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Pumpkin Mochi

This mochi is a combination of a favorite Chinese treat with a traditional Thanksgiving dessert and is one of my family’s favorite holiday desserts. It’s simple to make, not too sweet, and a fun twist on traditional mochi.
Servings: 1 (9x13-inch) cake
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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Ingredients

  • 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

Instructions
 

  • 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. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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