PUMPKIN MOCHI BALLS RECIPES

Steps:

• Mix the pumpkin puree, Mochiko flour, and sugar together. Keep adding Mochiko flour until it comes together as a dough and is firm enough for you to roll them into balls. It may help to let it sit in the refrigerator for a couple minutes.
• If making without filling: Form oval patties and press down to flatten them (around 1/2 inch thick).
• If making with filling: Roll into ball and flatten. Place approximately a teaspoon of red bean paste in the middle. Wrap the mochi dough around the filling and pinch to seal. Keep pinching to get rid of most of the seams. Roll into a ball and gently flatten again (around 1/2 inch thick).
• Fill a bowl with a very thin layer of water. Fill another bowl with sesame seeds. Dip each mochi into the water and then coat in the sesame seeds. Press gently to make sure they stick.
• Place about 2 tbsp of oil in a medium pan. Pan fry the mochi over medium heat for 3-4 minutes on each side, or until golden brown and crispy.
• Serve warm or room temperature and enjoy! Store in an airtight container for up to 5 days.

Steps:

• In a large bowl, whisk together sweet rice flour, almond flour, sugar, baking soda, and salt. Add pumpkin pie spice.
• Add the eggs, oil, pumpkin puree, vinegar and vanilla extract and whisk until smooth.
• Spoon or pipe the batter into a well-greased mini muffin pan (nonstick spray works well). Fill to 3/4 full.
• Bake in a 350°F preheated oven for about 15 minutes (about 18 minutes for silicone muffin pan), or until a toothpick inserted into the middle comes out clean.
• Remove donuts and brush with melted butter or coconut oil. For a low-fat option, spritz the donuts with a bit of water.
• Before the donuts turn dry, roll in a mixture of sugar and cinnamon. Let air dry until the sugar hardens and sets.