Workday Gourmet

This is an unforgettably easy mochi recipe. It will work with  any type of sweet pumpkin/squash - butternut, acorn, kabocha, whatever you have at hand. The core of pumpkin mochi boils down to 2 ingredients: pumpkin, and mochiko, in 2:1 ratio by weight. Everything else is really optional. I'm making this with a black sesame paste filling, because black & orange just feels more Halloween. But feel free to skip the hassle, this works great with store bought red bean paste or edible cookie dough (the pasteurized kind without baking soda). You can also just skip the fillings altogether and just slice and pan fry the dough, if you're not entertaining anyone. Ingredients: mochi dough : 1/2 lb butternut squash (or kabocha/acorn) 1 cup mochiko, aka sticky rice flour 2~4 tbsp maple syrup * black sesame filling: 1/4 cup black sesame 1/4 cup walnut pieces 2~3 tbsp brown sugar - or to taste 2 tbsp coconut oil ** * you can use any sweetener, honey, brown sugar, a