Pumpkinmochi 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

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.

SPICED PUMPKIN MOCHA

Steps:

• For the whipped cream: In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, add the cream and whip until it holds soft peaks. Add the sugar and continue to whip until it holds firm peaks.
• For the pumpkin spice mocha: Into a small saucepan over medium-low heat, add the pumpkin puree, cocoa powder, granulated sugar, pumpkin pie spice, vanilla and 1 cup water. Stir until melted together to form a thick chocolate syrup, 1 to 2 minutes.
• Add 1/2 cup of the chocolate syrup to a large (2-cup) coffee mug. Add 2 shots of espresso and 1 cup of the hot milk and stir to combine. Repeat with the remaining ingredients and 3 more mugs. Top with dollops of whipped cream, a sprinkle of pumpkin pie spice and a pinch of flaky salt if using.