Pumpkin Mochi

Submitted by Pikake21

"I love this right around the holidays--it's one of my favorite mochi flavors!"

 

• Ready In: 1hr 15mins
• Ingredients: 10
• Yields: 52 2-piece servings

ingredients

• Wet ingredients

• 29 ounces solid-pack pumpkin
• 14 ounces sweetened condensed milk
• 1 cup margarine or 1 cup butter, melted
• 4 eggs, beaten
• 2 teaspoons vanilla

• Dry ingredients

• 1 lb mochiko sweet rice flour
• 2 cups sugar
• 2 teaspoons baking powder
• 1 1⁄2 teaspoons pumpkin pie spice
• 1⁄2 teaspoon cinnamon

directions

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine wet and dry ingredients; mix well.
4. Pour into a well-greased 9x13x2-inch baking pan.
5. Bake 1 hour at 350°.
6. Check for doneness.
7. Cool completely and let sit 2 to 3 hours.
8. Cut with a plastic knife in small pieces, each about 1/2x2 1/4 inches.

Reviews

[the80srule]

This was an interesting recipe. It came out more like a really dense pumpkin cake than traditional mochi . It was good, but I think next time I'll reduce the sugar because I thought it was too sweet-- the sweetened condensed milk adds enough sugar that 2 cups is a tad excessive. I left out the extra cinnamon and just used the pumpkin pie spice called for, and the spicing was perfect. Using a whole gigantor can of pumpkin did lead it to have an insanely bright orange hue, which was cool!