Kabocha squash is boiled, mashed and kneaded with rice flour and tapioca starch in this Japanese sweet, then coated in sesame seeds and air-fried until the outside is lightly crisp and the inside stays soft.
Steam or boil the pumpkin until soft, drain it and mash with a fork until smooth.
Knead the mashed pumpkin with the rice flour, tapioca starch and sugar into a soft dough.
Shape the dough into small balls and coat each one in sesame seeds.
Arrange the balls in a lightly oiled airfryer basket and cook at 180°C until lightly crisp outside; if you do not have an airfryer, bake them in a preheated oven at the same temperature for a similar time.
Leave space between the balls in the airfryer basket; if they touch they will not cook evenly. Allergens: contains sesame.
Replacing the sugar with honey keeps the mochi softer and moister; shortening the cooking time by two minutes in that case prevents it from burning.
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