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Pumpkin Mochi with Cinnamon Sugar Milk


  • Author: Remy Park

Ingredients

Scale

Pumpkin Mochi

  • 3 tbsp pumpkin purée
  • 2 tbsp glutinous rice flour
  • 2 tbsp tapioca flour, more as needed

Plain Mochi

  • 2 tbsp filtered water
  • 2 tbsp glutinous rice flour
  • 2 tbsp tapioca flour

Cinnamon Sugar Milk

  • 1 can full fat coconut milk
  • 12 tbsp coconut sugar
  • 2 sticks cinnamon
  • pinch of salt

Instructions

  1. Start by making the pumpkin mochi. Mix purée and flours in a small bowl until a dough forms, adding additional tapioca flour as needed until you achieve a workable dough that doesn’t stick to your hands.
  2. Next prepare your plain mochi by mixing the flours and water, again adding flour as needed until the dough is workable.
  3. To make a flower, lay a piece of parchment paper down and then roll out 5 uniform pumpkin balls, rolling tightly. Roll out 1 plain mochi ball, a little smaller than the pumpkin balls and place it on the parchment paper. Arrange the pumpkin balls around the plain mochi in a flower shape and gently press together (not too tightly). Repeat to create as many flowers as you’d like and place in the freezer for about 5-10 minutes.
  4. Meanwhile, add coconut sugar and cinnamon sticks to a small pot with the coconut milk. Cook on low heat, gently stirring until the coconut sugar melts and adjust to taste. Finish with a little bit of salt and remove from heat.
  5. Bring a small pot of water to a rolling boil and gently drop in the flower mochi pieces. Use a spoon to make sure nothing sticks to the bottom and once the mochi floats, it’s ready! Lift it out of the pot and into a bowl of cool water.
  6. To serve, place a few flowers into a bowl and serve with as much milk as desired.