Pumpkin Mochi

Pikake21's Note:

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

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 52 2-piece ...

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 ½ teaspoons pumpkin pie spice
• ½ 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!