Pumpkin Mochi with Red Bean Paste
picture2: Pumpkin Mochi without coated flour
Most recipe suggests coating the mochi with flour (glutinous rice flour/cornflour/etc), I prefer eating it without. If you are coating the mochi with flour, let it cool down first. I like to eat them warm.
200g pumpkin, skin removed and washed
90g glutinous rice flour
20g fine sugar
80g red bean paste
- Cut the pumpkin into 1-inch cubes and steam for 15 minutes. Drain away the water from the steamed pumpkin (picture2:the pumpkin paste must be dry). Mash 150g of steamed pumpkin with the sugar until well combined.
- In a mixing bowl, add the pumpkin mixture into the flour. Knead the dough into a smooth paste or until the dough does not stick to your hand. Add in more flour if the dough is too wet or a bit of water if the dough is too dry to form. (In the attached picture, the mochi on the left is with lesser flour & stickier dough, it collapse after steaming)
- Roll the red bean paste into balls, about 10g each.
- Divide the dough into portion of 30-35g, about 6-7 mochi balls. Shape the pumpkin ball like a bowl, put in red bean paste, and rolled into a ball.
- Line a steamer with baking paper. Place the pumpkin ball on the baking paper. Place the mochi into the steamer (preboiled) and steam for about 10 to 12 minutes. Do not steam too long, otherwise the mochi will lose its shape and flatten. When the mochi is cooked, the skin becomes translucent and the size of the mochi becomes slightly bigger.
- Transfer the pumpkin mochi to a plate. Serve.