Sweet Pumpkin Cream Mochi recipe - ingredients, nutrition and when to eat it
These desserts are chewy rice cakes filled with sweet kabocha squash paste and soft cream.
These desserts are chewy rice cakes filled with sweet kabocha squash paste and soft cream. The tender, chewy rice cake pairs well with the cozy sweetness of kabocha, making it a lovely after-meal treat or afternoon snack.
Snacks & desserts · 35 minutes to cook
Nutrition (per 159g serving): 293.1 kcal · protein 4.8g · carbohydrate 55.7g · fat 6.2g · sodium 22mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the kabocha is very moist, the filling can turn runny, so mash it and let the steam escape for a little while.
Tips: If the dough sticks to your hands, dust them with a little glutinous rice flour as you shape it.
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Ingredients (1 serving)
- Glutinous rice flour — 40 g
- Kabocha squash — 50 g
- Sweetened red bean paste — 20 g
- Heavy cream — 1 Tbsp
- Sugar — 1 tsp
- Water — 2 Tbsp