Pumpkin Mochi
I love this right around the holidays--it's one of my favorite mochi flavors!
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READY IN: 1hr 15mins
YIELD: 52 2-piece servings
UNITS: US
INGREDIENTS
NutritionWet ingredients
- 29ounces solid-pack pumpkin
- 14ounces sweetened condensed milk
- 4
- 2teaspoons vanilla
Dry ingredients
- 1lb mochiko sweet rice flour
- 2cups sugar
- 2teaspoons baking powder
- 1 1⁄2teaspoons pumpkin pie spice
- 1⁄2teaspoon cinnamon
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DIRECTIONS
- Mix dry ingredients.
- Mix wet ingredients.
- Combine wet and dry ingredients; mix well.
- Pour into a well-greased 9x13x2-inch baking pan.
- Bake 1 hour at 350°.
- Check for doneness.
- Cool completely and let sit 2 to 3 hours.
- Cut with a plastic knife in small pieces, each about 1/2x2 1/4 inches.
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