Pumpkin Mochi Cakes Recipes

PUMPKIN MOCHI WITH PUMPKIN FILLING

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.

PUMPKIN MOCHI

Steps:

• Preheat oven to 350°F. Grease a 13x9-inch baking dish.
• In a medium bowl mix mochiko flour and baking powder. In a large bowl mix all the other ingredients. Then add the dry ingredients.
• Pour the batter into the prepared baking dish. Bake the mochi for one hour. Allow the cake to cool completely for a few hours before cutting and serving.

PUMPKIN MOCHI CAKE

Steps:

• Combine the glutinous rice flour, all purpose flour, and cinnamon with the cooked pumpkin purée in a bowl
• Mix well with a spatula
• Gradually add the water into the bowl, and mix well with the spatula
• Once it has been mixed well, knead the dough with your hand
• Knead until the dough is smooth
• Divide the dough equally to the desired size
• Flatten the dough, and put the red bean paste
• Close the dough carefully to wrap the red bean paste in the center (repeat step 7 and 8 for each piece of dough)
• Press/roll out the dough with red bean paste gently to make approx 1 cm thick (repeat step 7 to 9 for each piece of dough)
• Meanwhile, you can heat the pan
• Grease the pan with a bit of oil to prevent sticking
• Place the mochi cake in the pan
• Pan-fried each side for approx 5-10 mins, until golden brown
• Voila! Bon appétit!

PUMPKIN MOCHI

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.

PUMPKIN MOCHI

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.

PUMPKIN MOCHI

Steps:

• Mix dry ingredients.
• Mix wet ingredients.
• Combine wet and dry ingredients; mix well.
• Pour into a well-greased 9x13x2-inch baking pan.
• Bake 1 hour at 350°.
• Check for doneness.
• Cool completely and let sit 2 to 3 hours.
• Cut with a plastic knife in small pieces, each about 1/2x2 1/4 inches.