Description
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.
Ingredients
Units
Scale
- quarter of a medium kabocha (480g raw, no skin)
- 2–3 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)
- 1/2 – 2/3 cup potato starch for dusting (64-95g)
Instructions
- 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.
- Add cooked kabocha into a food processor or blender along with sugar (if using, see notes) and blend until smooth.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Take one mochi sheet and brush off the potato starch.
- Place kabocha ball in the middle of the mochi sheet.
- Pinch two ends of the mochi together to cover the kabocha filling.
- Pinch the other two corners together.
- Tuck and pinch the 4 remaining corners together until the bottom no longer has pointy corners sticking out.
- 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.
Notes
* 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