I've been on the hunt for a very specific pumpkin mochi recipe for sometime now. You could call it a borderline obsession. Ever since I purchased it at a Japanese Craft fair years ago I've been trying to figure out the recipe. I even tried to get the recipe from the vendor directly only to be denied. However, recently I came into possession of the recipe. It tastes just like the mochi at the fair. The only difference is I'm sharing the recipe with all of you. Hope you like it.
29 oz can Pumpkin puree
14 oz can Sweetened condensed milk
1 Cup of butter melted
4 Eggs, beaten
2 tsp Vanilla
1 lb box Mochiko-sweet rice flour
2 Cups Sugar
2 tsp Baking powder
1 1/2 tsp Pumpkin pie spice
1/2 tsp Cinnamon
1. In a medium bowl mix mochiko flour, baking powder, pumpkin pie spice, and cinnamon.
2. In a large bowl mix all the other ingredients. Then add the dry ingredients.
3. Pour into a greased 13 by 9 inch baking dish.
4. Bake at 375 for one hour. Let cool. Done.
*The texture of this is a cross between pumpkin pie and mochi.