Pumpkin Mochi with Homemade Pumpkin White Bean Filling

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Pumpkin Mochi with Homemade Pumpkin White Bean Filling

Celebrate the flavors of fall with these soft and chewy pumpkin mochi! Made with pumpkin puree and filled with a homemade pumpkin white bean paste, these treats are a fun way to enjoy seasonal ingredients and explore traditional Japanese desserts with a festive twist.

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MICROWAVE AND BLENDER NEEDED FOR THIS RECIPE

Ingredients

Homemade Pumpkin White Bean Filling (Shiro An)

• 1 (15-ounce) can white beans (navy or cannellini), rinsed and drained
• 1-2 tablespoons pumpkin puree
• 1–2 tablespoons pure maple syrup, to taste
• 1 teaspoon pumpkin pie spice
• Pinch of salt
• ¼ teaspoon vanilla extract, optional

Pumpkin Mochi Dough

• 1 cup pumpkin puree (about 8 ounces, not pumpkin pie filling)
• 1 cup mochiko flour (sweet rice or glutinous rice flour)
• 1–2 tablespoons pure maple syrup, or to taste

For Dusting

• ¼ cup cornstarch, potato starch, or tapioca starch

Directions

1. Prepare the Pumpkin White Bean Filling
2. Rinse and drain the white beans thoroughly.
3. Place the white beans, 1 tablespoon of pumpkin puree, 1 tablespoon of maple syrup, pumpkin pie spice, salt, and vanilla extract, if using, into a food processor.
4. Blend until smooth and creamy, scraping down the sides as needed.
5. If the filling is too thick, add a little more pumpkin puree, up to 2 tablespoons total.
6. Taste and add more maple syrup, if desired.
7. Set aside until ready to fill the mochi.

Make the Pumpkin Mochi

1. In a large microwave-safe bowl, combine the pumpkin puree, mochiko flour, and maple syrup. Stir until smooth and no dry flour remains.
2. Microwave the mixture for 2 minutes. Carefully remove the hot bowl.
3. Using a sturdy metal spoon or heatproof spatula, stir the mixture until the cooked and uncooked parts are evenly combined.
4. Microwave for another 1 minute, or until the dough is thick, sticky, and evenly cooked. Cooking times may vary depending on the microwave. If needed, continue heating in 15–30-second intervals, stirring between each.
5. Allow the dough to cool until it is safe to handle but still warm and flexible.
6. Sprinkle the cornstarch onto a clean baking pan or plate. Transfer the mochi dough onto the prepared surface and lightly dust the top with additional starch.
7. Gently flatten the dough into an even sheet using a rolling pin or your hands.
8. Cut the dough into 8 equal pieces using a dough cutter or kitchen scissors.

Fill & Shape the Mochi

1. Take one piece of mochi dough and gently flatten it into a small circle.
2. Place one ball of the pumpkin white bean filling in the center.
3. Carefully fold the edges of the mochi dough over the filling and pinch them together to seal.
4. Gently shape the mochi into a round ball.
5. Repeat with the remaining dough and filling.
6. Serve fresh for the best texture!

Notes

Variations to Try

• Try different fillings! Add a small piece of dark chocolate, mashed banana, or a little nut butter instead of the white bean filling.
• Make it without filling! Enjoy the pumpkin mochi plain for a simple, chewy treat.
• Experiment with spices! Try adding cinnamon, ginger, or nutmeg to create your own fall spice blend.
• Adjust the sweetness! Taste the white bean filling before cooking and add more or less maple syrup depending on your preference.

Something to Chew On

• What is mochi? How is it traditionally made and enjoyed in Japan?
• Why is mochi so stretchy and chewy? What makes sweet rice flour different from regular wheat flour?
• What is shiro an? Why are beans used in some traditional Japanese desserts?
• Is pumpkin a fruit or a vegetable? What nutrients give pumpkin its bright orange color?
• How can we reduce added sugar in desserts? What ingredients can provide natural sweetness and flavor?