Pumpkin Mochi
Author: Bebe Love Okazu
Recipe type: Dessert
- 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
- In a large bowl combine wet ingredients. I used my stand mixer with the paddle attachment.
- Next add all of the dry ingredients to the wet mixture until smooth.
- Spray 9 x 13 baking dish with cooking spray.
- Pour mixture into dish and bake 60 to 70 minutes at 350 degrees F.
- Check for doneness. The texture of the pumpkin mochi is wet and sticky, just like mochi.
- Allow it to cool completely. Repeat: please be patient and allow the pumpkin mochi to cool completely.
- Slice into squares.
Recipe compliments of AlohaWorld.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/10/27/pumpkin-mochi/
2.2.8