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Recipe: Steamed Spicy Pumpkin Mochi 

We may not celebrate Halloween in earnest, but that shouldn’t stop us from having some fun! Here’s another cute pumpkin-themed recipe from Margarita to try at home!

Steamed Spicy Pumpkin Mochi

By Margarita Lee

Margarita Lee

Ingredients for dough:

  • 250g Pumpkin puree
  • 250g Glutinous rice flour
  • 20g Wheat starch
  • 30ml Hot boiling water
  • 1 tbsp Carrot juice (for colouring)
  • 1 tbsp Sugar
  • 20ml Oil 

Ingredients for filling:

  • 100g Grated white coconut
  • 30g Dried prawns (soaked, drained, and pounded)
  • 30g Candied winter melon (chopped finely)

Blended ingredients:

  • 5 Shallots
  • 2 cloves Garlic
  • 2 pieces Candlenuts
  • 2 stalks Lemongrass
  • 1 tbsp Coriander powder
  • 2 Chillies padi
  • 2 tbsp Oil

Seasoning:

  • 1 tsp Salt
  • 3 tbsp Gula melaka syrup (Palm sugar)
  • 1 tsp White pepper
  • 3 kefir lime leaves (sliced thinly)
Photo by Margarita Lee

Method:

  1. Heat wok until hot, then turn to low heat and add in coconut, dried prawns and fry till crispy and golden. Keep for later use.
  2. Heat oil in a wok and sauté blended ingredients till fragrant, then add in seasoning ingredients and stir fry for 5 minutes. Add in fried coconut mixture and stir to mix well.
  3. Dish up the filling and leave to cool before shaping into 15g balls.
  4. Pour boiling water over wheat starch, mix well, and leave it aside.
  5. Add in glutinous rice flour, pumpkin puree and carrot juice to the prepared wheat starch. Knead until thoroughly combined.
  6. Slowly add in oil and keep on kneading till smooth.
  7. Let the dough rest for 15 minutes. Divide the dough into 10 balls and roll each ball smoothly between your palms. Use your thumb to push a cone-shaped cavity into the centre of each ball to hold the filling. Add in the filling and gently pinch the opening of the dough together to close and form a smooth ball again. Use a toothpick to create the creases on the ball to make it look like a pumpkin. Place raisins or goji berries on top of each pumpkin as stems.
  8. Fill a steamer pot with water. Line a steamer basket or disk with banana leaf or parchment paper and place the uncooked pumpkin rice mochi on top. Cover the steamer and place it on a stove. Bring the water to a boil, then turn to medium heat and steam for 10 minutes.
  9. Remove the cooked rice mochi with parchment paper/banana leaf from the steamer. 
  10. Brush the surface of the cooked mochi with oil to give it a glossy look. Let them stand and cool to room temperature completely before serving.

Check out more of Margarita’s recipes on her FB @ Umummy Food!

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See Foon

SeeFoon Chan-Koppen has been writing a food column called Musings on Food in the Ipoh Echo since 2009. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation. Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. She is totally intimate with the subtleties and nuances of most cuisines of the world having been involved in opening over 50 hotels throughout the Asia/Pacific region and China where she helped to conceptualize Food and Beverage themes and critiqued on food quality. SeeFoon calls herself a global citizen and now chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.

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