Recipe Zucchini with Mochifilling

Zucchini with Mochifilling

Some time ago the zucchini blog parade of Habutschu noticed, I thought I experiment a little bit: The Mochifilling is slightly sweet, but by Chili and Paprika, spicy sharp at the same time.

The result is a courgette concept, which is of a different kind:


1 ca. 3cm thick slice of zucchini


ca. 50g mochigome rice (gemahlen)
50ml water
1/2 teaspoon chili flakes
1 teaspoon sweet paprika
1/2 teaspoon salt
1-2 teaspoon sugar


Scrape the soft marrow of the zucchini with a spoon.

Zucchini with Mochifilling eroded

Mix the rice with the spices and the water into a small bowl. Cover this with a plate, place on the zucchini slice and steam all about 20 minutes.

Place the zucchini slice in a second bowl. Fill the mochidough after 20 minutes in the middle of the zucchini slice, cover the zucchini with a plate und steam it more 30-40 minutes.

Check whether the zucchini is through by prick into the pulp with the fork. If this is soft, the vegetable is ready.

After this took the slice with the mochi dough (Attention: It could stick on the bowl floor, maybe you have to unstick it).

If the zucchini is sober, it can be salted. It is not necessary for a spicy mochi dough.

Put it on a plat and serve it!




Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.