x
  • Home
  • Recipes
  • Press
  • About
  • Let’s talk!
Instagram Pinterest BlogLovin
Home › recipes › Crispy Pumpkin Mochi Cakes (3-Ingredients)

Facebook0Tweet0Pin0

link to follow on instagram  link to follow on Pinterest  Follow on Bloglovin

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Constellation Inspiration

Constellation Inspiration

A Dessert Blog

  • Cookbook
  • Tutorials
  • About
    • Press
  • Contact
  • Recipes:
  • cake
  • cookies
  • cream puffs
  • tarts
  • bars
  • candy
  • Asian-inspired
  • seasonal
    • Valentines
    • halloween
    • christmas
Jump to Recipe
recipes

Crispy Pumpkin Mochi Cakes (3-Ingredients)

by: Amy on: Oct 21, 2022

These pumpkin mochi cakes are crispy, tender, and chewy! They only require 3-ingredients: pumpkin purée, glutinous rice flour, amd sugar. The mochi cakes are pan fried, giving them a crispy, golden exterior while the centres remain soft and chewy. Because there are no eggs involved, you can easily scale the recipe up or down.

Review  or  Print Recipe

A pumpkin recipe! Rarely do I share pumpkin recipes because I get overwhelmed by all the pumpkin recipes that surface the internet during the fall months and pumpkin just isn’t my favourite ingredient. Don’t get me wrong, I love using kabocha squash (or Japanese pumpkin) in a lot of my cooking and baking — kabocha cheesecake cream puffs, kabocha salted egg yolk sesame balls, and kabocha mooncakes —but I’ll always choose kabocha over pumpkin for both flavour and texture. These pumpkin mochi cakes might be the only exception.

These 3-ingredient mochi cakes call for canned pumpkin purée (not pumpkin pie filling) that one would use to make pumpkin pie or muffins. It’s a great way to use up any pumpkin purée you have leftover from other fall baking projects. Because there are no eggs involved, you can easily scale the recipe up (to make 20 mochi cakes) or down (to make 4 mochi cakes). Glutinous rice flour, or sweet rice flour, is added to the pumpkin purée to create the base of the mochi dough. It’s important to get glutinous rice flour and not just regular rice flour so you get the chewy, sticky mochi texture. Granulated sugar is added to the mixture for a bit of sweetness and you can leave it at that if you like. I normally make it a plain pumpkin mochi but if I’m feeling fancy, I will make a simple 4-ingredient brown sugar filling (making this a 7-ingredient recipe!) for the mochi. The brown sugar filling is warm and sweet, much like the filling for a brown sugar pop tart. The mochi cakes are pan fried, giving them a crispy, golden exterior while the centres remain soft and chewy. Mochi cakes are best consumed right after they are made by you can reheat them on the pan until they get soft again.

Crispy Pumpkin Mochi Cakes (3-Ingredients)

These pumpkin mochi cakes are crispy, tender, and chewy! They only require 3-ingredients: pumpkin purée, glutinous rice flour, amd sugar. The mochi cakes are pan fried, giving them a crispy, golden exterior while the centres remain soft and chewy. Because there are no eggs involved, you can easily scale the recipe up or down.
Makes 12 mochi cakes
By Amy

Ingredients

Pumpkin Mochi

  • 300 g (1 1/4 cup) pumpkin purée
  • 260 g (2 cups and 3 tbsp) glutinous rice flour
  • 50 g (1/4 cup) granulated sugar

Brown Sugar Filling (Optional)

  • 67 g (1/3 cup) brown sugar
  • 3 g (1 1/2 tsp) all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instructions

Brown Sugar Filling (Optional)

  • Whisk together ingredients in a small bowl and set aside.

Pumpkin Mochi

  • In a large bowl, combine pumpkin purée, glutinous rice flour, and sugar with a rubber spatula, mixing until smooth. The mixture will resemble play-doh. If the mixture is too sticky, add more glutinous rice flour, one tablespoon at a time.
  • Divide the dough into 12 equal portions and roll each portion into a ball between the palms of your hands.
  • Using your knuckle, create an indent at the centre of mochi dough. Add 1 – 2 teaspoons of filling to the centre and pinch the dough to seal the filling.
  • Flatten the filled dough ball between the palms of your hands. Using the dull side of a butter knife, create marks on the side of the mochi to create the shape of a pumpkin. Repeat with remaining dough balls
  • Heat up a nonstick pan on medium heat. Brush on a thin layer of vegetable oil to the pan.
  • Add mochi cakes to the heated pan. Fry mochi cakes until golden, about 2 – 3 minutes. Using a spatula, flip the mochi cakes over.
  • Add 1/4 cup of water to the pan and add a lid to the pan, this will allow the mochi to steam and get tender. Leave lid on for 2 minutes. Remove lid and allow any remaining water to evaporate. Fry the mochi for additional 2 – 3 minutes until mochi cakes are golden and crispy.
  • Optional: add a pumpkin seed or pistachio for the 'stem' of the pumpkin mochi.

more like this:

No-Bake Cherry Blossom Jelly Cheesecake

Hanami Cherry Blossom Picnic 🌸

Recreating The Rebel Within Muffin

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Sweet Comments:

  1. KWL says

    Dec 11, 2022 at 10:02 pm

    5 stars
    Excellent, simple recipe. I mixed black sesame seeds into the dough and filled them with red bean paste. Absolutely delicious! Thank you!

    Reply

Primary Sidebar

a sweet hello.

Welcome to Constellation Inspiration, a buttercream-coated journal of recipes, stories, and love letters that are sweet to read, and even sweeter to eat. These love letters are dedicated to you.

sneak peaks & bonus recipes!

Sign up to get them for free:

featured

good grief! 💭 charlie brown shaker cookie with good grief! 💭

charlie brown shaker cookie with snoopy and woodstock sprinkles (they’re little heart sprinkles with details drawn with an edible marker)

#bakefromscratch #cookiedecorating #cookiedesign #shakercookies #snoopy
blueberry lilac no-bake cheesecake ✨ this lilac blueberry lilac no-bake cheesecake ✨

this lilac blueberry cheesecake is made with lilacs from my parents backyard. the base is made with ritz crackers — it’s sweet and salty, yum. the cheesecake uses the same recipe as my no-bake cherry blossom cheesecake but we added some homemade blueberry compote into the cheesecake and jelly layers for flavour and colour.

i love this cheesecake so much because it’s creamy and light, it’s like biting into a cloud. after it has set (i recommend overnight), cut a big slice and enjoy the fleeting lilac season before it slips away.

#cheesecake #nobake #nobakedessert #bakefromscratch #lilacs
indoor girlie 🤝 elderflower season i might not indoor girlie 🤝 elderflower season

i might not be the biggest fan of nature, but elderflower season can convince me to spend a good chunk of time rummaging through tall bushes in the middle of the night (read: 1am). i used the lemon ricotta cupcake recipe from my book and topped the cupcakes with swiss meringue buttercream flavoured with a bit of lemon juice and homemade elderflower syrup.

#bakefromscratch #cupcakedecorating #cakedecorating #cupcakedesign #elderflower
lilac season — a trailer. one of my favourite f lilac season — a trailer.

one of my favourite flowers to bake with are lilacs. they have a slightly sweet fragrance and i love pairing it with lemon, peach, or strawberry. here’s a sneak peak of everything i’ve been making with these lovely blooms.

#bakefromscratch #cakedecorating #cookiedecorating #lilacs #homecafe
fresh giant mango mochi 🥭 i knowwwwww i just m fresh giant mango mochi 🥭

i knowwwwww i just made mango mochi not too long ago, and i knowwwwww everyone is making it but i found the most perfect tree-ripen mango so we had to do it again! the mochi only requires three ingredients (pantry ingredients for me). the mango mochi comes together in a couple of minutes so it’s the perfect last minute dessert or snack. you know where you can find the recipe (psssst. the blog!!)

#mochi #homecafe #bakefromscratch #eattheworld #f52grams

Footer

Recipe Index
About
Press
Contact
Legal

sneak peeks & bonus recipes!

Sign up to get them for free:

© 2023 Constellation Inspiration · Site by Meyne