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Pumpkin Mochi

Featured in the Honolulu Star-Advertiser on November 14, 2012.
Recipe compliments of Jane Watanabe Hee (Hawaii’s Best Mochi Recipes).

pumpkin mochi

Ingredients:

Pumpkin Mochi

Dry:

  • 1 pound and ¼ cup mochiko flour (can be found at most supermarkets)
  • 2 cups granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon

Wet:

  • 4 eggs
  • 1 can (29 ounces) pumpkin, unseasoned
  • 1 can (14 ounces) sweetened condensed milk
  • 2 blocks (1 cup) butter, melted
  • 2 teaspoons vanilla extract

Directions:

  1. Preheat electric oven to 350°F.
  2. Grease a 9 by 13 inch baking pan with non-stick cooking spray.
  3. Combine dry ingredients in a large mixing bowl and set aside.
  4. In another bowl beat eggs together and add the rest of the wet ingredients.
  5. Combine wet and dry ingredients together and mix well.
  6. Pour into pan and bake for 1 hour.
  7. Cool for 2-3 hours and make sure to cut with a plastic knife to prevent sticking.

Makes 24 servings.

Approximate Nutrient Analysis per serving:
290 calories, 11 g fat, 6 g saturated fat, 55 mg cholesterol, 150 mg sodium, 46 g carbohydrate, 1 g fiber, 27 g sugar, 5 g protein

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