Steps

1. Remove the seeds and pulp from 1/4 pumpkin using a spoon. Don't dig too deep; scoop them out gently.
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2. Line a microwave-safe dish with a wet towel (or paper towels). Key Tip: To prevent the bottom from becoming tough, always place a thoroughly wet towel underneath.
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3. Place the prepped pumpkin on the towel, and cover it with lightly dampened paper towels. Cover loosely with plastic wrap and microwave on 600W for 12 minutes.
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4. After microwaving, without removing the plastic wrap, cover with aluminum foil and let it sit for 20 minutes. Key Tip: Allowing it to cook through with residual heat maximizes the pumpkin's sweetness.
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5. Peel the skin off the steamed pumpkin, scoop out the flesh, and measure approximately 400g. Key Tip: The skin is not used as it can affect the mouthfeel. Adjust the amount of potato starch based on the pumpkin's weight, so be sure to measure it.
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6. Add 20g of unsalted butter to the hot pumpkin and mix until melted, creating a smooth paste. Key Tip: Mixing thoroughly while hot will help the butter melt and create a smooth paste. If using salted butter, reduce the amount of salt added later.
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7. To the butter-infused pumpkin paste, add 2 pinches of salt (1 pinch if using salted butter) and 6 tbsp of potato starch (adjust according to the pumpkin's weight).
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8. Mix well by kneading until no dry powdery bits remain. Key Tip: Thoroughly mixing the potato starch will result in a chewy, mochi-like texture. Adding salt enhances the pumpkin's sweetness.
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9. Lightly oil a frying pan.
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10. Take an appropriate amount of the pumpkin dough, firmly shape it into a flattened disc about 1cm thick, squeezing out any air, and arrange them in the frying pan.
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11. Once all pieces are in the pan, cook slowly over low heat until browned. Key Tip: Medium heat can cause burning, so slow cooking over low heat ensures it cooks through and becomes chewy.
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12. Once one side is nicely browned, flip them over using a spoon or spatula.
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13. Add more oil if needed, and cook the other side until browned. Key Tip: Insufficient oil can lead to sticking, so add a small amount as needed.
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14. Once both sides have a beautiful golden brown color and the surface is crispy, they are done.
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15. To maintain their crispiness, arrange the mochi on a plate without stacking them as much as possible when serving.
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