For Thanksgiving, I’m in charge of desserts. It’s a challenge to find desserts enjoyable to all so I usually do quite a few desserts. For a number of years, I struggled to find desserts enjoyable for my parents, aunts and uncles. They often complain that normal desserts are too sweet. A lot of them also don’t like the taste of cinnamon. A lot of traditional Thanksgiving desserts are sweet and have cinnamon.
Two years ago, I went to a Thanksgiving potluck, and this girl I knew brought pumpkin mochi. As soon as I tasted it, I knew I had a perfect dessert for all the adults that wanted something less sweet, without cinnamon. And the best part is that it is the perfect blend of my Chinese culture with the Thanksgiving holiday, which is very much how we celebrate Thanksgiving.
The recipe is so simple too! I’ve made several different other types of mochi such as blueberry mochi, strawberry mochi and cherry mochi. The pumpkin one is a bit different. It uses condensed milk instead of evaporated milk. The pumpkin mochi tastes like mochi with pumpkin flavor. If you prefer something with a pumpkin spice taste, I’ve seen variations of this recipe with pumpkin spices or nutmeg added to produce a more spice taste.
- 1 (29-oz) can pumpkin puree
- 1 (14-oz) can sweetened condensed milk
- 1 cup butter melted
- 4 eggs beaten
- 2 tsp vanilla
- 1 (16-oz) box Mochiko-sweet rice flour
- 2 cups sugar
- 2 tsp baking powder
- Preheat oven to 350°F. Grease a 13x9-inch baking dish.
- In a medium bowl mix mochiko flour and baking powder. In a large bowl mix all the other ingredients. Then add the dry ingredients.
- Pour the batter into the prepared baking dish. Bake the mochi for one hour. Allow the cake to cool completely for a few hours before cutting and serving.
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.