February 17th and I’m only now wishing all of you a Happy New Year! It’s disheartening that every January, I am bogged down with a major project at work that leaves me almost never any time to blog. This year even more so considering this is my first post of the year?!
In any case, I am grateful for a steady income, maintaining a healthier lifestyle, and most importantly my loving family. It’s been a busy 2014 so far, but life is definitely good!
For good luck or perhaps my OCD self, I have always started off the first post of the year with a mochi recipe. And although typically a Fall type of mochi, I know you can enjoy this year round–Red Kuri Kabocha Mochi! Red Kuri is a variety of kabocha squash that has a slight reddish hue. I fell in love with this kabocha when I first saw it at Berkeley Bowl and purchased a few back in October of last year. I made my own puree and portioned it in freezer bags, allowing me to still enjoy it last month when I made this mochi.
My daughter, a.k.a Purple Sweet Potato, isn’t quite fond of mochi, but she absolutely loves this one. It’s almost like a gooey pumpkin cake! And did I mention mochi is gluten free!
The original recipe comes from AlohaWorld.com, which is one of my favorite local kine sites. I’ve taken a recipe I found for Pumpkin Mochi and heavily adapted it using my red kuri kabocha puree. I also decreased the amount of butter and sugar and eliminated the pumpkin pie spice.
Red Kuri Kabocha Mochi
Kabocha or pumpkin mochi that you can make year round! So much more flavorful made with your own puree. Red Kuri is a type of kabocha squash that has a slight reddish hue. If you can't find this variety, a regular kobocha or sugar pie pumpkin will do.
- 29oz kabocha or pumpkin puree (original recipe called for canned pumpkin puree)
- 14oz can sweetened condensed milk
- 3/4 cups unsalted butter (melted)
- 4 Large eggs (beaten)
- 2 teaspoons vanilla extract
- 16oz box mochiko or sweet rice flour (Koda Farms Blue Star Brand)
- 1 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
||Preheat oven to 350 degrees. Grease or spray with cooking spray a 9x13 baking pan. |
||In a large bowl mix all wet ingredients. Set aside. |
||Place all dry ingredients in a bowl of a stand mixer and mix on low until incorporated (you can also use a hand mixer). |
||Slowly add wet ingredients to the dry ingredient then mix on medium, scrape down bowl if necessary. Mixture should be smooth. |
||Pour mixture into the baking pan and bake for about an hour or until the middle feels solid when touched. |
||Cool completely, about 2-3 hours or overnight. |
||Cut mochi in small squares using a plastic knife. |
You can make your own puree by roasting a kabocha or pumpkin. I typically cut off the skin and cut it in large pieces. Roast at 375 degrees until soft, typically 30-40 minutes. Then place the roasted kabocha or pumpkin in a food processor and pulse until smooth. Place the puree in a cheese cloth over a bowl for a few hours. This will ensure any liquid is drained from the puree. Save the liquid since this makes a killer latte!
Also, I made a few adjustments to the recipe. The original recipe called for a cup of butter. I cut this down to 3/4 cup and it still tasted good. I may try to cut it down to 1/2 cup the next time. I also cut down the sugar from 2 cups to 1 1/2 cups and again it tasted good. Lastly, I eliminated the pumpkin pie spice that was in the original recipe and just added the cinnamon. Feel free to add more cinnamon if you like more spice.
I would like to thank my loyal followers and readers of my blog. I know I don’t post as often as I would like, but the spirit of my blog remains true . . . to share with all of you tried and true recipes and my experience as I continue this adventure of baking!
Tagged: blue star brand, kabocha, koda farms, mochi, mochiko, pumpkin mochi, red kuri kabocha mochi