Pumpkin Mochi

Pumpkin Mochi


A little different with crystallized ginger and nutmeg, this Pumpkin Mochi is a local twist to traditional pumpkin pie.

2 hrs
16 pieces


1 3/4 cup
mochiko flour
1 1/2 tsp
baking powder
1 1/2 tsp
pumpkin pie spice
1/4 tsp
1 Tbsp
crystallized dry ginger (minced)
3/4 cup
brown sugar
1/2 cup
refined coconut oil
2 cup
cooked kabocha pumpkin (peeled and seeded or canned)
1 cup
coconut milk (full fat)
1/2 tsp
1/4 cup
powdered sugar
2 Tbsp
cornstarch, potato starch or arrowroot
1/2 tsp
fresh nutmeg (grated)
Prep Time:
1 hr 25 min
Cooking Time:
35 min
Total Time:
2 hrs


Line an 8"x 8" baking dish with parchment paper. Heat oven to 350° degrees. Combine the mochiko flour, baking powder, pumpkin pie spice, salt and ginger in a large mixing bowl. In a blender, add in the brown sugar, coconut oil, pumpkin, coconut milk and vanilla. Blend until smooth. Add to the bowl and stir well to combine. Pour into the prepared pan and smooth top.

Bake for 35 minutes or until the top is firm. Cool at least an hour before cutting. Dust or roll cut pieces in a combination of sifted powdered sugar, cornstarch and nutmeg.

Store in an airtight container—lined with wax or parchment paper overnight on the counter—  not in the refrigerator as it will get hard.

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