Pumpkin, or squash, is the most-talked food during the fall. It’s also a very versatile ingredient that can be made into sweets or savory dishes. The vibrant orange/yellow color also makes the dish presentable. Moreover, pumpkin is a good source of vitamins, such as vitamin E and B6, and has low glycemic index. This pumpkin mochi cake is very easy to make, and tastes the best when serving straight out from the pan.
You know the fall has arrived when Jean-Talon market is filled with various types of pumpkins and squashes. I just had to get a butternut squash and spaghetti squash home. I normally just bake the butternut squash in the oven for approximately 50 minutes to an hour, until soft. Then, I’ll divide it, mash it into purée, divide it equally into a ziploc bag, and freeze it! It’ll be ready to eat at anytime.
Making these pumpkin mochi cakes were actually an impromptu. It was on a rainy Saturday afternoon. I was feeling bored, and my cousin was craving for some sweets. Therefore, I started to look up on the internet for some inspirations.
This dessert totally brings back some nice childhood memories as I’ve always had this sweet potatoes mochi cakes, so I thought why not use pumpkin? They are pretty similar food, and can be easily replaced by each other.
Instead of just plain pumpkin mochi cake, I also added some red bean paste as the filling just to add a bit of sweetness. The sesame seeds are option, but it gives a nutty taste once it’s toasted.
The shape and size of the mochi cake is really up to you. With this recipe, I made a big one (around 6 inches), and 8 mini cakes (around 2 inches). You can also put any fillings that you like, such as banana, plain sugar, nut butter…etc. You name it! It’s really a no fuss recipe that can be done within 30 minutes, and you can please the crowd! Even if you can’t finish it, it can be stored in the fridge up to a week. Just heat it up before serving, it’ll be warm and chewy again.
- 1½ cups Glutinous rice flour
- ½ cup All purpose flour
- ½ cup Cooked pumpkin purée
- 1 tsp Cinnamon (optional)
- ½ cup Water
- 1 tbsp Red bean paste (per mini cake)
- Combine the glutinous rice flour, all purpose flour, and cinnamon with the cooked pumpkin purée in a bowl
- Mix well with a spatula
- Gradually add the water into the bowl, and mix well with the spatula
- Once it has been mixed well, knead the dough with your hand
- Knead until the dough is smooth
- Divide the dough equally to the desired size
- Flatten the dough, and put the red bean paste
- Close the dough carefully to wrap the red bean paste in the center (repeat step 7 and 8 for each piece of dough)
- Press/roll out the dough with red bean paste gently to make approx 1 cm thick (repeat step 7 to 9 for each piece of dough)
- Meanwhile, you can heat the pan
- Grease the pan with a bit of oil to prevent sticking
- Place the mochi cake in the pan
- Pan-fried each side for approx 5-10 mins, until golden brown
- Voila! Bon appétit!
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