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You are here: Home / Desserts / Dessert / How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free)

April 20, 2021

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free)

Jump to Recipe Jump to Video Print Recipe
Gluten Free
Vegan
Nut Free
Egg Dairy Free
Under 200 Calories

If you think mochi is just for the summer, think again! Here’s a pumpkin spice mochi recipe that you can enjoy in the fall. The mochi skin is prepared all in the microwave, with just 3 ingredients : sweet rice flour, pumpkin puree and sugar.

microwave pumpkin mochi with pumpkin spice filling

Update 8/17/22: new photos! I’m also using a pumpkin spice white bean paste filling

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi
What You'll Find in this Post:
1. Ingredients Used to Make Pumpkin Mochi
2. Filling
3. More Pumpkin Recipes
4. How to Make
5. Recipe Variations and Optional Add Ins:
6. Different Mochi Filling Options
7. How to Store Pumpkin Mochi
8. Final Tips
9. More 3-Ingredient Microwave Mochi Recipes You’ll Love
10. Pumpkin Mochi made in the Microwave

Ingredients Used to Make Pumpkin Mochi

**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 brand) 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!!!

Pumpkin puree – I used canned pumpkin puree, which you can find in the baking aisle.

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

Sugar of choice – I used raw cane sugar in the photos.

Cornstarch – for dusting the mochi

Filling

You can use any mochi filling of choice, such as store-bought red bean paste, white bean paste, or homemade mung bean paste.

In this recipe, I’m using an easy 3 ingredient pumpkin spice bean paste (recipe here). To easily portion out the filling to be used in the mochi, I like to use a small cookie scoop, and pre-scoop out the filling before use.

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

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How to Make

How to Make Pumpkin Mochi in the Microwave

STEP 1

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

In a microwave-safe bowl (preferably glass, like pyrex), mix the sweet rice flour with the pumpkin puree

STEP 2

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

Microwave the combined dough in the microwave for 2 minutes.

STEP 3

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

Use a solid metal spoon to stir the cooked mochi mixture. Return to microwave and heat for an additional 1 minute, until slightly translucent.

STEP 4

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

Drop the hot mochi dough onto a surface floured with corn starch. Handle with care, or use vinyl gloves, as the mochi dough will be HOT. Unfortunately, you have to work quickly to shape the mochi before they cool.

STEP 5

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

Use kitchen shears/ scissors to cut the mochi into 8-10 pieces

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

Wrap the mochi dough around the prepared filling

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

Seal well and dust the finished mochi with more corn starch

microwave pumpkin mochi with pumpkin spice filling

Enjoy!

Recipe Variations and Optional Add Ins:

  • You can add different flavorings to the pumpkin mochi dough before cooking. For example, you can add either a teaspoon of coffee extract or espresso powder, cocoa, cinnamon or Cardamom Powder. They’re not typically added in a traditional recipe, but you’re welcome to experiment!

Different Mochi Filling Options

If you want to enjoy mochi with a variety of fillings, there are many fun and delicious mochi filling options to choose from. Here are some ideas!

  • Shiro-an (sweetened white bean paste) – on Amazon, here, or here’s a Shortcut White Bean Paste Recipe I make when I’ve run out of Shiro An
microwave pumpkin mochi with white bean paste filling
Pic: pumpkin moch with white bean paste
  • Koshi-an (sweetened red bean paste) – on Amazon, here
  • Mung Bean paste – sweet and delightfully yellow, homemade mung bean paste is a perfect mochi filling for those who are looking for a healthier bean paste alternative. Here’s my 2-Ingredient mung bean paste recipe here
banner link to variation post
10-different-mochi-fillings cover page with labels
10+ Different Mochi Fillings, Recipes & Ideas for More Homemade Mochi

How to Store Pumpkin Mochi

  • The mochi can be kept covered at room temperature for up to 24 hours. For longer storage, I would freeze the mochi in a plastic freezer bag or an airtight container, then defrost at room temperature when ready to eat.
  • The reason I don’t recommend storing them in the fridge is that mochi usually tend to develop a weird waxy, hard texture when stored in the fridge. So eat within a day or freeze for best results.
How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochi

Final Tips

  • Use a solid metal spoon (wooden spoons might break!) to stir the cooked pumpkin mochi mixture so that the cooked and uncooked parts are evenly mixed
  • Use a microwave-safe bowl, preferably glass like pyrex

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save this recipe for later! Pin now at Pinterest
microwave pumpkin mochi with pumpkin spice filling

Pumpkin Mochi made in the Microwave

How to Make Pumpkin Mochi in the Microwave (Vegan & Gluten Free) - pumpkin mochiAll Purpose Veggies
4.75 from 4 votes
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Prep Time 5 mins
Cook Time 3 mins
Course Dessert
Cuisine Japanese
Servings 10 mochi
Calories 120 kcal

Ingredients
  

Mochi Ingredients

  • 1 cup packed pumpkin puree about 8 oz
  • 1 cup mochiko flour, sweet rice or glutinous rice flour about 140 g

Other Ingredients

  • 1/4 cup cornstarch, potato or tapioca starch
  • 1 recipe pumpkin spice bean paste , recipe here, or filling of choice

Instructions
 

Prepare the filling (optional)

  • Prepare mochi filling by rolling about 1-2 Tablespoons of sweetened bean paste into balls. Set aside. If you would like to eat the mochi plain, you can skip this step.
  • Sprinkle the starch onto a clean dish or baking pan. Set aside.

Make the Mochi

  • In a microwaveable glass bowl (like Pyrex), mix the pumpkin puree with sugar and mochiko flour until a smooth dough forms
  • Microwave the pumpkin-mochi mixture for 2 minutes
  • Use a SOLID METAL spoon (wooden spoons might break!) to stir the cooked mochi so that the cooked and uncooked parts are evenly mixed
  • Microwave the mochi mixture again, this time for 1 minute
  • Pour the cooked mochi onto the baking pan sprinkled with starch
  • Cut the mochi into 8 – 10 pieces using scissors
  • Eat as is, or fill with prepared bean paste filling. Enjoy!

Video

Nutrition

Calories: 120kcalCarbohydrates: 27gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 6355IUVitamin C: 2mgCalcium: 13mgIron: 1mgZinc: 1mg***Net Carbs: 25g
Keyword microwave, mochi, pumpkin
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!

Filed Under: Dessert, Desserts, Fall, Featured, Gluten-Free, Low Calorie, Mochi, Nut-Free, Snacks, Top Posts, Trending Now, Vegan Tagged With: 5ingredient, anko, asian-inspired, fall, glutenfree, LowCalorie, microwave, microwave mochi, mochi, no-bake, NutFree, pumpkin, Vegan

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