These pumpkin mochi may look like the Chinese fried pumpkin mochi cakes (南瓜饼) that are sweet and usually stuffed with red bean paste. I didn’t have any kind of sweet stuffing though, but I did have minced pork and lots of dried shitake mushrooms. So I gave these pumpkin mochi a savoury twist. Boy, were they delicious!! I kept “tasting” them and before I knew it, I’d literally polished off half of them in one sitting!

To be honest, the meat filling is great even on its own. It’s full of umami and so incredibly tasty. Frankly, I could’ve eaten just the filling by the spoonfuls! But combined with the warm, soft, chewy, gooey mochi…oh it was heavenly!

These pumpkin mochi are surprisingly easy to make, which is always a bonus! Like all mochi, they’re gluten-free too! So if you have any leftover pumpkin puree, or you’re wondering what to do with a can of pumpkin, and you’re a fan of mochi, then I recommend you try making these savoury pumpkin mochi.

Did you make this recipe?

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SAVOURY FRIED PUMPKIN MOCHI

Makes 12 pieces

Ingredients:

Dough:

380g canned pumpkin puree
220g glutinous rice flour

Filling:

1/2 small onion, finely chopped
1 clove garlic, finely chopped
180g ground pork (or chicken)
3 shitake mushrooms, soaked in water until soft, then diced
1/3 cup green peas
1.5 tablespoons light soy sauce
1/2 tablespoon dark soy sauce
3/4 tablespoon oyster sauce
1 teaspoon sesame oil
1/8 teaspoon pepper
2 teaspoons cornstarch (or tapioca starch) + 2 tablespoons water
Oil for frying

Method:

1. Heat about 2 tablespoons of oil in a large frying pan over medium high heat. Cook the onions for a minute, then add in the garlic. Fry until the onions are soft and fragrant.

2. Add the meat and mushrooms. Fry until the meat is cooked.

3. Add in green peas. Mix well.

4. Add light and dark soy sauces, oyster sauce, sesame oil and pepper. Fry for a minute, mixing everything together. Taste and adjust seasonings if needed.

5. Combine corn starch with water in a small bowl to make a slurry. Drizzle over the mixture. Stir well and cook until the mixture starts to bubble.

6. Remove from heat, transfer to a bowl. Set aside to cool while you make the dough.

7. Place pumpkin puree in a large bowl. Gradually add glutinous rice flour while mixing with a wooden spoon.

8. Once the flour is mixed into the puree, dust your hands with some of the glutinous rice flour and knead the dough, to fully incorporate the flour, kneading until the dough is soft and pliable.

9. Measure out 50g portions of dough, and roll each portion into a ball, place on a lightly greased tray and cover with plastic wrap to prevent drying out.

10. Lightly grease your hands. Take a ball of dough, gently flatten it with your hands into a circle, about 3″ in diameter.

11. Place about 2 teaspoons of the meat filling in the centre, and then gather up the edges of the dough, pinch to seal, and roll into a ball.

12. Gently flatten the ball until its about 1/2″ thick. Sprinkle some sesame seeds on one side (gently press them into the surface so they stick). Place on a lightly greased surface. Cover with plastic wrap.

13. Repeat steps 10 to 12 until all the dough has been prepared.

14. Shallow fry the mochi by heating up about 1/4″ oil in a frying pan over medium low heat. Place mochi pieces into the pan (making sure there’s enough room so that the pieces aren’t touching each other). Cover pan and cook for about 2 minutes. Then flip the mochi over, cover and cook for another 2 minutes. (If the mochi browns too quickly, lower the heat).

15. Transfer fried mochi onto a paper towel-lined plate or tray. Cool for a bit and enjoy the mochi while still warm.

Note: Mochi is best enjoyed freshly made, but if you have leftover mochi, store them in an airtight container in the fridge. They can reheated in a pan, with a little bit of oil, or in a microwave (heat in increments of 10 seconds until warmed).