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Ginger Persimmon Mochi Recipe

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4 from 215 reviews

This Ginger Persimmon Mochi is a delightful and moist Japanese-inspired dessert that combines the chewy texture of mochi with the warm spices of ginger, cinnamon, cardamom, and a subtle cayenne kick. Made with ripe hachiya persimmons, coconut milk, and a blend of dark and granulated sugars, this baked treat is perfect for fall or anytime you desire a unique, comforting dessert. The recipe involves baking in an 8×8-inch pan, resulting in a soft, flavorful mochi that’s dusted with powdered sugar for a sweet finishing touch.

  • Total Time: 2 hours 30 minutes (including 45 minutes cooling time)
  • Yield: 16 to 20 pieces

Ingredients

Dry Ingredients

  • 1 3/4 cups (280g) sweet rice flour or mochiko, measured with the dip-and-sweep method
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cardamom (freshly ground preferred)
  • 1/8 teaspoon cayenne powder (adjust based on spice preference)
  • 1/4 teaspoon Diamond Crystal kosher salt, or 1/8 teaspoon fine sea salt
  • 1 teaspoon baking powder

Wet Ingredients

  • 1 to 2 very ripe hachiya persimmons (to yield 1/2 cup or 140g persimmon purée)
  • 2 large eggs, at room temperature
  • 3/4 cup (175g) canned full-fat coconut milk
  • 1/4 cup (56g) unsalted butter, melted and cooled slightly, plus more for greasing pan
  • 1/4 cup (50g) dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon unsulphured molasses
  • 1 teaspoon vanilla extract

Finishing

  • Powdered sugar for topping

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC) and position a rack in the center. Grease an 8×8-inch baking pan thoroughly with butter to ensure easy release of the mochi after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the sweet rice flour, ground ginger, ground cinnamon, ground cardamom, cayenne powder, kosher salt, and baking powder until evenly combined. Set this mixture aside.
  3. Make Persimmon Purée: Remove the calyx from the ripe hachiya persimmons, scoop out the flesh, and blend it using a food processor or immersion blender until smooth. Measure out 1/2 cup (140g) of this persimmon purée for the recipe.
  4. Combine Wet Ingredients: In a large bowl, whisk together the eggs, persimmon purée, canned coconut milk, melted butter, dark brown sugar, granulated sugar, unsulphured molasses, and vanilla extract until the mixture is smooth and homogenous.
  5. Incorporate Dry into Wet: Add the entire dry ingredient mixture to the wet ingredients all at once. Use a wooden spoon to stir gently until combined. The batter will have small lumps of flour remaining, which is normal.
  6. Pour and Level Batter: Transfer the batter into the prepared baking pan and use an offset or rubber/silicone spatula to spread it evenly to the edges and level the surface.
  7. Bake: Place the pan in the preheated oven and bake for 60 to 65 minutes. About halfway through baking (around 30 minutes), rotate the pan to ensure even cooking. The mochi should feel firm when tapped with a fingernail. If using a larger 9×9-inch pan, reduce baking time by 5 to 8 minutes accordingly.
  8. Cool and Unmold: Allow the mochi to cool in the pan for 15 to 20 minutes. Then carefully flip the entire pan onto a wire cooling rack to release the mochi. Place another wire rack over the bottom of the mochi and flip again so it is right-side up. Cool completely before slicing.
  9. Slice and Serve: Cut the mochi into 16 to 20 pieces and dust the top with powdered sugar. Enjoy your spiced ginger persimmon mochi as a unique dessert or snack.

Notes

  • Measuring sweet rice flour by the dip-and-sweep method helps ensure accuracy and prevents dense mochi.
  • The cayenne powder adds warmth and a slight kick; adjust to taste according to your spice tolerance.
  • Use very ripe hachiya persimmons for the right sweetness and texture. You will need about one large or two medium persimmons to get 1/2 cup of purée.
  • Dark brown sugar adds depth of flavor, but you can adjust sugars if you prefer a less sweet mochi.
  • Store leftover mochi in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm gently before serving.
  • For reheating, microwave a slice for 15-20 seconds or warm briefly in a low oven to regain softness.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/ginger-persimmon-mochi-recipe/