Pumpkin mochi is a delicious and easy to make treat perfect for fall! Made with just a few simple ingredients, this recipe comes together quickly and can be enjoyed by all.
So what are you waiting for? Get cooking today and enjoy the taste of autumn with pumpkin mochi!
Mahalo to Foodland Hawai’i for sponsoring this post. As always, thoughts and opinions are my own.
Mochi is a Japanese rice cake that has been enjoyed for centuries. It is made by pounding steamed rice into a sticky paste, and then shaping it into desired forms. Mochi can be eaten plain, or filled with anko, a sweet bean paste, or other many other fillings.
Is pumpkin mochi gluten free?
Mochi is also naturally gluten-free, making it a great treat for those with gluten sensitivities or celiac disease. So whether you’re looking for a delicious snack that everyone can enjoy, or you need to bring a dish to a potluck that will accommodate all your friends’ dietary needs, pumpkin spice mochi is the perfect choice!
What is pumpkin mochi?
Pumpkin mochi is a popular variation of this traditional treat. The pumpkin puree gives the mochi a lovely orange color and a sweet, pumpkin flavor.
This recipe is very easy to follow and only requires 5 simple ingredients that you likely already have in your kitchen.
Ingredients to make this pumpkin mochi recipe
- Mochiko flour. This a glutinous sweet rice flour. Despite the name, it is gluten free. Unfortunately you can not replace this with regular flour. You can find this in the Asian aisle at the grocery store or checkout your nearest Asian stores.
- Maika’i Organic Pure Cane Sugar. You can find this in the baking aisle at your local Foodland today.
- Pumpkin puree. Homemade or canned will work here. Be sure to get pumpkin puree and pumpkin pie filling.
- Pumpkin pie spice. Add that pop of fall flavor. Homemade or store bought also works well here.
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
How to make pumpkin mochi?
Start by preheating your cooking oil in a pot to 350F. As the oil is heating up you can start on the batter.
To a large bowl add in the mochiko flour, cane sugar, pumpkin puree, and pumpkin pie spice. Mix until well combined. The batter will be thick.
Gradually add water and mix until the batter resembles thick muffin batter. The water amount may vary depending on the moisture content of the pumpkin puree. Start with less. You can always add more.
Once the oil has reached 350F you are ready to fry. Using a small cookie scoop, scoop the batter and place in the hot oil. Fry for 10-12 minutes or until the mochi is golden brown.
The mochi will sink to the bottom of the oil when added in. Once the mochi is almost done, it will begin to rise to the surface and float. Like a built in thermometer letting you know when it’s done.
Remove from oil and drain on a cooling rack set over a baking sheet or on a paper towel and ENJOY!
Tips for making the best pumpkin mochi
- Use a non-stick pot. This will help prevent the mochi from sticking to the pot as it sinks to the bottom.
- Use pumpkin puree, not pumpkin pie filling. If you only have pumpkin pie filling omit the added pumpkin pie spice.
- Mochiko flour can not be replaced with regular flour. You will not get the right texture and consistency.
Frequently asked questions
This pumpkin mochi recipe is best eaten fresh. If you have left overs, it can be stored in an airtight container at room temperature for a day or two.
As mentioned earlier these are best eaten fresh, however it can be toasted or fried again to achieve that crispy exterior. You can also microwave it for a short time.
While freezing mochi is not desirable, you can freeze the premade batter and defrost prior to frying.
Other great mochi recipes
- Heat cooking oil in a non-stick pot to 350F. While the oil is heating up, mix the batter.
- To a large bowl add mochiko flour, sugar, pumpkin puree, and pumpkin pie spice. Mix to combine
- Gradually add the water until you have a thick batter that resembles muffin batter. Do not add all the water at once. If your batter is too thick, add water 1-2 tablespoons at a time until desired thickness.
- Once the oil has heated up, start frying the mochi. Using a small cookie scoop, scoop the batter into the oil. Fry for 10-12 minutes or until golden brown.
- Remove from oil and place on a cooling rack over a cookie sheet or on a paper towel to drain excess oil.
- Cool slightly and ENJOY!
– Use pumpkin puree, not pumpkin pie filling. If you only have pumpkin pie filling omit the added pumpkin pie spice.
– Mochiko flour can not be replaced with regular flour. You will not get the right texture and consistency.
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!