Pumpkin Mochi
Author: 
Recipe type: Dessert
 
Ingredients
  • DRY INGREDIENTS:
  • 1 pound box (16 ounces) Mochiko flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • WET INGREDIENTS:
  • 2 - 14 ounce cans organic pumpkin (28 oz total)
  • 14 ounce can organic sweetened condensed milk
  • 2 blocks butter, melted
  • 4 large eggs
  • 2 teaspoons vanilla extract
Instructions
  1. In a large bowl combine wet ingredients. I used my stand mixer with the paddle attachment.
  2. Next add all of the dry ingredients to the wet mixture until smooth.
  3. Spray 9 x 13 baking dish with cooking spray.
  4. Pour mixture into dish and bake 60 to 70 minutes at 350 degrees F.
  5. Check for doneness. The texture of the pumpkin mochi is wet and sticky, just like mochi.
  6. Allow it to cool completely. Repeat: please be patient and allow the pumpkin mochi to cool completely.
  7. Slice into squares.
Notes
Recipe compliments of AlohaWorld.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/10/27/pumpkin-mochi/