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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 2-piece servings 48g Recipe makes 52 2-piece servings) |
||
| Calories 127 | ||
| Calories from Fat 42 | (32%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.7g | 7% | |
| Saturated Fat 1.2g | 5% | |
| Monounsaturated Fat 2.1g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 18mg | 6% | |
| Sodium 70mg | 2% | |
| Potassium 96mg | 2% | |
| Total Carbohydrate 20.1g | 6% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 12.1g | ||
| Protein 1.8g | 3% | |
Pumpkin Mochi
By: Pikake21
Dec 3, 2008
I love this right around the holidays--it's one of my favorite mochi flavors!
52 2-piece servings
Ingredients
Wet ingredients
- 29 ounces solid-pack pumpkin
- 14 ounces sweetened condensed milk
- 1 cup margarine or butter, melted
- 4 eggs, beaten
- 2 teaspoons vanilla
Dry ingredients
- 1 lb mochiko sweet rice flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
Directions
1
Mix dry ingredients.2
Mix wet ingredients.3
Combine wet and dry ingredients; mix well.4
Pour into a well-greased 9x13x2-inch baking pan.5
Bake 1 hour at 350°.6
Check for doneness.7
Cool completely and let sit 2 to 3 hours.8
Cut with a plastic knife in small pieces, each about 1/2x2 1/4 inches.
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- Course > Desserts
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: the80srule
On Nov 1, 2009
This was an interesting recipe. It came out more like a really dense pumpkin cake than traditional mochi . It was good, but I think next time I'll reduce the sugar because I thought it was too sweet-- the sweetened condensed milk adds enough sugar that 2 cups is a tad excessive. I left out the extra cinnamon and just used the pumpkin pie spice called for, and the spicing was perfect. Using a whole gigantor can of pumpkin did lead it to have an insanely bright orange hue, which was cool!
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