desserts &japanese &mochi 22 Dec 2007 05:33 pm
Pumpkin Mochi
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!
Print This Post
on 26 Dec 2007 at 1:58 pm 1.Trina said …
this was awesome. i subbed the condensed milk with reg milk and it was great.
on 27 Dec 2007 at 5:52 pm 2.Cheryl said …
I got to eat some of Jenn’s mochi creation and it was fantastic! I looove that condensed milk.
on 25 Sep 2009 at 7:03 am 3.Jackie said …
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!
on 21 Feb 2010 at 2:05 am 4.Tammy said …
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.
on 25 Feb 2010 at 5:17 am 5.Sara said …
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.
on 15 Aug 2010 at 7:50 pm 6.Erin H P said …
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).