- 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.