It’s a flavor collaboration like no other. It’s pumpkin + marmalade + almond flour MOCHI! The pumpkin and the orange marmalade are so good together, and because the marmalade is used instead of other sweeteners, there’s a sweet, citrusy orange rind in every bite! Keep scrolling to see how they’re made!
Ingredients used to make this
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Glutinous Rice Flour – this goes by many names. You’ll see Glutinous Rice Flour and Mochiko Flour (my favorite) in Asian grocery stores, and Sweet White Rice Flour in most other stores. ***Please note that regular white rice flour or brown rice flour is NOT the same thing as glutinous rice flour!!!
- Almond flour – I used blanched almond flour. But you can also make your own by blending raw or blanched, slivered almonds in the food processor and sifting them through a sieve. If don’t have almond flour at home, you can use equal amounts of oat flour, whole wheat flour, plain flour or more sweet rice flour.
- Pumpkin puree – I used mashed kabocha squash which I had at home at the time, but I’ve also used canned pumpkin puree with great results, which you can find in the baking aisle.
- Marmalade – The marmalade is added to this recipe instead of other sugars or sweeteners. I used a sweet orange marmalade like this one, but you’re welcome to experiment with other marmalades such as tangerine marmalade or a sugar free marmalade like this one, or this Bitter Orange marmalade. Citron marmalade (a.k.a. citron tea) would be terrific, too!
- Eggs – I used regular large eggs. I haven’t tried using egg replacements like flax or chia yet, so you might not get the same results if you decide to substitute.
- Salt – Pink Himalayan salt is what I have at home, so it’s what I use, but you can use any kind for this recipe.
More Recipes Using Pumpkin (HERE)
Recipe Variations and Optional Add Ins for this Pumpkin Marmalade Mochi Blondie recipe:
- You don’t have to keep this mochi blondie plain. Add some nuts, dried fruits or mini chocolate chips to keep this interesting.
- You’re welcome to experiment with other marmalades such as tangerine marmalade or a sugar free marmalade like this one, or this Bitter Orange marmalade. Citron marmalade (a.k.a. citron tea) would be terrific, too!
- With natural flavoring / extracts. Feel free to add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as lemon extract
- You can also bake this in a muffin pan instead of a cake or loaf pan.
Can You Make this Mochi Nut-Free and without Almond Flour?
You can! I used almond flour in this recipe because I wanted to boost the nutrition of mochi (because usually they’re high carb, no fiber). If you have nut-allergies, or don’t have almond flour at home, you can use equal amounts of oat flour, whole wheat flour, plain flour or more sweet rice flour. The results are slightly different but not that noticeable.
How to Make this Mochi Blondie Healthier
- Make this even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition.
- Want to increase fiber? Add a Tablespoon of ground flaxseed or coconut flour.
- You can also reduce the marmalade by half (to make this less sweet), or substitute the honey with a sugar-free substitute.
- You can also try using sugar free marmalade, like this one.
What are some ways you can eat these?
- Most of the times I like them plain and warm, but you can also frost them with a cream cheese icing or lightly glaze with a powdered sugar glaze.
- You can also lightly dust this with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store Mochi Blondies
- You can store these mochi covered at room temperature for up to 24 hours. For longer storage, you can place them in the fridge for up to 4 days, or freeze up to 4 months.
- Baking time (as well as serving size) will vary based on the size of your cake pan, the material (silicone vs metal) of the pan. Bake until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
More Brownie / Blondie Recipes
Pumpkin Marmalade Mochi Blondies
- Mix mochiko flour, almond flour and salt together in a bowl
- Add the wet ingredients (pumpkin, egg, marmalade and oil) into the bowl
- Stir the ingredients together until well incorporated and the batter is smooth.
- Pour batter into a well-greased loaf or small cake pan *
- Bake 350F for 30-40 minutes, or until a toothpick inserted comes out clean.