After figuring out how to make Daifuku Mochi (Sweet Red Bean Mochi) a few weeks ago, I’ve been thinking about all the other types of Mochi that I could now make. I have some Yomogi (Japanese Mugwort) growing in the garden… and eventually those leaves will end up as Kusa Mochi (one of my most favorite mochi flavors)… but with only a few seedlings at this point, I’m going to have to wait a few more weeks before I have enough Yomogi leaves to make it.
So in the meantime, what about non-traditional fillings for mochi? I had a thought the other day, that I could merge “pie” with “mochi”. I mean, mochi is kind of like a Japanese version of pie or turnover… so why not? This time, I used both apple pie filling and pumpkin pie filling… pretty good!
I’m pretty pleased with how they turned out. In the future, I plan on trying some other non-traditional fillings to see how those turn out… (Nutella maybe? Stay tuned!)
- 1 1/2 c. Mochiko Rice Flour
- 1 c. sugar
- 1 1/2 c. water
- 1/2 tsp. salt
- 2-3 drops rice vinegar
- 2 drops food coloring (optional)
Pumpkin Pie Filling:
- 1 1/4 c. pumpkin puree
- 1 egg
- 1/2 c. sugar
- 1/2 tsp. salt
- 3/4 tsp. cinnamon
- 1/2 tsp. ginger
- 3/4 c. milk
Apple Pie Filling:
- 3 apples (about 3 cups. diced fine)
- 1/4 c. sugar
- 1/2 tsp. salt
- 2 tsp. lemon juice
- 1/2 tsp cinnamon
- 1 T. Tapioca starch
- 1/2 c. potato starch + 1/4 c. sugar
1. To make the pumpkin pie filling: Combine all ingredients in a bowl.
2. Pour into a shallow pie pan and bake in a 350 degree oven for 25 minutes. When cool, refrigerate until thoroughly chilled.
3. To make the apple pie filling: Peel and dice the apples very fine. You should have about 3 cups worth of diced apples. Combine the rest of the ingredients in a microwavable bowl, and mix.
4. Microwave for 5 minutes, then cool and refrigerate until thoroughly chilled.
5. Scoop the filling (using a cookie scoop) into 12 balls of filling, then put back into the refrigerator.
6. Combine all the mochi dough ingredients in a large microwavable bowl.
7. Microwave for 9 minutes. Taste, and microwave 1 more minute if the dough still tastes grainy. Sprinkle the mochi coating onto a large cutting board, and dump the hot mochi dough on top. Sprinkle the top with more mochi coating, and using the back of a large knife, shape the dough into an even rectangle.
8. Cut the hot mochi into 12 even pieces.
9. Flatten one piece, and put a ball of filling in the center. (One recipe of mochi dough will make enough to wrap either the apple or the pumpkin filling. If you want to make both, make one batch of dough first, then make a second batch of mochi dough to wrap the other after you are finished with the first batch. If the mochi dough cools too much, it becomes harder to work with, so it’s best to stick with smaller batches.)
10. Pinch up the sides, dusting with the mochi coating to prevent sticking.
11. When finished, make another batch of mochi dough to wrap the other filling if desired. Serve immediately. If you have any leftover, cover with plastic wrap and refrigerate. The refrigerator will make the mochi harder, so microwave each piece for 20-30 seconds to soften.