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Making homemade mochi is so much easier than you think! These mochi are gooey, chewy and earthy. Jujube and pumpkin make an unlikely but hard-to-resist pairing. Not to mention the texture. You will be addicted to incredibly chewy and moist mochi center with its crumbly crust on top.
Ingredients:
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100g pumpkin (without skin)
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10 pieces jujube fruit, pitted
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90g glutinous rice four
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maple syrup or any other sweetener
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Chop the pumpkin into small cubes and cook it in boiling water together with the jujube fruit until the pumpkin is soft.
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Drain the pumpkin and jujube fruit. Set aside to cool down.
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Mash them and mix them with the glutinous rice four and the desired amount of maple syrup.
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Knead the mixture into a dough. Add some water if it’s too dry.
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Take a small amount of the dough (around 2 tbsp) and shape it into a cube.
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Bake them in a preheated oven at 170 °C for 18 mins.
*Note: It’s ok if there are some pieces left in the mashed pumpkin and jujube