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Pumpkin Mochi

Twelve steamed pumpkin mochi in a bamboo steamer basket, each shaped like a tiny pumpkin with vertical ridges and goji berry "stems" on top.

These are pumpkin-filled, pumpkin-SHAPED, pumpkin mochi. AHHHH SO CUTE! And very delicious, too. The mochi is soft and chewy on the outside, pillowy and pumpkin-y on the inside.

This recipe makes 8 mochi, so I often double or even triple it for gatherings. (People tend to be very impressed by these.)

A few notes before starting:

  • Pumpkin purée - I just use the canned kind, but you can absolutely make your own from scratch.
  • Sweetness - This recipe uses minimal sugar so the mochi are not too sweet. Feel free to add more to taste!
  • Shaping - It's okay if they turn out inconsistently shaped. These are fun! Plus, pumpkins all look a little funky anyway...
Prep Time 30 mins
Cook Time 10 mins
Rest Time 5 mins
Total Time 45 mins
Cooking Method:
Cuisine: , ,
Courses:
Difficulty: Beginner
Servings: 8
Calories: 130
Dietary: Dairy-free, Gluten-free
Description

These soft, chewy pumpkin mochi are the perfect not-too-sweet fall treat. They're surprisingly easy to make and only take 5 simple ingredients. Bring them to a potluck to impress your family and friends, or make a batch to celebrate Halloween or Thanksgiving.

Ingredients
  • 175 g pumpkin purée (see note)
  • 115 g glutinous rice flour
  • 30 g corn starch
  • 35 g sugar
  • 8 dried goji berries or raisins (optional)
    • Filling:
  • 250 g pumpkin purée (see note)
  • 20 g butter
  • 18 g sugar
  • Pinch of salt
Instructions
    Making the filling:
  1. 1

    Add the pumpkin purée (250g), butter, sugar, and salt to a nonstick pan. Set the heat to medium and stir with a spatula until combined.

  2. 2
    Keep stirring constantly until the purée reduces to a thick, paste-like consistency. This takes 25-30 minutes (a great opportunity to catch up on a show or book!).
  3. 3
    Once cooled, divide the filling into 8 equal pieces and roll each into a ball. Keep in the freezer until ready to use.
    4. Making the mochi:
  4. 4
    In a mixing bowl, combine the remaining pumpkin purée (175g), glutinous rice flour, corn starch, and sugar. Stir with a spatula until a rough dough forms, then knead by hand until smooth.
    If you find that the dough is too sticky, knead in a little glutinous rice flour at a time until it no longer sticks to your hands.
  5. 5
    Divide the dough into 8 equal pieces and roll each into a ball.
  6. 6
    Flatten a dough ball into a circle, about 1-cm thick. Place a ball of filling in the center, then fold in the edges of the dough and pinch the seam closed. Roll the filled dough gently into a smooth ball.
  7. 7
    Use a toothpick or the back of a paring knife to press 8 evenly spaced lines around the ball, from top to bottom, to create the pumpkin shape. Press a goji berry (or raisin) into the center top. Repeat with the remaining dough and filling.
  8. 8
    Arrange the mochi in a lined steamer basket with just a little space between them.
  9. 9

    Set the basket over a pot of boiling water on medium-high heat, cover with a lid, and steam for 10 minutes.

  10. 10
    Turn off the heat and let the mochi rest for 2 minutes before uncovering.
  11. 11
    Serve warm or let cool before serving. Enjoy!

Nutrition Facts

Servings 8

Serving Size 1 mochi

Amount Per Serving
Calories 130kcal
% Daily Value *
Total Fat 2g4%
Total Carbohydrate 26g9%
Dietary Fiber 2g8%
Sugars 7g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe uses 1 15-oz can of pumpkin purée total.

Instead of making the pumpkin filling, you can also use store-bought or homemade red bean paste!

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Iris
Hey! I'm Iris, a casual home cook and rice enthusiast. I share Chinese-ish recipes that prioritize health and convenience.