Sweet Pumpkin Mochi

    (66)
    1 hour 10 minutes

    Mochi is a traditional Japanese dessert. You can find mochiko (glutinous rice flour) at supermarkets and Asian shops.


    45 people made this

    Ingredients
    Serves: 12 

    • 2 1/2 cups (400g) mochiko (glutinous rice flour)
    • 2 teaspoons baking powder
    • 2 cups (400g) white sugar
    • 2 eggs
    • 820g pumpkin puree, tinned or fresh
    • 400ml sweetened condensed milk
    • 250g butter, melted
    • 2 teaspoons vanilla essence

    Directions
    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Lightly grease a 20x30cm baking dish.
    2. Sift together the mochiko, baking powder and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter and vanilla essence in a separate bowl. Stir the egg mixture into the mochiko mixture. Pour into the prepared dish.
    3. Bake in preheated oven for 1 hour. Allow to cool before serving.

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    Reviews and Ratings
    Global Ratings:
    (66)

    Reviews in English (53)

    by
    29

    This has become a seasonal favorite in my home. It makes a great breakfast treat with coffee. The texture seems odd at first, so odd that you have to keep eating it until suddenly you realize you've eaten half the pan and you still want more! I add 1 teaspoon of pumpkin pie spice, which seems to cut the sweetness a touch and make it even more like pumpkin pie and spice cake had a delicious, gooey baby.  -  25 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    26

    Call it Mochi. Call it cake. Call it whatever you want, just as long as you save me a big ol' hunk of it. I just made this on a whim to see if it might be something to have on Thursday and couldn't be more pleased with how it turned out. Delicious!  -  24 Nov 2008  (Review from Allrecipes USA and Canada)

    by
    14

    It was really good. Kinda like eating a cake only it was mochi-like-chewy. I would call it cake rather than mochi though. But overall great!!!  -  10 Mar 2008  (Review from Allrecipes USA and Canada)

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