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Pumpkin Mochi Sandwich Cookies

Looking for a tasty and unique dessert recipe? Try making Pumpkin Mochi Sandwich Cookies! Combining the soft and chewy texture of mochi with the sweet taste of pumpkin and rich tea biscuits, these cookies are a true delight that will leave you coming back for more.

Pumpkin Mochi Sandwich Cookies

Delightful chewiness of mochi

The mochi in the centre of these cookies adds a delightful chewiness that complements the sweet and buttery biscuits (which I brushed with melted butter!) perfectly, making each bite a satisfying experience. And the best part? These sandwich cookies are incredibly easy to make, requiring just a handful of ingredients that you probably already have in your pantry.

Pumpkin Mochi Sandwich Cookies

Simple ingredients and easy steps

To make these pumpkin mochi sandwich cookies, you’ll need pumpkin puree, glutinous rice flour, sugar, white sesame seeds, butter, and rich tea biscuits. Start by mixing the pumpkin puree, glutinous rice flour, and sugar in a bowl to create a wet and sticky mixture. Next, use a spatula to spread the mixture onto a biscuit, and then place another biscuit on top to form a sandwich. Smooth out the sides of the cookie with the spatula, then roll it in sesame seeds to coat it. Brush some melted butter on top of the biscuit and repeat these steps for all the biscuits. Finally, bake the cookies in the oven at 170°C until they turn golden brown. This recipe makes 10 servings.

Enjoying with friends and family

The result is a dessert snack that is delicious and perfect for sharing with friends and family or indulging in on a cosy night in. These cookies are sure to impress even the most discerning of taste buds, with their unique combination of textures and flavours that will make you crave for more.

Pumpkin Mochi Sandwich Cookies
10
  • 450g pumpkin cubes, peeled
  • 200g glutinous rice flour
  • 20g sugar
  • 20pcs rich tea or marie biscuits
  • 1/4 cup white sesame seeds
  • 40g unsalted butter, melted
Cook the pumpkin by steaming it on high heat until it becomes tender, which should take approximately 25 minutes.
If there is any excess water, remove it, and then use a potato masher to mash the pumpkin.
Next, add the glutinous rice flour and sugar to the mashed pumpkin. Stir all the ingredients together until they form a thick and sticky mixture.
Preheat oven to 170°C and line a baking tray with parchment paper.
Using a spatula, take a portion of the pumpkin mixture and place it between two biscuits. Carefully press the biscuits together to slightly flatten the filling, then use the spatula to smooth out the sides.
Roll the sides of the sandwich cookies in sesame seeds to coat them, and then arrange the cookies in a single layer on the prepared baking tray.
Lightly brush the top surface of the biscuits with melted butter, and then bake the cookies in the middle of the oven for 12-13 minutes, or until they turn golden brown in colour.

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