Pumpkin mochi is a perfect dessert for Thanksgiving and it is easy to make. You can fill them with almost anything. I filled mine with chocolate ganache.
These are best served the same day, but can also be served the next day. Any longer, and the mochi will most likely lose its chewy texture. Do not refrigerate the mochi because it will completely lose its chewy texture.
Microwave Pumpkin Mochi with chocolate filling
1 cup of Mochiko glutinous rice flour
2 tbsp of sugar
1/4 cup pumpkin puree
2/3 cup of water
Cornstarch/potato starch/or tapioca starch – for dusting
1/2 cup heavy cream
4 oz bittersweet chocolate, chopped
1. First make the chocolate ganache. Heat heavy cream in a small pot. Be careful to not let it boil over. Once it begins to boil, remove from the stove.
2. Pour heavy cream into bowl of chopped chocolate. Stir and mix until chocolate is completely melted.
3. Let ganache cool to room temperature so that it takes on a more solid form so that you can roll it into balls. You can speed up this process by sticking the ganache into the fridge for about 30 minutes.
4. Take chocolate ganache and roll it into balls approximately 1/2 inch
5. In a microwave safe bowl, mix together mochiko glutinous rice flour, sugar, pumpkin and water. Mix well.
6. Microwave the mixture on high for two minutes. Remove and stir quickly, until dough is evenly mixed. Return to the microwave and cook for another 1 to 1 1/2 minutes. The dough should have an almost transparent look. You may need to microwave for an additional minute.
7. Stir after last microwave attempt until the dough is even in color. Dust a plate or counter top with either cornstarch, tapioca starch or potato starch. Let the dough cool to room temperature.
8. Dust your fingers and palms with starch and flatten a piece of dough (about 1 tablespoon worth) to a circle. Then put in ganache ball and wrap dough around ganache ball and pinch at opening. Repeat until all dough is used up.