Squash Mochi

Recipe Credit: Chef Gaby Maeda

Yield: 7000 g

Standard serving size = 96 g (8 balls)

Conference serving size = 24 g

 

Ingredients                        Amounts

  • Butternut Squash, roasted     3500 g
  • Koda Farms Mochiko Flour   3500 g
  • Salt                                              75 g

 

Method:

  1. Preheat oven to 375ºF.
  2. Cut squash in half, width-wise, and season with salt. Poke a few holes with a fork and lather with blended olive oil.
  3. Roast in the oven for 45 minutes until completely soft.
  4. Scrape flesh from the skin and paddle until smooth.
  5. Add mochiko flour until fully incorporated.

Variation:

 Note: Ratio by weight is 1:1 (vegetable base: mochiko flour).

Source: Gaby Maeda, as presented at the 2021 Worlds of Flavor® International Conference & Festival.

Published with permission of the author. All rights reserved.

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