In my previous Baked Pumpkin Mochi Balls Recipe, I had substituted oil with extra pumpkin puree just to keep the treats lower in fat and calories which obviously wasn’t a great idea. So this time round, I remade the recipe with the addition of sunflower oil which not only gave the mochi bread a better looking crust but also a nicer texture.
This is no longer a gluten-free recipe as I had used plain all-purpose flour. Tasted quite similar to those mochi bread sold at Four Leaves but mine were exploding with steaming hot red bean paste, haha. Very happy with how they turned out this time and I can’t wait to experiment with new flavours soon. Give it a try too!
Black Sesame Pumpkin Mochi Bread Recipe
Ingredients (makes 10)
240g glutinous rice flour
60g all-purpose plain flour + extra for flouring
1/4 tsp salt
200g pumpkin puree
1 large egg, beaten
2 tbsp black sesame seeds
4 tbsp sunflower oil
30ml unsweetened soy milk
120g red bean paste, divided into 10 parts
1. Preheat oven to 170 deg C. Line a baking tray with parchment paper.
2. Sift the flours and salt into a large mixing bowl.
3. Add pumpkin puree, egg, sesame seeds and oil.
4. Gradually stir in the soy milk till a dough is formed.
5. Turn the dough onto a lightly floured surface and gently knead till smooth.
6. Cut the dough into 10 equal parts.
7. Take 1 piece of dough and flatten it with your fingers.
8. Place 1 portion of red bean paste in the middle and pull the sides of the dough to wrap it.
9. Roll the dough gently between your palms to make a round ball and slightly flatten it to make a disc shape. Transfer onto the lined baking tray. Repeat with the rest of the dough and space the discs slightly apart on the tray so they don’t stick to one another.
10. Bake in the middle of the oven for 25 minutes.
11. Leave to cool on a wire rack before digging in as the filling inside can be extremely hot.