Boiled Pumpkin Mochi Balls
Ingredients
- 1 cup sweet glutinous rice flour or mochiko flour
- approx 5 tablespoons water
- 1/4 cup pumpkin puree
- 1/4 cup sugar
Instructions
- 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.
- Take small chunks of dough and roll them to form balls.
- 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.
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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