Saturday, October 16, 2010

Pumpkin Pie-Butter Mochi

I took this recipe from All Recipes and tried to make it into an Autumnal Mochi. 

These are AWESOME! If you are looking for gooey, chewy pumpkin yumminess, this is it!  The pumpkin makes it a little creamier than regular butter mochi.  For brownies, I prefer middles. For Mochi, I seem to prefer the edges, so next time I intend to make these in an all-edges pan my sister got me.


  • 1/2 can pumpkin (about 1 cup)
    • 5 eggs
      • 1 teaspoon vanilla extract
      • 2 cups (1 can) lite coconut milk
    • 1 cup whole milk

  • 1 pound mochiko (glutinous rice flour)
  • 1 1/2 cups white sugar
  • 1 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon Pampered Chef Cinnamon Plus Spice Blend
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 1/8 tsp Allspice

  • 1/2 cup butter, melted


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. In a medium bowl, whisk together the pumpkin, eggs, vanilla and coconut milk and whole milk. In a separate larger bowl, stir together the rice flour, sugarS, spices and baking powder. Pour the wet ingredients into the dry ingredients, and stir to blend. Mix in melted butter and coconut. Pour into the prepared pan.
  3. Bake for 1 hour in the preheated oven. Cool completely, then cut into squares to serve.

Need Mochiko? 12 boxes for $27.55 on Amazon! 

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