Pumpkin Mochi – Cute and Easy Halloween Desserts

October 16, 2021Mrs. Lin's Kitchen

Pumpkin mochi with chocolate filling is a yummy, easy, and cute Halloween dessert.

Mimic the shape of a pumpkin, each of these pumpkin mochi has a chewy outer shell and gooey chocolate filling inside. They make a yummy treat for the spooky Halloween season.

In this recipe, you’ll only need 4 easy-to-find ingredients. Chocolate goes well with pumpkin. However, you can also choose a more traditional filling such as red bean paste or raisin. The pumpkin I use for my recipe is kabocha but any edible pumpkin will do.

In order for the little pumpkin mochi to hold their shape after steaming, the consistency of the dough is very important. You want the dough to be soft enough to mold it into shape but not too crumbly. When you read the recipe, you’ll see that I didn’t add any water to my dough because the consistency is perfect. However, each pumpkin has different moisture content. If your dough is too dry, you can slowly add some more water until you reach the desired consistency. If it’s too wet, add more sweet rice flour.

Also, I don’t add any sugar to my dough. Feel free to add sugar if you want your mochi to be sweeter.

Pumpkin Mochi Ingredients

1/2 lb of pumpkin/kabocha
3/4 cup of sweet rice flour or mochiko
6 tbsp chocolate chips
Raisins

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Pumpkin Mochi

October 16, 2021 Mrs. Lin's Kitchen

Ingredients

1/2 lb pumpkin, (kabocha)
3/4 cup sweet rice flour, (mochiko)
6 tbsp chocolate chips, (filling of your choice)
raisins

Instructions

Prepare Pumpkin

1)
To cut the kabocha, first, pry out the stem with the tip of your knife. Carefully cut the pumpkin in half. Kabocha is quite hard so take your time. Once you cut open the kabocha, remove the seeds inside with a spoon. You can discard the seeds or use them to make roasted pumpkin seeds. Lastly, cut the pumpkin into smaller chunks for steaming.
2)
Steam the kabocha for about 30 minutes or until it becomes soft. After 30 minutes, check for doneness by poking through the kabocha with a skewer or a chopstick. If you can poke through easily, the kabocha is ready.
3)
When the kabocha cools down a bit, take off the skin. Kabocha skin is edible but for our recipe today, we don’t want to keep the skin on.
4)
Mash the steamed kabocha through a mesh strainer.

Make the Dough

1)
Mix the mashed kabocha with ¾ cup of sweet rice flour. With your hand, knead the mixture into a smooth dough. This will be the outer shell of our pumpkin mochi. My dough is just right. It’s not crumbly or too wet that I can’t mold it into shape. However, each pumpkin has different moisture content. If your dough is too dry, you can slowly add some more water until you reach the desired consistency. If it’s too wet, add more sweet rice flour. I also didn’t add any sugar to my dough. But if you like the mochi sweeter, feel free to add sugar.
2)
Divide the dough into equal size pieces and roll each piece into a ball

Assemble Pumpkin Mochi

1)
Take one of the dough balls and make a little bowl, about 3” in diameter. Add a few pieces of chocolate chips or a filling of your choice. Slowly and carefully close off the dough ball and smoothen the surface with the palm of your hand. You can place the ball closing side down to hide the closing marks.
2)
To mimic the pumpkin shape, use a skewer to carve one line from one side of the ball to the opposite side. Create 4 lines to make the pumpkin shape. You can use a knife to do this too. Then place 1 raisin on top as the pumpkin stem
3)
Steam for 20 to 25 minutes on low heat. The dough will lose its shape if the heat is too high. So make sure to keep your heat on low while steaming.

Pumpkin Mochi – Cute and Easy Halloween Desserts