I’ve been working on trying to create a pumpkin mochi recipe. Every year I make pumpkin mochi cake, and I plan on making it again this year, but I also wanted to try making individual pumpkin mochi balls.
My first attempt was a few weeks ago using the microwave method. They tasted good, but the dough didn’t come together well. When I shaped them into balls, they kept sagging down like a sad lump. The dough was also super sticky and so I had to dust them with a lot of cornstarch. As a result, the bright orange color of the mochi was hidden by the cornstarch.
So then I thought of boiling the mochi, for a more stable ball. There is a chinese dessert, sometimes referred to as sticky rice balls or glutinous rice balls, which is boiled mochi/glutinous rice flour.
While these held their shape much better, they also came out a much lighter shade of orange than I wanted to and the flavor of pumpkin was practically non-existent.
Boiled Pumpkin Mochi Balls
1 cup sweet glutinous rice flour or mochiko flour
approx 5 tablespoons water
1/4 cup pumpkin puree
1/4 cup sugar
1. Pour all the ingredients into a bowl and mix. You may need to add more water to the dough. The dough should be sticky, but if you touch it, it should not stick to your hands. Add enough water until the dough comes together and doesn’t stick to your hands.
2. Take small chunks of dough and roll them to form balls.
3. Boil a small pot of water and drop balls in after water begins to boil. Let them cook for approximately one minute. The balls should float to the top.
4. Pour out the hot water and rinse the balls in cold water to cool them down. Then let them sit for about an hour to cool.
5. When the balls have cooled, scoop them out and place them in mini cupcake liners. The mochi balls should be eaten the day of. The next day they will lose their chewiness. Do not refrigerate, as the dough will completely lose its chewy texture.