Adam Liaw's pumpkin mochi in coconut cream

Adam Liaw
Pumpkin 'mochi' in coconut cream.
Pumpkin 'mochi' in coconut cream. Photo: William Meppem

These springy little balls made from glutinous rice flour have the delicious richness of palm sugar inside, and a slightly salted coconut-cream sauce


½ butternut pumpkin

400g glutinous rice flour (approx)

½ cup palm sugar, roughly chopped

400ml coconut cream

¼ cup caster sugar

1 tsp flake salt


1. Heat your oven to 180C (200C conventional). Place the pumpkin on a roasting tray and roast for 90 minutes (there's no need to add oil). Once cooked, scoop out and discard the seeds, then scoop out the flesh and discard the skin. Weigh the pumpkin flesh and mix in 200g of glutinous rice flour for every 250g of pumpkin flesh. Knead the dough for a minute until smooth. 

2. Take a heaped tablespoon of dough and roll into a ball. Flatten the ball, place a ¼ teaspoon of palm sugar in the centre and re-form into a ball. Bring a saucepan of water to a boil and boil the mochi balls for about 2 minutes, until they float to the surface, and then for a further 30 seconds. Remove, drain and set aside. Don't fill the pan more than half full as the balls might expand slightly.

3. Combine the coconut cream, sugar and salt in a small saucepan and stir over medium heat until hot and the sugar and salt have dissolved. Serve the mochi balls with a few spoons of the coconut cream over the top. 

Also try Adam Liaw's steamed eggplant with fragrant oil