Pumpkin Mochi
Difficulty Level: Easy
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Prep Time:15 Minutes
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Cook Time:PT1H15M1 Hour
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Yield:8-10 Servings
Ingredients
- 1 (29 ounces) can pumpkin puree
- 1 (14 ounces) can sweetened condensed milk
- 2 sticks butter, melted
- 4 eggs, beaten
- 2 teaspoons vanilla
- 1 (16 ounces) box mochiko (Japanese sweet rice flour made from mochi)
- 2 cups sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1 (822.14g) can pumpkin puree
- 1 (396.89g) can sweetened condensed milk
- 2 sticks butter, melted
- 4 eggs, beaten
- 8.52g vanilla
- 1 (453.59g) box mochiko (Japanese sweet rice flour made from mochi)
- 473.18ml sugar
- 8.52g baking powder
- 6.39g pumpkin pie spice
- 2.13g cinnamon
Mochi is a delicious Japanese treat made from glutinous sweet rice known for its delightful chewy texture. The addition of pumpkin and spice make it perfect for the fall season. A great choice if looking for a gluten free dessert!
Preparation
STEP 1
Preheat oven to 350°F.
STEP 2
In a large bowl, whisk together pumpkin, condensed milk, butter, eggs and vanilla.
STEP 3
In separate bowl, whisk together the mochiko, sugar, baking powder, pumpkin pie spice and cinnamon.
STEP 4
Combine the wet and dry ingredients and stir until smooth. Pour into a well-buttered 9x13-inch baking dish.
STEP 5
Bake for about one hour, or until a toothpick inserted in the center comes out clean. Cool to room temperature before serving.