Pumpkin Mochi

This recipe came from a new magazine from All Recipes. They post reader recipes, then post their own tips that they came across while making the recipe. For this recipe, they said that this is a very strange dish, is it a cake or is it a pudding? Their first bite they were perplexed, and then they couldn’t stop eating it. That’s how I was! It’s between a pudding and a cake! But- things changed when it cooled down. It became a VERY THICK DENSE cake! I might make this again, but halve everything to make a much smaller mochi.  **I found the  mochiko in the Asian section of my grocery store.

rating: 7

Pumpkin Mochi
(Allrecipes magazine)

makes 12 servings
time needed: 1 hour, 10 min.


2 1/2 cups mochiko (glutinous rice flour)
2 teaspoons baking powder
2 cups white sugar
4 eggs
1 (29 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 cup butter, melted
2 teaspoons vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch 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 extract 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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