Pumpkin mochi

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Pumpkin Mochi Recipe, Pumpkin Mochi, Mochi Skin, Sweet Rice Flour, Japanese Dessert Recipes, Mochi Recipe, Savory Pumpkin Recipes, Pumpkin Spice Recipe, Sweet Rice

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.

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Crispy Pumpkin Mochi Cakes (3-Ingredients) Pumpkin Mochi Cookies, Thai Pumpkin Custard, Mochi Cheesecake, Pumpkin Mochi Recipe, Pumpkin Mochi, Brown Sugar Pop Tarts, Potluck Food, Vegan Thanksgiving Dessert, Autumn Desserts

These pumpkin mochi cakes are crispy, tender, and chewy! They only require 3-ingredients: pumpkin purée, glutinous rice flour, amd sugar. The mochi cakes are pan fried, giving them a crispy, golden exterior while the centres remain soft and chewy. Because there are no eggs involved, you can easily scale the recipe up or down.

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Pumpkin Mochi Cake, Pumpkin Butter Mochi Recipe, Brownie Mochi Recipe, Pumpkin Butter Mochi, Asian Pumpkin Recipes, Halloween Brownie Bites, Butternut Dessert, Easy Asian Desserts, Brownie Mochi

With only 10 days left until Thanksgiving, I've been scrambling to determine what to contribute to our family's Thanksgiving potluck dinner. I usually bring dessert, but I wanted to take something "different". So after many (I mean MANY) trials, I finally landed on the perfect brownie recipe! These pumpkin mochi brownies are everything I imagined

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RoseAustinCooks on Instagram: "Pumpkin Mochi 🎃🍁🍂

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INGREDIENTS:
1 box (16 oz) mochiko flour
1 cup granulated sugar
1 cup pumpkin purée 
1 1/2 to 2 cups water (add in gradually; you may need less water)
2-3 cups neutral oil (for frying)

Cinnamon sugar coating:
1/2 cup granulated sugar
1/2 tsp ground cinnamon (add more if you want)

1.) In a bowl, combine mochiko flour, sugar and pumpkin purée. Gradually mix in water until consistency of the batter is smooth but still thick. 

2.) Heat up 2-3 cups of oil (I used avocado oil) until temp is 365 degrees. Use a thermometer.

3.) Carefully add scoops of the batter into the hot oil. Do not over crowd the pot. Fry the mochi for 4-5 minutes or until thoroughly cooked. Then, cool completely on a cooling rack.

4.) Mix together Pumpkin Mochi Recipe, Cinnamon Roll Pumpkin, Pumpkin Mochi, Mochiko Flour, Mochi Recipe, Pumpkin Recipes Dessert, Japanese Recipes, Cooling Rack, Chicken Dish

RoseAustinCooks on Instagram: "Pumpkin Mochi 🎃🍁🍂 LIKE, SAVE & SHARE INGREDIENTS: 1 box (16 oz) mochiko flour 1 cup granulated sugar 1 cup pumpkin purée 1 1/2 to 2 cups water (add in gradually; you may need less water) 2-3 cups neutral oil (for frying) Cinnamon sugar coating: 1/2 cup granulated sugar 1/2 tsp ground cinnamon (add more if you want) 1.) In a bowl, combine mochiko flour, sugar and pumpkin purée. Gradually mix in water until consistency of the batter is smooth but still…

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