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Kabocha Mochi
Ingredients
Units
Scale
- 300 g raw kabocha
- 5-8 tablespoon (50-80 g) potato starch
- 1 tbsp (15 g ) vegan butter
- ¼ cup (50 g) cheese, optional
Instructions
- Cut kabocha into 1 ½ inch chunks. Cover and microwave for 3 minutes on high, until soft. Once cooled, cut off the skin.
- Mash with a fork. Start with 4 tablespoon of potato starch and mix together until well combined. Depending on the moisture content of the kabocha, you may need to add up to 8 tablespoon of potato starch. Adding more potato starch will yield a firmer chewy mochi, whereas adding in less will make for a softer mochi.
- Divide the mixture into 4-5 amounts. Oil your hands and then place one portion of the kabocha mash in your hands. Flatten and stuff with cheese (or other filling of choice). You can also just roll them into a ball and flatten them into a small pancake.
- Heat vegan butter over medium heat. Once melted, add in the mochi and pan fry each side until golden brown (about 1 ½-2 minutes per side). If the edges look uncooked, cover and reduce heat to low. Cook for 1-2 minutes or until edges are cooked.
- Serve immediently and enjoy!
Notes
- Helpful Equipment: parchment muffin liners, 12 cup muffin tin, spatula, mixing bowls, whisk
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
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Amy says
Very tasty and easy to make as a snack. I didn’t have potato starch so I used corn starch and these still turned out pretty good!
★★★★★
Kiki says
What kind of cheese did you use ? Melts like real cheese!
Lisa Kitahara says
Daiya, Nabati & Gusta! 🙂
Samantha says
Made this 2 days in a row and I'm obsessed! The first time, the mixture kept sticking to my hands, but still tasted delicious. I made sure to oil my hands a lot more the second time around and it came out perfectly!
★★★★★
Audree says
Can I make this with corn or tapioca starch instead?
Lisa Kitahara says
Yes!
Miranda starr says
I used corn starch and it did not work as planned. Not stretchy! I’d stick to potato starch
Angelica says
I would like to do this recipe but I don't own a microwave!! how should I cook the kabocha and how long? stove or oven?
Lisa Kitahara says
You can steam it over the stove until tender 🙂
Adam says
A great, simple recipe! It was easy to follow and gave me good inspiration to experiment with it. Using what was available to me, I opted for sweet potato mochi with a sesame soy mushroom filling. And I'm going to keep playing around!
★★★★★
Moni says
Very easy to make and super tasty! We couldn’t stop eating them. Your recipes are convincing my boyfriend to become plant based too 😂
★★★★★
Kendra says
Made this with honeynut squash instead of kabocha squash (just happened to have it on hand) and it was AMAZING. I love how fast everything comes together, and the result is unlike anything I could have ordered for takeoit. Will be making this again, and I can’t wait to try it with other types of squash or sweet and starchy root veggies.
★★★★★
Christina says
I tried this recipe two ways and loved it. First, it tried it as is. It was very good, with the kabocha and cheese flavors pairing well together. The second time I made them, I stuffed them with different ingredients from my fridge that I needed to use up, but wanted to use them in a fun and interesting way. I stuffed the kabocha with spinach, red bell pepper, and sausage in a Golden Curry Japanese Curry mix sauce. I'm not vegan but have many vegan family and friends so I could sub out the sausage for a vegan option when I make this for them in the future. I definitely recommend making this recipe, whether you're going to make it the way Okonomi Kitchen originally posted, or if your going to modify it in your own way. The base is a great recipe, so there is so much room for personalization!
★★★★★
Christina says
I tried this recipe two ways, both were great. First, I made the recipe as it, which I thought was very tasty because the kabocha and cheese flavors really compliment each other. The second time I made them, I stuff the kabocha mix with different ingredients that I needed to use up in my fridge and thought this would be a fun way to incorporate them. I filled it with spinach, red bell pepper, sausage, and Golden Curry Japanese curry sauce. I am not vegan but I have many vegan family members and friends, so if I wanted to make this again, it would be easy to sub the sausage out for a vegan alternative. I definitely recommend this recipe as is, and its also so easy to modify to include other ingredients to your liking!
★★★★★
Lucia says
These are so good and easy to make!
Probably gonna make them weekly from now on!
★★★★★
Marina says
I've been meaning to get to like pumpkin and these are just the best. So chewy, and the cheese fits the flavor and texture so well. It's easy and fast to do and really good!
★★★★★
Laura says
I had no vegan cheese or other stuffing to work with and used butternut, but I seasoned it with curry, garlic and cumin and it was so delicious! Love the texture and how easy this is to make, thanks for an awesome recipe!
★★★★★
B says
These are SO good, and so quick and easy to make! I followed some other commenters and made some with cheese and some with some leftover dumpling filling I had sitting in the fridge. Both were delicious!
★★★★★
Déborah oliveira says
My first time doing this recipe and it turned out amazing! Very easy to make, and very versatile. I used smashed potatoes for the filling. It's not very easy to find potato starch where I live, but it was okay to use corn starch instead, it just didn't get so chewy. I loved it, thank you Lisa!
★★★★★
Chelsea says
Easy and delicious!!! I did a couple different cheese stuffings with some frozen kale and it was amazing.
★★★★★