CTV Recipes
Search Recipes
Pumpkin Pie Mochi
Mochis are Japanese rice cakes, and this variation is made with pumpkin puree custard filling. The outside of the mochi is even dipped in orange food colouring to give off those spooky Halloween vibes.
YIELDS
4
TO
6
Ingredients
Pumpkin Mochi Skin
- 1/4 cup glutinous rice flour
- 1/8 cup rice flour
- 1/8 cup wheat starch
- 3/4 cup milk
- 1/4 cup sugar
- 4 tablespoons oil
Pumpkin Pie Mochi
- 2 eggs
- 1/2 cup sugar
- 1/2 cup pumpkin puree
- 50 ml heavy cream
- 2 tablespoons butter
- 3 tablespoons pastry flour or cake flour
- 3 tablespoons wheat starch
- 2 tablespoons milk powder
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon ground cloves
Directions
Pumpkin Mochi Skin
- Combine glutinous rice flour, wheat starch, milk, sugar, and oil in a bowl and whisk until smooth.
- Pour mochi into a nonstick pan and cook until it forms a smooth ball.
- Let cool and knead until smooth.
Mochi
- Combine flour, wheat starch, milk powder, and sugar in a bowl. Set aside.
- Mix eggs, pumpkin puree, heavy cream, spices and butter in a saucepan and warm until butter is melted.
- Add the warmed wet ingredients to the dry ingredients and whisk until smooth.
- Return to a nonstick skillet or pan and cook on low heat until the custard forms a ball.
- Cover with saran wrap in a bowl and let chill in the fridge until completely cooled. Serve and enjoy!
