Apple Miso Caramel Mochi

Chewy roasted squash mochi with the most luxurious apple caramel miso filling. Imagine the spunkiest apple pie you've ever had, in mochi form!

One day, I found myself with an abundance of granny smith apples but had no energy to make pie dough for apple pie. I figured I’d just make some kind of spiced stewed apple filling to perhaps enjoy with ice cream or yogurt. Then this idea kept growing until it morphed into this apple pie mochi hybrid. I could not stop thinking about it for weeks.

Korean/Japanese rice cakes are one of my favorite desserts. The chewy and supple texture along with the slight hint of sweetness makes it incredibly addicting. This particular mochi/apple cake hybrid has the form of a mochi but the essense of an amazing apple pie. The one unfortunate thing about this dessert, however, is that it is not particularly photogenic. I made a previous version with a brighter colored squash which yielded a more orange mochi (which when scored with lines could be made to look like adorable little pumpkins.)

Tips

• Roast squash beforehand. This recipe will only need a little bit of squash so roasting one and setting aside a a cup or so will be the easiest way to go about this.

• Make filling ahead of time. Using very chilled filling will make the entire process so much easier.

• The dough could be sticky depending on the kind of squash you’re using so eitehr use oiled hands to flatten your dough or use a rolling pin with glutinous rice flour.

• Glutinous rice flour in not the same as rice flour. Make sure you are getting the right kind. It is sometimes also called sweet rice flour.

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This recipe makes 8 servings

Apple filling

• 1 Granny smith apple cubes (approx. 1/4”-1/2” pieces)

• 1/2 stk butter

• 2 tbsp brown sugar

• 2 tsp pumpkin pie spice (cinnamon, clove, allspice, ginger)

• 1/4 tsp cardamom powder

• 1 tsp miso

Method

1. In a pan, brown butter until toasty and fragrant

2. Add sugar, apples, and spices

3. Cook until apple is tender but still has a bite (3-6 mins)

4. Chill > 2 hours

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Roasted Squash Mochi

• 90g Roasted and cooled squash (any variety baked until soft)

• 90g Glutinous rice flour

• 2 tbsp sugar

Method

1. In a food processor add all your ingredients

2. Mix until combined

3. Knead for 2-3 mins until cohesive

4. Divide into 8 pieces

5. Flatten into a disc about 1/4” and add a dollop of the apple filling

6. Do not overfill and make sure to cover all holes so teh filling stays inside

7. Steam for 10-12 minutes