- 35g sugar
- 30g cornstarch
- 200g glutinous rice flour
Filling
- 150g Red bean paste
Instructions:
Make the Dough:
Peel and cut the pumpkin into pieces, reserving some of the skin.
Cut the reserved pumpkin skin into small strips to use as stems for the pumpkin mochi.
Steam the pumpkin over boiling water for 15 minutes.
Mash the steamed pumpkin into a puree. Add the glutinous rice flour and cornstarch to the pumpkin puree and mix until it forms a crumbly dough.
Knead the dough until smooth.
Roll the dough into a long strip and cut it into 50g portions using a scraper.
Prepare the Fillings:
I always prepare the fillings while the pumpkin is steaming.
Prepare red bean paste and roll it into 20g portions.
Assemble pumpkin mochi:
Flatten each portion of dough into a disc.
Shape the disc into a bowl and place the red bean paste filling in the center.
Gently gather the edges of the dough around the filling and pinch them together to seal it.
Roll the filled dough back into a smooth ball.
Use a toothpick to press some lines, creating a pumpkin shape.
Use strips of pumpkin skin as the pumpkin stem for decoration.
Steam the Mochi:
Bring a pot of water to a boil.
Steam the mochi for 10 minutes after the water starts boiling.
How to Make Pumpkin mochi
Ingredients
- 200 g pumpkin
- 35 g sugar
- 30 g cornstarch
- 200 g glutinous rice flour
- 150 g red bean paste
Instructions
Make the Dough:
- Peel and cut the pumpkin into pieces, reserving some of the skin.
- Cut the reserved pumpkin skin into small strips to use as stems for the pumpkin mochi.
- Steam the pumpkin over boiling water for 15 minutes.
- Mash the steamed pumpkin into a puree.Add the glutinous rice flour and cornstarch to the pumpkin puree and mix until it forms a crumbly dough.
- Knead the dough until smooth.
- Roll the dough into a long strip and cut it into 50g portions using a scraper.
Prepare the Fillings:
- I always prepare the fillings while the pumpkin is steaming.
- Prepare red bean paste and roll it into 20g portions.
Assemble pumpkin mochi:
- Flatten each portion of dough into a disc.
- Shape the disc into a bowl and place the red bean paste filling in the center.
- Gently gather the edges of the dough around the filling and pinch them together to seal it.
- Roll the filled dough back into a smooth ball.
- Use a toothpick to press some lines, creating a pumpkin shape.
- Use strips of pumpkin skin as the pumpkin stem for decoration.
Steam the Mochi:
- Bring a pot of water to a boil.
- Steam the mochi for 10 minutes after the water starts boiling.
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