Hi Peeps!
We have a long weekend here, yay! Boys are home which is just perfect as today is just too gloomy and cold 😅 It was a good mornign, cuddling the boys. I wonder until what age when a mother would stop thinking they are babies as I still seem them as babies 😅
Taking a break from the piano. I have a mochi recipe to share. Yes, I bet once you hear mochi, immediately Japan crossed your mind, but in Indonesia we also have traditional mochi, especially in Yogyakarta 🤤🤤🤤🤤
Since regardless the snowing days it is still pumpkin season, here is pumpkin mochi 😍
I prepared them for instructables.com contest, which I did not win 😛
• 2 c packed pumpkin puree, reserve 3 tbsp
• 5 tbsp sugar
• A pinch of ground nutmeg
• A pinch of ground
• A pinch of ground cinnamon
• 110 g glutinous rice flour
• 65 g sugar
• a pinch of salt
• 130-150 ml water
Steps in the vids!
Pumpkin Mochi
Ingredients
- 2 c packed pumpkin puree reserve 3 tbsp
- 5 tbsp sugar
- A pinch of ground nutmeg
- A pinch of ground
- A pinch of ground cinnamon
- 110 g glutinous rice flour
- 65 g sugar
- a pinch of salt
- 130-150 ml water
Instructions
- Stir fry pumpkin puree with sugar and spices, until thickened and caramelized, set aside to cool
- In a bowl, mix flour, sugar, salt, water and reserved pumpkin
- Cover with cling wrap and microwave
- Dump dough on cornstarch and pinch to portions
- Fill center with caramelized pumpkin and chill before serving
