Pumpkin Mochi

Chewy mochi stuffed with pumpkin pie filling.

Wrap the mochi dough around the pumpkin pie filling and seal.

Serve within a few hours for best results.

Ingredients

Filling

• 2 tbsp vegetable oil

• 460g (2 cups) pumpkin puree

• 50g (1/4 cup) sugar

• 1/4 tsp allspice

• 1/4 tsp cardamom

• 1/2 tsp cinnamon

• 1/4 tsp cloves

• 1/4 tsp ginger

• 1/4 tsp nutmeg

• 1/4 tsp salt

Dough

• 375g (2 1/2 cups) glutinous rice flour

• 340g (1 1/2 cups) pumpkin puree

• 100g (1/2 cup) sugar

• 100-200g water, depending on the water content of the pumpkin puree

• Cornstarch, for dusting

Instructions

Filling

1. Heat the oil in a saucepan over medium-low heat.

2. Add the rest of the filling ingredients.

3. Cook, stirring often, until the filling reduces to a thick paste.

4. Spoon the filling into 16 balls. If you have time, freeze the balls before making the dough.

Dough

1. Mix the flour, pumpkin puree, and sugar in a microwave-safe bowl. Add 100g of the water. If the dough is too crumbly, add more water.

2. Microwave on high in 30-second intervals, mixing in between, until the dough is shiny.

3. Let the dough cool a bit. Generously dust a surface with cornstarch.

4. Take small balls of dough and flatten them into a circle. Wrap the dough around the balls of filling and press to seal.

5. Roll the balls to even out the shape and place them in a container dusted with cornstarch. Serve immediately.