I don’t know what made me crave pumpkin mochi. I remember just grabbing my phone and jotting down “pumpkin mochi” as something I had to make. But how does one even make mochi?
You start with Glutinous Sweet White Rice Flour, which despite what the name might lead you to believe, is gluten free. Glutinous sweet white rice flour is what gives mochi its dense, chewy texture. I’m all about texture and dense things, so of course I love mochi.
I was looking for pumpkin mochi recipes but basically every recipe I found called for at least a stick of butter (butter mochi is popular in Hawaii, but I can’t remember having any there) and a cup of sugar. Uh, no. A friend of mine actually made pumpkin mochi with the butter and sugar and I had some and it was AMAZING but I can’t trust myself to have things like that around so I had to Cassie-fy it. Also, if you eat half the pan, you’ve had a vegetable serving for the day. I didn’t tell you to do that though.
- 1½ cup glutinous sweet white rice flour
- 1 cup pumpkin
- ½ cup unsweetened apple sauce
- 4 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 2 tbsp almond butter
- 2 eggs
- 1 tsp vanilla
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- ⅛ tsp pink Himalayan sea salt
- Preheat oven to 350F.
- Line 8X8 baking pan with parchment paper and spray with coconut oil. Set aside.
- In a large bowl, whisk together all ingredients except rice flour well.
- Slowly add in rice flour with a wooden spoon, ¼ cup at a time.
- Once batter is well mixed, pour into prepared pan and smooth top with a spoon or spatula.
- Bake for 25 minutes or until top begins to brown and a fork inserted comes out clean.
Chat with me:
Have you ever had mochi? What is your favorite cultural dessert? Is pumpkin mochi taking it too far?