Pumpkin Mochi

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

• Ready In: 1 hr 15 mins
• 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.