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Kabocha Mochi

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5 from 13 reviews


Units Scale
  • 300 g raw kabocha
  • 58 tbsp (5080 g) potato starch
  • 1 tbsp (15 g ) vegan butter
  • 1/4 cup (50 g) cheese, optional


  1. Cut kabocha into 1 1/2 inch chunks. Cover and microwave for 3 minutes on high, until soft. Once cooled, cut off the skin. 
  2. Mash with a fork. Start with 4 tbsp 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 tbsp of potato starch. Adding more potato starch will yield a firmer chewy mochi, whereas adding in less will make for a softer mochi. 
  3. 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. 
  4. Heat vegan butter over medium heat. Once melted, add in the mochi and pan fry each side until golden brown (about 1 1/2-2 minutes per side). If the edges look uncooked, cover and reduce heat to low. Cook for 1-2 minutes or until edges are cooked. 
  5. Serve immediently and enjoy!


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About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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  1. 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!

  2. 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!

  3. 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!

  4. 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!