Pumpkin Mochi Recipes

PUMPKIN MOCHI WITH PUMPKIN FILLING

Pumpkin Mochi with Pumpkin Filling image

This sweet, chewy mochi dessert both tastes and looks like pumpkin, making it perfect for the fall season!

Provided by Judy

Time 1h45m

Number Of Ingredients 8

Ingredients

4 tablespoons butter ((57g))
29 oz. can pumpkin puree ((820g, divided: 2 cups + 1 1/2 cups))
1/3 cup granulated sugar ((70g))
1/2 teaspoon cinnamon
2 1/2 cups sweet rice flour ((375g))
3 tablespoons cornstarch
1/2 cup caster sugar ((115g))
15 whole cloves

Steps:

Start by making the filling. Melt the butter in a medium skillet over medium heat. Add 2 cups pumpkin puree, 1/3 cup granulated sugar, and 1/2 teaspoon cinnamon. Stir often and cook until the mixture darkens and comes together into a thick paste. This process will take about 30 minutes. Cool completely.
Then you can make the dough. While the filling cools, sift together the sweet rice flour, cornstarch, and caster sugar in a mixing bowl. Add the remaining 1 1/2 cups pumpkin puree and mix to form a smooth dough. The dough should be pliable. If it cracks when handling, it is too dry. Add a couple drops of water. If the dough is too wet, add more sweet rice flour.
Divide the dough into 15 equal pieces and roll them into balls. Cover with a damp paper towel. Once the filling is cooled, also divide it into 15 equal pieces and roll individually into balls.
To assemble, rub a couple drops of water into your palms to make the dough easier to handle. Take a dough ball, flatten it into a 3" circle, and add a ball of filling in the middle. Close the dough over the filling and roll into a smooth ball. Press the ball down lightly so it's shaped almost like a flat pumpkin. Then use a toothpick to press a pattern of outer lines into your pumpkin shape. Top with a clove as your pumpkin's "stem."
Prepare your steamer with cold water and line the rack with cheese cloth. Place the mini pumpkins on the steamer rack 2 inches apart. Start with cold water and steam for 10-12 minutes using high heat. The cooked pumpkins should look somewhat translucent.

Nutrition Facts : Calories 192 kcal, Carbohydrate 38 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 3 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving

PUMPKIN MOCHI

Pumpkin Mochi image

Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall.

Provided by PIKALA

Categories World Cuisine Recipes Asian Japanese

Time 1h10m

Yield 12

Number Of Ingredients 8

Ingredients

2 ½ cups mochiko (glutinous rice flour)
2 teaspoons baking powder
2 cups white sugar
4 eggs
1 (29 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 cup butter, melted
2 teaspoons vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared dish.
Bake in preheated oven for 1 hour. Allow to cool before serving.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 83.3 g, Cholesterol 113.8 mg, Fat 20.5 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 12.3 g, Sodium 396.9 mg, Sugar 53.6 g

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