Since making Kona those puppy ice cream bites a couple of weeks ago, then the pumpkin hand pies, we’ve had some extra pumpkin-y ingredients hanging around. Of course, when my mind turns to sweets one of the first things to surface is mochi – my favorite!
This mochi is a little bit like a cake-y custard infused with pumpkin flavor. Everyone who tasted it this past weekend gave it a thumbs up, and I gave it to some pretty harsh (read: brutally honest) critics! This is a great one if you’re gluten-free; just remember to use certified gluten-free sweet rice flour and baking powder.
This recipe is an adaptation of the recipe found on Aloha World.
7 oz. pumpkin puree (pure pumpkin)
7 oz. pumpkin pie filling
7 oz. sweetened condensed milk
1 block butter, melted
2 eggs, beaten
1 tsp vanilla
8 oz. sweet rice flour (Mochiko)
1 cup sugar
1 tsp baking powder
1. Preheat oven to 350 degrees. Mix dry ingredients with a whisk. In a separate bowl, mix wet ingredients. Combine wet and dry ingredients and mix thoroughly.
2. Grease two glass pie dishes and evenly pour the mochi batter into both. Bake for 40-45 minutes or until the edges are golden brown.
3. Practice self-restraint by allowing the mochi to cool 2-3 hours. Cut with a plastic knife (it should glide right through!) into small pieces. Indulge in pumpkin bliss!