This autumnal variation of Pumpkin Mochi takes the elements of pure pumpkin puree, glutinous rice flour, vanilla and black sesame seeds and combines it into a delicious, soft and chewy bite.
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What is brochi?
Brochi® is a portmanteau between "brownie" and "mochi."
It is a baked confection made with glutinous rice flour and has that delightful chewy texture we love in mochi.
The outside is slightly crisp, especially fresh from the oven.
What is mochi?
Mochi is a traditional Japanese treat made from glutinous rice, which is pounded into a smooth, sticky dough.
The dough is typically shaped into small, chewy dumplings, often filled with fillings such as sweet red bean paste, or used as a wrapper for mochi ice cream.
Mochi is enjoyed in various dishes, including in soups, desserts, and even savory dishes.
Why you'll love this recipe
This pumpkin brochi recipe is a variation on my Ube Brochi® and Matcha Brochi®.
Easy to make: as always, it's a quick and simple recipe to prepare.
Minimal ingredients: with a few pantry ingredients, you can whip this treat up easily.
Not too sweet: as pumpkin is already naturally sweet, this pumpkin mochi recipe doesn't require too much sugar for it to taste delicious.
Gluten-free: it's a recipe that uses glutinous rice flour, which doesn't contain any gluten!
Ingredients you'll need
- canned pumpkin: this is pure pumpkin puree, which is 100% pumpkin and not pumpkin pie filling, which has sweetener and spices added to it
- mochiko or glutinous rice flour: gives the baked mochi its signature chewy texture; do not use rice flour
- whole egg: adds structure and acts as a binder
- whole milk: you can use coconut milk, or non-dairy alternative
- vanilla extract: gives the pumpkin mochi extra flavor
- granulated sugar: adds a touch of sweetness
- baking powder: acts as a leavener and helps the brownie puff up a little in the oven
- vegetable oil: if not using full-fat coconut milk; helps to crisp up the edges as well
- sea salt: balances out the sweetness and flavor
- black sesame seeds: optional, adds a little crunch and nuttiness
Where to find?
You can find mochiko or glutinous rice flour in Japanese grocery stores or Asian supermarkets.
How to make baked pumpkin mochi
Preheat the oven to 350F and line an 8"x8" baking pan with parchment paper.
In a bowl, whisk egg, oil, milk, sugar, and pumpkin puree, then add glutinous rice flour, baking powder, and salt, stirring until smooth.
Pour the batter into the pan, tap to release bubbles, sprinkle on black sesame seeds and bake for 35-40 minutes, or until a toothpick comes out clean.
Cool, slice into squares, and enjoy freshly made.
How to serve
Serve the Pumpkin Mochi as a sweet treat as part of Thanksgiving dinner.
Pair it with vanilla ice cream, or ice milk.
How to store
It's best to enjoy the pumpkin mochi on the same day.
If you have leftovers, store in an airtight container at room temperature for up to 2 days.
Do not refrigerate or freeze.
Expert tips
Prefer a thicker brownie? Double the recipe and make it in the same size pan.
Want to add pumpkin spice? I don't suggest adding too much pumpkin spice to the mochi, just a pinch or it will be a little bitter.
It is perfectly normal for the baked mochi to puff up while in the oven, and deflate when taken out. A little cracking is OK and normal too.
Looking for a more crispier baked edge? Increase the amount of granulated sugar.
Got leftover pumpkin puree? Freeze the pumpkin, or use it in pumpkin cinnamon rolls, pumpkin bacon corn buns, or add it into pumpkin breakfast cookies.
Other Brochi® recipes you may like
Other pumpkin recipes you may like
Did you make this recipe?
Let me know if you try out this recipe -- I love seeing your creations! Tag me on Instagram @siftandsimmer and be sure to leave me a comment/rating below!
Pumpkin Brochi® (Brownie Mochi)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
- 1 large egg
- 30 ml vegetable oil omit if using canned coconut milk
- 125 ml whole milk or coconut milk, full fat
- 45 g granulated sugar increase a little if you prefer a more crispy edge
- 125 g canned pumpkin puree
- 130 g mochiko/glutinous rice flour
- 5 g baking powder
- pinch of sea salt
- 1 teaspoon black sesame seeds optional
Instructions
- Preheat oven to 350°F/177°C.
- Line 8" x 8" square baking pan with parchment paper. (You can use either glass or metal).
- In a large bowl, whisk together egg, vegetable oil, milk, sugar and pumpkin puree.
- Add in mochiko/glutinous rice flour, baking powder, salt.
- Use a spatula and mix until everything is combined and there are no lumps.
- Pour the batter into the prepared pan.
- Tap the pan a few times gently to release any bubbles.
- Sprinkle black sesame seeds on the top surface, if using.
- Place in the center of the oven and bake at 350°F/177°C for 35-40 minutes, or until a toothpick inserted comes out clean.
- Remove from oven and let cool on a wire rack.
- Slice into squares using a sharp serrated knife.
- Enjoyed freshly made. Do not refrigerate.
Notes
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Raymund | angsarap.net
This Pumpkin Mochi recipe sounds like the perfect autumn treat! Yum,..... the blend of pure pumpkin puree, glutinous rice flour, and vanilla, combined with the subtle crunch of black sesame seeds, creates a delightful chewy dessert that’s ideal for the season.
Michelle
Thanks Raymund, it was time I made a version with pumpkin and the black sesame seeds give it an "October" vibe! 🙂
Healthy World Cuisine
We love your recipe for matcha brownie brochi, so we know we are going love all the flavors of fall in a chewy and delicious pumpkin brochi!
Michelle
Thank you so much, Bobbi! Glad to hear that the matcha version is a hit! 🙂
Mar
This simple and yet very nutritious dessert is well-liked by my friends. They love a mixture of the chewy texture inside and the crispy layer on the outside of the brochi.
Michelle
Thank you for your feedback and happy to hear your friends enjoyed it! 🙂