Comments on: Pumpkin Mochi

By: Erin H P

Erin H P — Mon, 16 Aug 2010 02:50:23 +0000

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).

By: Sara

Sara — Thu, 25 Feb 2010 12:17:22 +0000

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.

By: Tammy

Tammy — Sun, 21 Feb 2010 09:05:52 +0000

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.

By: Jackie

Jackie — Fri, 25 Sep 2009 14:03:03 +0000

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!

By: Cheryl

Cheryl — Fri, 28 Dec 2007 00:52:54 +0000

I got to eat some of Jenn’s mochi creation and it was fantastic! I looove that condensed milk.

By: Trina

Trina — Wed, 26 Dec 2007 20:58:23 +0000

this was awesome. i subbed the condensed milk with reg milk and it was great.