Best Pumpkin Mochi Recipes

PUMPKIN MOCHI

Pumpkin Mochi image

Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall.

Provided by PIKALA

Categories World Cuisine Recipes Asian Japanese

Time 1h10m

Yield 12

Number Of Ingredients 8

Ingredients

2 ½ 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

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
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.
Bake in preheated oven for 1 hour. Allow to cool before serving.

Nutrition Facts : Calories 539.2 calories, Carbohydrate 83.3 g, Cholesterol 113.8 mg, Fat 20.5 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 12.3 g, Sodium 396.9 mg, Sugar 53.6 g

PUMPKIN MOCHI

Pumpkin Mochi image

Make and share this Pumpkin Mochi recipe from Food.com.

Provided by Pikake21

Categories Dessert

Time 1h15m

Yield 52 2-piece servings

Number Of Ingredients 10

Ingredients

29 ounces solid-pack pumpkin
14 ounces sweetened condensed milk
1 cup margarine or 1 cup butter, melted
4 eggs, beaten
2 teaspoons vanilla
1 lb mochiko sweet rice flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon

Steps:

Mix dry ingredients.
Mix wet ingredients.
Combine wet and dry ingredients; mix well.
Pour into a well-greased 9x13x2-inch baking pan.
Bake 1 hour at 350°.
Check for doneness.
Cool completely and let sit 2 to 3 hours.
Cut with a plastic knife in small pieces, each about 1/2x2 1/4 inches.

Nutrition Facts : Calories 128, Fat 4.7, SaturatedFat 1.2, Cholesterol 18.9, Sodium 70.2, Carbohydrate 20.1, Fiber 0.3, Sugar 12.1, Protein 1.8

PUMPKIN MOCHI CAKES

PUMPKIN MOCHI CAKES image

Number Of Ingredients 6

Ingredients

150g pumpkin, steamed until soft (I used Japanese kobacha squash)
150g glutinous rice flour
50g wheat flour or wheat starch
30-60g sugar (I used less sugar because the bean paste is already very sweet)
plus
1 can of sweetened red bean paste

Steps:

Easy. Mix the pumpkin, flours, and sugar to make a dough. The texture should be like play-dough. Add a little water if it's too dry. Roll the dough into little balls. Mine were maybe about 3cm, definitely smaller than a ping pong ball. Flatten them, spoon a small amount of bean paste into the center. Then pull the edges of the dough together to wrap the bean paste in the center. Now they are ready for cooking! Some recipes say to steam the cakes, but I prefer them fried, so I tossed them straight into the frying pan with a good layer of oil. No steaming required. Fry a few minutes on each side until they are crispy and browned. Done!