Pumpkin-Filled Mochi

Classic mochi with a mildly sweet pumpkin filling.

Pumpkin-Filled Mochi - Classic mochi with a mildly sweet pumpkin filling.

Mochi has been one of my all time favorite snacks since childhood. I remember going to the supermarket and buying the individually wrapped colorful mochi filled with different flavors including the popular sweet red bean. As soon as after my parents bought it, I would quickly devour it before I even got home. If you have ever tried mochi, what’s you favorite memory of mochi?

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Pumpkin-Filled Mochi - Classic mochi with a mildly sweet pumpkin filling.Pumpkin-Filled Mochi - Classic mochi with a mildly sweet pumpkin filling.

Two of my other favorite mochi variations ever was also either the deep fried sesame ball with red bean or mochi ice cream. Going to the bakery I would always by the sesame ball because it was nicely hot and crispy yet chewy and sweet. Mochi ice cream on the other hand was and is still an awesome dessert especially on a hot day. I remembered and still do eat the mochi first then delve into the ice cream. I know strange but old habits!

Pumpkin-Filled Mochi - Classic mochi with a mildly sweet pumpkin filling.Pumpkin-Filled Mochi - Classic mochi with a mildly sweet pumpkin filling.

If you have never eaten mochi before, don’t be terrified. Many people I know who haven’t tried it get a bit scared because they have never encountered a chewy, sweet, and sticky cake-like dessert before. Mochi is basically a Japanese rice cake made out of glutinous rice. But don’t be afraid, it does not have gluten! The texture is like if it had gluten. Mochi tastes amazing and is fun to eat because it stretches – kind of like string cheese, except it’s nothing like string cheese. However if you’re not a fan of too sweet things or are cautious of your health, then don’t worry this dessert is not too sweet. The pumpkin puree that I used was bittersweet (because I used an actual pumpkin) but still complements the mochi nicely. Hope you enjoy!

Prep Time: 1 hour 20 minutes

Cook Time: 5 minutes

Servings: 20-25 balls

Ingredients:

Mochi:

  • 1¼ cups Mochiko rice flour
  • 1½ cups water
  • 3½ tbsp granulated sugar
  • 1 tbsp pumpkin puree

Pumpkin Filling:

  • 1 cup pumpkin puree
  • 1½ tbsp granulated sugar
  • 1 tbsp Mochiko rice flour  
  • cornstarch
  • rolling pin

First, if you are using an actual pumpkin, not canned pumpkin puree, steam the pumpkin until fully cooked. If you are using canned pumpkin puree then ignore the previous step.

After the pumpkin is cooked, carve out 1 cup of pumpkin, leaving out the seeds and pulp.

Now time to make the mochi! In a microwavable bowl, mix in the ingredients together and stir well. For the 1 tbsp pumpkin puree, take 1 tbsp from the 1 cup of pumpkin puree you previously carved out.

Pumpkin-Filled Mochi - mochi dough

Microwave the mochi on high for 4-5 minutes. Every microwave is different so adjust accordingly.

Pumpkin-Filled Mochi - mochi dough

While the mochi is in the microwave, make the pumpkin filling. In a pot, pour in the ingredients and turn the stove on medium to low heat, preferably closer to low so the pumpkin doesn’t burn. Stir continuously until it has condensed into a paste-like texture. It doesn’t have to be thick, just make sure it’s not too liquidy.

Then turn off the stove and let it cool.

After the mochi has finished cooking, pour and spread some cornstarch on the table or a pastry board. Take the mochi out of the bowl and place it on the cornstarch. Sprinkle some cornstarch on the rolling pin and on top of the mochi and roll out the dough until it’s thin. 

Pumpkin-Filled Mochi - rolled out mochi

Using a small round cookie cutter or a cup, cut out circular pieces of the dough and set it aside until all the mochi has been cut out.

Pumpkin-Filled Mochi - cut out mochi

Take 1 cut-out mochi and take 1 tsp of pumpkin filling and place it in the middle of the dough. Pinch the circle together from top to bottom then left to right. Pinch the corners together until the hole is fully closed. Lightly cover with cornstarch.

Pumpkin-Filled Mochi - pumpkin in mochiPumpkin-Filled Mochi - pinched mochiPumpkin-Filled Mochi - mochi ball finished product

After you make the balls you’re done! Hope you enjoy!

Pumpkin-Filled Mochi - Classic mochi with a mildly sweet pumpkin filling.

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Pumpkin-Filled Mochi - Classic mochi with a mildly sweet pumpkin filling.

Pumpkin-Filled Mochi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Gluten-Free, Plant-Based, Vegan, Vegetarian
Serves: 20-25 balls
Ingredients
  • Mochi:
  • 1¼ cups Mochiko rice flour
  • 1½ cups water
  • 3½ tbsp granulated sugar
  • 1 tbsp pumpkin puree
  • Pumpkin Filling:
  • 1 cup pumpkin puree
  • 1½ tbsp granulated sugar
  • 1 tbsp Mochiko rice flour
  • cornstarch
  • rolling pin
Instructions
  1. First, if you are using an actual pumpkin, not canned pumpkin puree, steam the pumpkin until fully cooked. If you are using canned pumpkin puree then ignore the previous step.
  2. After the pumpkin is cooked, carve out 1 cup of pumpkin, leaving out the seeds and pulp.
  3. Now time to make the mochi! In a microwavable bowl, mix in the ingredients together and stir well. For the 1 tbsp pumpkin puree, take 1 tbsp from the 1 cup of pumpkin puree you previously carved out.
  4. Microwave the mochi on high for 4-5 minutes. Every microwave is different so adjust accordingly.
  5. While the mochi is in the microwave, make the pumpkin filling. In a pot, pour in the ingredients and turn the stove on medium to low heat, preferably closer to low so the pumpkin doesn’t burn. Stir continuously until it has condensed into a paste-like texture. It doesn’t have to be thick, just make sure it’s not too liquidy.
  6. Then turn off the stove and let it cool.
  7. After the mochi has finished cooking, pour and spread some cornstarch on the table or a pastry board. Take the mochi out of the bowl and place it on the cornstarch. Sprinkle some cornstarch on the rolling pin and on top of the mochi and roll out the dough until it’s thin.
  8. Using a small round cookie cutter or a cup, cut out circular pieces of the dough and set it aside until all the mochi has been cut out.
  9. Take 1 cut-out mochi and take 1-2 tsp of pumpkin filling and place it in the middle of the dough. Pinch the circle together from top to bottom then left to right. Pinch the corners together until the hole is fully closed. Lightly cover with cornstarch.
  10. After you make the balls you’re done! Hope you enjoy!

 

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