Pumpkin Mochi – just in time for the end of fall! This recipe is similar to the Blueberry Mochi recipe that I have, and just as tasty! It’s almost a hybrid cake/mochi, still, very yummy.

dry ingredients:
1 pound (16 oz box) mochiko
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/4 teaspoon nutmeg

wet ingredients:
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed millk
2 blocks of butter, softened/melted
2 teaspoons vanilla

Heat the oven to 350 degrees. Prep a 9×13 pan by melting butter, and greasing the bottom and sides.

Combine dry ingredients together in a bowl. In a larger bowl, mix the wet ingredients. Combine the wet and dry together and mix well. Pour into your prepped 9×13 pan. Bake for one hour.

When it comes out it looks almost cakey, but don’t let the looks fool you, it has a nice chewy, not too sweet mochi consistency.

I let it get good and cooled before I even try to dig in, but it’s worth the wait!

We are big fans of mochi in this house. I am always looking for new ways to make it and new flavors. This is a very old recipe, that normally uses coconut milk, but seeing as how I am not a fan of coconut milk and rarely have it in the house. I changed it up a bit and it still tastes delicious!

1 pound mochiko (16 oz box)
2 cups sugar
1 teaspoon baking powder
2-3/4 cups water
1 teaspoon vanilla
food coloring – red and green

Preheat oven to 350 degrees. Grease a 9×13 baking dish.

In a large bowl combine the mochiko, sugar, baking powder, and vanilla. Slowly add the water, mixing and stirring with a whisk. Get a mini-sous chef to do this, and sniff it too!

Split the mixture into three bowls. Add 3 drops of green food coloring to one bowl, and 3 drops of red to another. Leave the white one as is.

Pour the green mixture into the greased baking pan. Cover with foil and bake 15 minutes.

Take out of the oven and pour the white mixture on top. Cover with foil again, and bake for 20 minnutes.

Now take it out and pour the red mixture over the second layer. Cover and bake for 30 minutes. Uncover and cool – overnight. The next day, cut with a plastic knife and roll pieces in potato starch.

This recipe is easy and has a very pretty result – great for parties!

I love coffee, and I love mochi. So I tried to come up with something that was a combo of the two. This recipe turned out great and was easy to make.
ingredients:
1 (16oz) box mochiko
2 cups sugar
1 teaspoon baking powder
1-1/2 cups milk
10 ounces strong coffee
1 teaspoon vanilla

katakuriko – potato starch

Preheat oven to 350 degrees, grease a 9×13 inch pyrex with butter. Get a large mixing bowl and stir together the dry ingredients. Now, as far as coffee, you can use instant if you don’t have fresh brewed on hand, just make it STRONG, that is where your flavor comes in.

Add the milk, coffee and vanilla to the dry mixture. Pour into a greased 9×13 pan. Cover tightly with foil – place the pan in the center of the over and bake at 350 for 45 minutes. Uncover and cool for several hours.

When cool, use a plastic knife to cut it. Roll it around in some potato starch (katakuriko), that will keep it from sticking to each other when you serve it. Potato starch is just a light flavorless flour, don’t freak out at the name.
I like to cut mine into tiny bite sized pieces, but big ol’ chunks work well too. This is a really lightly sweet treat, that is great for dessert or snacking. Mochi is tasty, but the coffee in this gives it a really great addicting taste.

It’s amazing the things you can do with mochiko. Mochiko Chicken, An mochi, this here is a take on custard mochi, but with an added kick – blueberries! It’s crunchy, chewy and oh so delicious.

ingredients:
1 pound mochiko (1 box)
1 cup butter, melted
2 cups sugar
1 can evaporated milk
4 eggs
2 teaspoons baking powder
2 teaspoons vanilla
12 oz blueberries (frozen, defrosted is fine)

Stir sugar in the melted butter. Add milk and mix well. Add eggs and mix. Stir in baking powder, mochiko and vanilla. If you don’t know what mochiko is – you definitely need it in your pantry. It’s a white rice flour and it’s very fine.

If you know my other recipes you know that I never flour the pan, I only brush it with melted butter. But hey, do what you want.

After the batter is mixed, I folded in my thawed blueberries. THEN poured it into my greased pan. The blueberries will tint the batter a little, don’t mix too much or it will look gray. Bake at 350 degrees for 1 hour or until the toothpick tests clean.

Isn’t it a lovely golden brown? Just let it cool and then cut it into squares to serve. It’s a nice mochy chewy consistency with a cake-like feel built right in. Great with coffee and tea.