My Glasgow Kitchen

My Little Corner of the World

Previously I made a sweet potato version covered with kinako (baked soy bean) and snacked on it at work.

I thought that it will be also good with pumpkin. If you would like it to be sweeter, you can add some powdered sugar to the desiccated coconut or some sugar to the pumpkin puree.


Pumpkin Mochi with Desiccated Coconut Recipe

Ingredients

150g glutinous rice flour

120g pumpkin

2 tbs oil

Water

100g desiccated coconut


Method

1.Cut pumpkin into pieces and steam it for about 20 minute or until soften

2. Mash pumpkin with a fork

3. Add in glutinous rice flour and oil

4. Mix it into dough and add in extra flour or water as needed

5. Steam it for 30 minutes

6. Cut it into pieces and mix it with desiccated coconut

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