Pumpkin flavored mochi. The chewy Japanese confectionery sweet gets a Western twist with the addition of pumpkin.
One dessert I always make for Thanksgiving is pumpkin mochi. If you have some leftover pumpkin puree, this is an easy way to use some up.
My family loves mochi, so this pumpkin mochi is a favorite. Normally pumpkin is not a traditional mochi flavor, but it works. One year I didn’t make it and everyone was asking where it was. Oops. So now I always make sure to make it.
Chewy, soft, moist, with a definite pumpkin flavor. I let it stand as pure pumpkin flavored, but you can add some cinnamon or pumpkin spice too if you want.
My favorite pieces are the corner ones. Just like brownies, they are extra chewy!
- 1 (29-oz) can pumpkin puree
- 1 (14-oz) can sweetened condensed milk
- 1 cup of butter melted
- 4 eggs
- 2 tsp vanilla
- 1 lb glutinous rice flour
- 2 cups granulated sugar
- 2 tsp baking powder
- Preheat oven to 350°F. Grease a 9 x 13 pan or line with parchment paper. Add pumpkin, condensed milk, butter, eggs, vanilla and sugar in mixing bowl of stand mixer and mix until smooth. Add in flour and baking powder and mix on very low speed until flour is fully incorporated. Increase speed slightly to thoroughly mix until batter is smooth.
- Pour batter into pan and smooth and settle batter by hitting the bottom against a hard surface a few times. Bake for 55-60 minutes or until surface starts to crack slightly and knife inserted comes out clean.
- Let mochi cool completely before cutting and serving. I usually let mine cool overnight, though you can eat the same day too.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.