Pumpkin Cheese Mochi

 

Ingredients (Serves 2)

Pumpkin: 250g

Rice paper sheets: 4

Cream cheese: 40g

Sugar: 1 tbsp

Butter: 10g

Toasted black sesame seeds: As desired

Instructions

① Remove the seeds and fibrous pulp from the pumpkin. Cut it into 3–4 cm cubes (leaving the skin on) and place them in a heat-resistant bowl. Cover loosely with plastic wrap and microwave at 600W for 5–6 minutes, or until a skewer passes through easily. Once slightly cooled, scoop the flesh away from the skin with a spoon. While still hot, mash the pumpkin with a fork until smooth and free of large lumps. Mix in the sugar until well combined, then let it cool down.

② Briefly dip one sheet of rice paper into water and place it on a cutting board while it is still slightly firm. Place one-eighth of the pumpkin mixture in the center, followed by one-quarter of the cream cheese. Top with another one-eighth of the pumpkin mixture.

③ Fold the rice paper over the filling—sides first, then top and bottom—to wrap it tightly without any gaps. Repeat the process for the remaining three portions, then let them rest for about a minute to allow the rice paper to soften and set.

④ Heat the butter in a frying pan over medium heat. Place the parcels in the pan with the folded side facing down. Cook for 2–3 minutes until golden brown, then flip and cook for another 2–3 minutes. Lightly toast the sides by rolling the parcels over, and once the surface is crispy, transfer to a serving dish. Sprinkle with toasted black sesame seeds, and it's ready!