Pumpkin Mochi – two great things that are great together! This recipe is similar to the Blueberry Mochi recipe that I have, and just as tasty! It’s almost a hybrid cake/mochi, just in time for fall!
dry ingredients:
1 (10 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 milk
1 cup (2 sticks) butter, melted
2 teaspoons vanilla
Heat the oven to 350 degrees. Prep a 9×13 pan by melting butter, and greasing the bottom and sides.
In a medium bowl, whisk together the dry ingredients: mochiko, sugar, baking powder, cinnamon, cloves, salt and nutmeg.
In another bowl, mix the pumpkin, sweetened condensed milk, butter and vanilla. Combine the wet and dry ingredients together and mix well. Pour the mixture 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!
Kid's lunches, simple dinners and a whole lot of geeky baking.
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…