Pumpkin Mochi with Coconut Filling
Ingredients
- 2 cups mashed pumpkin
- 2 cups glutinous rice flour
- 2 tablespoons corn starch
- 1 cup toasted glutinous rice flour (for coating)
Filling
- Grated coconut
- Jaggery powder (or brown sugar)
- 1 cup water
Preparation
Cut the pumpkin into small pieces, boil until soft, and mash it.
Mix the mashed pumpkin with glutinous rice flour and corn starch, then knead until it is no longer sticky.
For the filling, combine grated coconut, jaggery powder, and water, and cook until well mixed.
Form the dough into small balls and stuff each with a portion of the filling.
Bring water to a boil in a pot, then add the mochi balls and cook until they float to the surface.
Remove the mochi from the water and let it cool slightly.
Roll the mochi in the toasted glutinous rice flour to coat.
Arrange the mochi on a plate with space between them to prevent sticking.
Tips
You can optionally add nutella or kaya to the filling for variation.
Half a cup of toasted glutinous rice flour is also acceptable for coating if needed.
The mochi is done cooking when it floats, and coating helps prevent sticking.
