Easy Pumpkin Mochi with Cinnamon Sugar Milk
Make sweet and chewy Pumpkin Mochi with Cinnamon Sugar Milk for a delicious dessert perfect for Fall. It happens to be gluten-free and vegan!
Ingredients
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
- 1-2 tbsp coconut sugar
- 2 sticks cinnamon
- pinch of salt
Instructions
- 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.
- Next prepare your plain mochi by mixing the flours and water, again adding flour as needed until the dough is workable.
- 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.
- 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.
- 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.
- To serve, place a few flowers into a bowl and serve with as much milk as desired.
Notes
Secrets to Success
- I like to turn my mochi dough into cute little orange and white flowers. To do this, simply roll pieces of mochi dough on a piece of parchment paper. Make the orange balls slightly larger than the plain balls; These will be the flower petals. Then, simply arrange the petals around the center for adorable little edible flowers.
Serving Tips
- I like to serve this mochi a little like cereal. While the milk is warm, simply pour some over the mochi in a bowl. Then, enjoy with a spoon. The milk adds moisture and extra spiced sweetness to the mochi.
Storage Tips
- Pumpkin mochi is best enjoyed fresh as it can lose its shape and texture when stored over time.
- To store leftovers, let the mochi cool to room temperature. Then, place the balls in an airtight container in the refrigerator for up to 2 days. Store the cinnamon milk in its own airtight container in the fridge. When ready to serve, combine the two in a bowl and enjoy.