Pumpkin Mochi Pumpkin butta filling


Adapted from Woks of Life!  WUt?! It’s the cayutest food we’ve ever made. And here’s how.


Fillin’ Ingredients

4 tablespoons butter
1 29 oz. can pumpkin puree, divided (2 cups + 1 1/2 cups)
1/3 cup granulated sugar
1/2 teaspoon cinnamon

Mochi Dough Ingredients

2 1/2 cups sweet rice flour
3 tablespoons cornstarch
1/2 cup caster sugar
15 whole cloves


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 (you’ll be rolling it into balls). This process will take about 30 minutes. Put in fridge to cool completely.

Dough: Mix the sweet rice flour, cornstarch, and caster sugar (ground up sugar that isn’t as fine as powdered 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. Make sure the dough circle is thin, but not so thin that it will break when you put the filling in.  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 or chopstick to press the pattern of outer lines into the pumpkin blob. Top with a clove as your pumpkin’s “stem.”

Cook: Prepare your steamer with cold water and line the rack with cheese cloth. You might be able to use a thin dish towel if you don’t have a 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.


Fresh out of the steamer.


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