Pumpkin Mochi
Pumpkin and Mochi, you might not think of these things as a pair but they are a great match. This recipe is similar to my Blueberry Mochi recipe and when it comes out, it’s almost cake-like but don’t let the looks fool you, it has a nice chewy, mochi consistency.
This is a great holiday dessert for people with egg or gluten allergies. All the wonderful flavors of fall in a sweet, chewy bite.
Pumpkin Mochi
Ingredients:
1 (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
1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 cup (2 sticks) unsalted butter, melted
2 teaspoons vanilla
Instructions:
Preheat the oven to 350 degrees. Grease a 9×13 pan with melted butter.
In a medium bowl, whisk together the mochiko, sugar, baking powder, cinnamon, cloves, salt and nutmeg.
Add the pumpkin, sweetened condensed milk, butter and vanilla and mix well.
Pour the mixture into the prepped 9×13 pan. Bake for one hour.
Let cool, then slice into squares with a plastic knife to serve.
this was awesome. i subbed the condensed milk with reg milk and it was great.
I got to eat some of Jenn’s mochi creation and it was fantastic! I looove that condensed milk.
I ran across this the other day and it sounds so good! What did you mean by a “block of butter”? I’d like to try it this weekend, and don’t want to mess it up. Thanks!
I am a big fan of your recipes and have made the blueberry mochi, broken glass jello, and pumpkin mochi. I couldn’t find canned pumpkin and substituted the pumpkin with canned yams. It was very tasty, but came out a bit dry. I think next time I will use two 15 oz. cans of yams. Thank you for your sharing your delicious recipes.
This was AMAZING. I added an egg for texture (probably unnecessary, just an idea), and I also added semi-sweet chocolate chips (about 2/3-3/4 of a bag or so was plenty-what was left after my friends and i munched on them), and that was the perfect added touch. I’m sure that this recipe is incredible without the chocolate chips, but they went so unbelievably well with it I’d almost consider them a requirement.
I just made this tonight, but did not use mochiko flour. I was desperate(Asian Mart is not open on Sundays)and tried regular rice flour. It came out very well, even with the wrong flour. I’m glad I took the risk! 8 months pregnant and rarely have strong cravings anymore, but today I NEEDED something pumpkin-y. Thank you for another easy and delicious recipe(this morning I made the corn muffins which were also good).
Hey Jenn, this look delish. I’m going to try it out tonight but, how much is a block of butter?
@ale
1 cup of butter!
i love all your recipes, especially the mochi ones – can’t wait to try this one! i noticed this recipe didn’t have eggs in it but your blueberry one does – is that right? does the pumpkin consistency make up for that? thanks again – I LOVE YOUR SITE!!!
this turned out awesome! my hubby polished off 2 squares in less than 5 minutes and everyone else who had it took home leftovers!
@B
the blueberry one is more of a cake, while the pumpkin is closer to actual mochi.
great recipe, but I’ve only made it using 1 cup of sugar and that is sweet enough. May I suggest adding one cup of craisins? it came out really good this way! would adding an egg make it come out more cakey? My son will not eat this, it is too mochi-y for him :(. I know, terrible…
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Hi Jenn! Would this recipe work well in a bundt pan?
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Thanks Jenn! The mochi is delicious. I made this for a group and they gobbled it up. My hubby doesn’t even like pumpkin, but he enjoyed the pumpkin mochi. I reduced the sugar to 1 cup and it was perfect.