As the crisp autumn air settles in and the leaves turn vibrant shades of red and orange, it’s the perfect time to get creative in the kitchen with seasonal ingredients. One of my favorite fall treats is the adorable pumpkin mochi filled with gooey chocolate. Not only are these little pumpkins irresistibly cute, but they also offer a delightful combination of flavors and textures that will leave you craving more.
Why Pumpkin Mochi?
Pumpkin mochi is a unique twist on traditional mochi. By incorporating kabocha squash (or any sweet pumpkin), you get a naturally sweet and slightly nutty flavor that pairs perfectly with the chewy texture of mochi.
Making it is a fun and easy project that you can do with family and friends. It’s a great way to spend a cozy afternoon indoors, enjoying the warmth of the kitchen and the sweet aroma of steamed pumpkin. Plus, the process of shaping the mochi into little pumpkins is a creative and relaxing activity that kids and adults alike will enjoy.
Tips for Success
To ensure your pumpkin mochi turn out perfect every time, here are a few tips:
- Choose the Right Pumpkin: Any sweet pumpkin or squash would work, but I recommend Kabocha squash for its sweet flavor and smooth texture. If you use a pumpkin with higher water content, you may need to increase the amount of glutinous rice flour.
- Knead the Dough Properly: The dough should be firm enough to hold its shape but not too dry. If it’s too sticky, add more glutinous rice flour. If it’s too dry, add a small amount of water.
- Shape with Care: Use a toothpick to gently carve lines around the dough balls to create the pumpkin shape. This step requires a bit of patience, but the end result is worth it.
- Steam to Perfection: Make sure to steam the mochi for the right amount of time (15-20 minutes depend on the size). Over-steaming can make them too soft, while under-steaming can result in a doughy texture.
With these tips in mind, you’ll be able to create pumpkin mochi that are not only cute but also deliciously satisfying. Enjoy the process and the delightful results!
Pumpkin Chocolate Mochi
Ingredients
- 400 g Kabocha squash
- 50 g Sugar
- 180 g Glutinous rice flour plus extra for adjustments
- 60 g Rice flour
- Chocolate pieces
- Raisins for pumpkin stems
Instructions
Prepare the Kabocha Squash:
- Peel the kabocha squash and cut it into small chunks.
- Steam the squash until it becomes soft and easily mashable (about 15-20 minutes).
Make the Dough:
- Mash the steamed squash in a large bowl until smooth. Add the sugar and mix well.
- Add the glutinous rice flour and rice flour to the mashed squash. Knead the mixture until it forms a dough that does not stick to your hands.
- If the dough is too sticky, add more glutinous rice flour. If it is too dry, add a small amount of water. The dough should be firm enough to hold its shape without flattening when steamed.
Form the Mochi Pumpkins:
- Take a small portion of the dough (about 30 grams) and roll it into a ball.
- Flatten the ball with your hand to create a disc. Place a piece of chocolate in the center of the flattened dough.
- Carefully wrap the dough around the chocolate and roll it back into a ball, ensuring the chocolate is completely enclosed.
- Using a toothpick, gently carve lines around the ball to resemble a pumpkin. Insert a raisin on top to mimic the pumpkin stem.
Steam the Mochi:
- Place the pumpkin-shaped mochi balls in a steamer lined with parchment paper.
- Steam for 15-20 minutes until the dough is cooked through and the mochi is tender.
Serve:
- Let the mochi cool slightly before serving. Enjoy your delightful chocolate-filled pumpkin mochi!
