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.Ingredients
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.
32 comments:
Ohh they sound just so very yummy!
We don't have even pumpkin puree here
let alone pumpkin pie spices.
My husband is American and I made him a pumpkin pie once here and had to do everything from scratch, even had to find the spices that go into "pumpkin pie spices"
Was worth it though oh yum!
I've never heard of it, and I've never had it, but the picture and the recipe have me wanting it bad! ;-)
Is Mochiko-sweet rice flour something carried in most grocery stores, or will I likely need to shop at a specialty store to find it?
I grow my own pumpkins, and you are now my friend for life ;-)
Yum! I can't wait to try this.
Abby
I have rice flour, but may need to go get sweetened condensed milk....or, hmmm...can I make it so I don't have to go to the store?
Of to investigate
Mary
That looks awesome! I've never heard of mochi before. I wonder where I can get the sweet rice flour?
We love mochi, but have never made it from scratch...this gooey sweet pumpkin version has me wanting to run out for the ingredients!
ah..the mochi recipe :D
you know we seldom use pumpkin for dessert..must taste divine I am sure, happy day!
Oh no! I love pumpkin-anything so I absolutely must have this!
Oh yum, this looks fabulous!
I have a few pumpkin mochi recipes, but I'll have to try this one. Your adamant search for it really sold me!
Yum yum! Mochi is one of my favorites. I need to get some of that flour so I can make it.
Stephanie - you can probably get the flour at any Asian grocery store.
I halved the recipe and it yielded 3 14 oz. loaves (baked for 40 mins. on the top rack of my convection oven.
The tops were beautifully crunchy, and my husband (the pumpkin fan) really enjoyed some slices with his tea.
This morning, he toasted some slices in the toaster oven and loved every bite.
Thanks for the recipe!
Making this tonight as I happened to have rice flour....and my ONE splurge at the grocery store this aft. was a can of sweetened condensed milk!
Mary
Yumm. That sounds great!
I've left a little something for you on Zip n Tizzy awards because I think you're brilliant!
Love that recipe thank you so much for sharing it with us!
hugs ginger
That looks delicious!
Liz - thanks for answering Stephanie's question, I also am able buy Mochiko in the Asian isle at Safeway
Delilah - thanks for trying the recipe and sharing how it came out for you, I appreciate it :)
wow! i love everything pumpkin. i will definitely try making this recipe this fall.
I've never made mochi at home before, it sounds delicious! I'll have to try this one!
Wow. This is so good! Thank you for the recipe.
I've made baked mochi, but the addition of pumpkin must add an interesting texture! I imagine the texture would be like imo-mochi that my mom makes by pounding together steamed mochi and peeled steamed yams (at 2:5 ratio). She finishes it by either pouring it into a baking pan generously sprinkled with sweetened kinako, or pinches them off and rolls them in sweetened kinako. I can eat plates of this - it's my favorite source of heartburn. =)
OMFG
I love pumpkins...
I love mochi...
And this looks SO easy to make, too.
I'll have to try this, but I may substitute the sugar for splenda because I have a diabetic friend.
Oh man, you're awesome!
Ok so I made this last weekend and it turned out great! I took it to work and everyone loved it. The bits of mochi flour was still a little bit grainy when it baked up (a tiny bit like cornbread pieces in mochi) so I'll tweak it a little bit next tme.
So, this may be a naive-baker question, but is the sugar suppose to be in the dry or the wet ingredients?
Thanks for letting me know... I've been lurking and reading and this recipe finally made me post! :) I love pumpkin, I love mochi, I love zakka life!!
1/2japanese cowgirl
Thanks for the recipe. So easy to make. I love it.
I did a quick google search for a mochi recipe and came across this, it is so good and easy! it makes a TON - thank you for sharing!
Aloha, I need some help.I always make Pumpkin Mochi, it's my favorite. However here in Hawaii the stores don't carry any pumpkin Puree. There's some kind of a shortage. There is pumpkin pie filling. Can I use that in place of the puree??
Sorry, I know this is an old post but I just had to comment & thank you so much for sharing this Pumpkin Mochi recipe!! I just made it tonight & its super good!!! I dont care much for Pumpkin pie (but I LOVE mochi) so I'm very happy about this recipe! The nice thing is that the whole family enjoys it too :D Anyway, thank you so much again!
Yummmm! This looks AWESOME! I am from Hawaii and LOVE MOCHI. At the fair they used to have purple sweet potato mochi. Ever tried that?? Thanks for all your awesome tips/crafts and recipes.
Thanks for sharing this recipe with us! When i become good as you a'll share the nice recipes i've learned al well :D
I am from Hawai'i as well, and LOVE THIS RECIPE!!! Simple, and packed full of yum! Thank you for sharing.
Post a Comment