Best 2 Pumpkin Mochi Recipes
Calling all mochi lovers and pumpkin spice enthusiasts! Get ready to embark on a culinary journey that combines the chewy delight of mochi with the warm, comforting flavors of pumpkin spice. Our collection of pumpkin mochi recipes is a symphony of taste and texture, offering a variety of options to satisfy your sweet cravings.
From classic steamed pumpkin mochi to irresistibly crispy pan-fried pumpkin mochi, our recipes cater to diverse preferences and skill levels. Indulge in the soft, gooey goodness of boiled pumpkin mochi or elevate your mochi game with the delightful crunch of baked pumpkin mochi. And for those seeking a unique twist, our pumpkin mochi donut recipe is a must-try. Additionally, we've included a vegan pumpkin mochi recipe for those with dietary restrictions or preferences. Each recipe is carefully crafted with detailed instructions and helpful tips to ensure your pumpkin mochi turns out perfectly every time.
PUMPKIN MOCHI
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
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
PUMPKIN MOCHI
Make and share this Pumpkin Mochi recipe from Food.com.
Provided by Pikake21
Categories Dessert
Time 1h15m
Yield 52 2-piece servings
Number Of Ingredients 10
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.
Nutrition Facts : Calories 128, Fat 4.7, SaturatedFat 1.2, Cholesterol 18.9, Sodium 70.2, Carbohydrate 20.1, Fiber 0.3, Sugar 12.1, Protein 1.8
Tips:
- Choose the right pumpkin. Use a small sugar pumpkin, also known as a pie pumpkin, for the best flavor and texture. These pumpkins have a deep orange color and a sweet, slightly nutty taste.
- Steam the pumpkin until it is very soft. This will make it easier to mash and incorporate into the mochi dough.
- Use glutinous rice flour. This is a special type of rice flour that is sticky and chewy, which is what gives mochi its characteristic texture.
- Knead the dough until it is smooth and elastic. This will help to develop the gluten in the dough and make it more pliable.
- Be careful not to overcook the mochi. It should be cooked until it is just set, but not too firm.
- Serve the mochi warm or at room temperature. It can be enjoyed on its own or with a variety of toppings, such as kinako (roasted soybean powder), sugar, or fruit.
Conclusion:
Pumpkin mochi is a delicious and versatile Japanese treat that can be enjoyed in many different ways. It is a great way to use up leftover pumpkin puree, and it is also a fun and easy project to make with kids. With a little planning and preparation, you can easily make pumpkin mochi at home and enjoy its unique flavor and texture.
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