kabocha mochi

Marlene Nakamoto
November 01, 2018

Get your pumpkin fix this holiday season. And the best part? Kabocha is available year-round, so you can make mochi anytime.



  • 1 lb. mochiko (sweet rice flour)
  • 1 1/2 cups sugar
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 14-oz. can light coconut milk
  • 1 1/4 cups water
  • 2 cups peeled and shredded kabocha (uncooked)
  • Cooking spray


In a large bowl, stir together mochiko, sugar, baking soda, and salt. Add coconut milk and water; mix until smooth. Stir in kabocha. 

Pour into 13-by-9-inch baking pan prepared with cooking spray. Bake 1 hour in preheated 350-degree oven. Cool and cut into 2-by-1-inch pieces. Makes 65 pieces. 

Share this article

By commenting, you agree to Island Scene's Terms of Use.