Introduction: Pumpkin Mochi

Mochi, is a type of cake and/or dessert, made of glutinous rice flour. It can be served as is, filled, and turned into ice cream (cold dessert). It is Japan origin, but can be found in many Asian countries. The following mochi is flavored and filled with caramelized pumpkin puree, which then shaped into pumpkins.


  • nonstick pan
  • bowl
  • rolling pin
  • parchment paper
  • cling wrap
  • wooden spoon
  • microwave
  • cornstarch
  • kitchen twine
  • roasted pecans

Step 1: Pumpkin Filling

I used homemade roasted pumpkin puree, by roasting pumpkin pieces in 450 F for an hour, then mash. You can steam or boil your pumpkin, but make sure to squeeze out as much water as you can. In fact, you can use store bought pumpkin puree, no sugar added, for quicker and less hassle method.

  • 2 c packed, homemade roasted pumpkin puree, reserve 3 tbsp
  • 5 tbsp sugar
  • 1/8 tsp each of nutmeg powder, allspice powder, cinnamon powder


  • Place all ingredients into a nonstick wok/pan
  • Cook until thickened (mold-able)
  • Cool to room temperature
  • Shape into balls (8-12, depending the size you want to make)

Step 2: Mochi Dough

  • 110 g glutinous rice flour
  • 65 g sugar
  • 3 tbsp of reserved roasted pumpkin puree
  • a pinch of salt
  • 130-150 ml water


  • Place all ingredients into a bowl, stir to mix
  • Pour in water, stir to combine
  • Cover bowl with cling wrap plastic, punch a hole
  • Microwave for 2 minutes
  • Take bowl out of microwave
  • Stir mixture with a wooden spoon, make sure everything is mixed
  • Cover again, and microwave for another 30 seconds

Step 3: Pumpkin Mochi

  • Lay a parchment paper on a flat surface, sprinkle generously with cornstarch
  • Dump mochi on cornstarch and coat mochi evenly with cornstarch
  • Roll flat mochi and slice into portions (8-12, depending the size you want to make)
  • Cut enough cling wrap (as many as your mochi)
  • Lay a mochi skin on each cling wrap and place a filling in center
  • Bring all sides to center, shaping mochi into balls (by bringing all sides of the cling wrap
  • Twist cling wrap
  • Repeat steps until all mochi skins are filled and wrapped
  • Now grab a twine or a thread, tie mochi as if you'd gift wrap, into pumpkin shape
  • Chill mochi for at least an hour
  • Untie, unwrap, and push in toasted (raw is fine) sliced pecans as stumps

Enjoy mochi chilled, room temperature, served with green tea, or your favorite beverage. You can also gift your mochi as Autumn gift.

Pumpkin Challenge

Participated in the
Pumpkin Challenge