Name: Crispy Pumpkin Mochi Cakes (3-Ingredients)
Prep time: 15 min
Cook time: PT-488100H6M43S
Total time: PT-488100H6M43S
Cuisine: Asian Fusion
Ingredients: 300 g (1 1/4 cup) pumpkin purée; 260 g (2 cups + 3 tbsp) glutinous rice flour; 50 g (1/4 cup) granulated sugar; Optional filling: 67 g (1/3 cup) brown sugar; 3 g (1 1/2 tsp) all-purpose flour; 1 tsp cinnamon; 1/4 tsp salt; Pumpkin seeds or pistachios for garnish (optional); Oil for frying

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Crispy pumpkin mochi cakes are chewy, golden, and delightfully simple to make. With just three main ingredients, these little treats are naturally gluten-free and full of fall flavor. They’re pan-fried for a crisp exterior while keeping the inside soft and chewy, making them the perfect snack or dessert.

Why You’ll Love This Recipe

This recipe is quick, easy, and requires only a handful of ingredients. The chewy texture of glutinous rice flour pairs beautifully with the earthy sweetness of pumpkin purée. For extra indulgence, a brown sugar filling can be added for a warm, spiced center. These mochi cakes are not only tasty but also fun to shape into little pumpkins, making them a festive choice for fall gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin Mochi
300 g (1 1/4 cup) pumpkin purée
260 g (2 cups and 3 tbsp) glutinous rice flour
50 g (1/4 cup) granulated sugar

Brown Sugar Filling (Optional)
67 g (1/3 cup) brown sugar
3 g (1 1/2 tsp) all-purpose flour
1 tsp cinnamon
1/4 tsp salt

Directions

Prepare the filling (optional): In a small bowl, whisk together brown sugar, flour, cinnamon, and salt. Set aside.
Make the mochi dough: In a large bowl, combine pumpkin purée, glutinous rice flour, and granulated sugar. Stir until smooth. The dough should resemble play-doh. If too sticky, add more glutinous rice flour, 1 tablespoon at a time.
Shape the mochi: Divide dough into 12 equal portions. Roll each into a ball. Press a small indent into the center, fill with 1–2 teaspoons of filling, and pinch closed. Flatten gently into discs. Use the dull side of a butter knife to create grooves around the edges, forming a pumpkin shape.
Cook the mochi: Heat a nonstick pan over medium heat and brush lightly with oil. Fry mochi cakes for 2–3 minutes until golden. Flip and cook another 2–3 minutes. Add 1/4 cup of water, cover, and steam for 2 minutes. Remove lid, let water evaporate, and cook until both sides are golden and crispy.
Optional garnish: Press a pumpkin seed or pistachio into the center as a “stem.” Serve warm.

Servings and timing

This recipe makes 12 pumpkin mochi cakes. Preparation takes about 15 minutes, and cooking takes another 10–12 minutes, for a total of 25–30 minutes.

Variations

Add a teaspoon of pumpkin pie spice to the dough for extra autumn flavor.
Substitute sweet potato purée for pumpkin for a different twist.
Roll mochi cakes in sesame seeds before frying for a nutty flavor.
Drizzle with honey or maple syrup for added sweetness.
Make them mini-sized for bite-sized party treats.

Storage/Reheating

Store cooled mochi cakes in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in an air fryer for 3–4 minutes until warm and crisp again. Freezing is not recommended, as the texture may change.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just steam and purée fresh pumpkin until smooth, then measure as directed.

What is the difference between rice flour and glutinous rice flour?

Glutinous rice flour is essential for the chewy texture. Regular rice flour will not work the same way.

Can I make these without the filling?

Yes, the filling is optional. The plain version is still delicious.

How do I keep the mochi from sticking to my hands?

Lightly dust your hands with glutinous rice flour when shaping.

Can I bake these instead of pan-frying?

Pan-frying gives them the best crispy texture, but baking at 375°F for 15–18 minutes can work.

Are these mochi cakes sweet or savory?

They are lightly sweet, but you can reduce or increase the sugar depending on preference.

Can I make them ahead of time?

Yes, you can shape them in advance and refrigerate for up to 1 day before cooking.

How do I know when they’re done cooking?

They should be golden brown on both sides and slightly puffed from steaming.

Can I use other fillings?

Yes, try sweet red bean paste, Nutella, or peanut butter for different flavors.

Are these gluten-free?

Yes, since they use glutinous rice flour, they are naturally gluten-free.

Conclusion

Crispy pumpkin mochi cakes are a simple yet delightful treat that combines chewy, golden edges with a soft interior. With just three main ingredients and the option for a spiced brown sugar filling, they’re easy to make and perfect for fall snacking. Whether served plain, decorated as pumpkins, or filled with a sweet surprise, these mochi cakes are sure to impress.

Maggie

Crispy Pumpkin Mochi Cakes (3-Ingredients)