Pumpkin Mochi

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Ingredients

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  • 1 (29-ounce) can pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 2 sticks butter, melted
  • 4 large eggs, beaten
  • 2 teaspoons vanilla
  • 1 (16-ounce) box mochiko (Japanese sweet rice flour made from mochi)
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon

Directions

In a large bowl, whisk together pumpkin, condensed milk, butter, eggs and vanilla. In separate bowl, whisk together the mochiko, sugar, baking powder, pumpkin pie spice and cinnamon. Combine the wet and dry ingredients and stir until smooth. Pour into a well-buttered 9x13-inch baking dish. Bake at 350°F for about one hour, or until a toothpick inserted in the center comes out clean. Cool to room temperature before serving. 

Recipe from Central Market Mill Creek - Culinary Resource Center
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