- 4-5 (3 kg) pumpkins
- 6 dl glutinous rice flour
- 3 tbsp corn starch
- 1.2 dl powdered sugar
- 3.5 dl pumpkin purée
- 5 dl pumpkin puree
- 50 g butter
- 1 dl sugar
- 0.5 tbsp cinnamon (ground)
- 0.5 tbsp clove (ground)
- 0.5 tbsp nutmeg (ground)
- 15 cloves (whole)
Purée:
See pumpkin pie, but make more.
Dough:
Just knead all of the ingredients into a dough.
Roll into 15 equal weight balls.
Filling:
Melt butter in skillet at medium heat.
Add all other ingredients, fry a few minutes at medium.
Lower heat to medium-low and stir frequently for about 30 minutes. It should form a fudge-like paste.
Mochi:
Roll dough ball out into a thin disk.
Scoop a blob of filling into the center.
Wrap dough around filling, pinch closed, and roll into sphere.
Press 5-6 vertical indentations around the sphere with a toothpick, simulating the indentations in a pumpkin.
Insert a whole clove in the top, like a pumpkin stem.
Line a bamboo steaming basket with baking paper or leaves.
Steam mochi for 11 minutes.
Allow to cool, and eat. Best when fresh.