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Kabocha Pumpkin Daifuku Mochi


The classic Japanese Daifuku gets a fall make over! Learn how to make Kabocha Pumpkin Daifuku Mochi with the perfect soft and chewy mochi shell and sweet Kabocha paste filling.


Units Scale
  • quarter of a medium kabocha (480g raw, no skin)
  • 23 tbsp sugar, optional* (24-36g // cane, white or coconut sugar)
  • 1/2 cup shiratamako OR sweet rice flour (90g)
  • 3.5 tbsp white sugar* (45g)
  • 2/3 cup water (162g)
  • 1/22/3 cup potato starch for dusting (64-95g)


  1. Chop Kabocha into 1 inch pieces. Place in a microwave safe dish and microwave on high (1100 W) for 4-5 minutes, or until cooked through.
  2. Add cooked kabocha into a food processor or blender along with sugar (if using, see notes) and blend until smooth. 
  3. Transfer paste back into microwave safe dish and microwave for 3 minutes on high. Mix the paste and check consistency. If it still seems loose, microwave in 30 second intervals until thick. The paste should end up being anywhere from 200-215g depending on if any sugar is added. Let the paste cool for a few minutes by placing a icepack under the dish. 
  4. Divide the paste into 6 equal portions, around 33-34g each. Roll them into balls and place them on a parchment lined baking tray. Place in the fridge to let them firm up. 
  5. Combine the shiratamako and sugar into a bowl and whisk together. Add water and mix until well combined. Cover with a damp paper towel and microwave on high for 1 minute (1000 W). Mix with a silicon spatula and then microwave for another 30 seconds. Check to see if it’s done- there shouldn’t be any liquid remaining and the colour will look less solid. 
  6. Place a large piece of parchment paper on work surface and dust with potato starch. Use a silicon spatula to trasnfer the mochi onto potato starch. 
  7. Generously dust more potato starch on top of the mochi. Roll out the mochi, place onto a baking tray and place into the fridge for at least 10 minutes. 
  8. Take the mochi out of the fridge and cut into 6 circles using a medium to large cookie cutter (I used a 7.5cm // 3 inch cookie cutter). Eat the remaining scraps as you work. Take the kabocha balls out of the fridge. 
  9. Take one mochi sheet and brush off the potato starch. 
  10. Place kabocha ball in the middle of the mochi sheet. 
  11. Pinch two ends of the mochi together to cover the kabocha filling.
  12. Pinch the other two corners together. 
  13. Tuck and pinch the 4 remaining corners together until the bottom no longer has pointy corners sticking out. 
  14. Brush a bit of potato starch on the bottom and place on a plate. Repeat steps and finish making the rest of the daifuku mochi.


* Taste kabocha for sweeteness. If already sweet, start with 1-2 tbsp sugar. If you don’t mind the change of colour, you can also use coconut sugar. 

** White sugar keeps the mochi soft and white. If you don’t mind change in colour, use coconut sugar for refined sugar free. 

Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

  • Category: Desserts
  • Method: Microwave
  • Cuisine: Japanese

Keywords: mochi, daifuku, pumpkin, kabocha, japanese desserts