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Pumpkin Mochi

User rating: 4.75 out of 5 stars (4) Reviews

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

Review

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Loved it and so did everyone that I gave to. : ) So moist and tasty. I didn't have pumpkin spice but used all spice, ginger, and cinnamon and it worked!

by Sandra Shadron on 11/26/2020

I absolutely love ?? this recipe and have made it twice for my co-workers at school! Everyone enjoys the unique pumpkin ?? flavor mixed with the chewiness of the mochiko! Making this onolicious dessert for Thanksgiving 2020!!????????

by Darleen Bumanglag on 11/26/2020

This was really good. Usually make butter mochi and my friend kept saying her pumpkin mochi was really good. So looked one up on the HE website and it was just like hers. Have made two batches in two days. Grand-kids and great grands love it.

by Jane on 10/30/2020

Made this for a get together and it was a hit! People's comments included perfect pumpkin taste; pumpkin & cinnamon not overwhelming; texture is perfect where it is not too dense; this recipe is a keeper. There was one change I made - I only used 1 box of the mochi flour. Based on the other review, my mixture was not "grainy" and I did ask others that question and they said it was not. Texture was smooth.

by Sherrie on 3/3/2019

The taste of this pumpkin mochi is really good! However, the texture is not as smooth as the butter mochi, tends to be a bit "grainy" (perhaps that is the nature of pumpkin). Everyone enjoyed it!

by ANONYMOUS on 9/1/2018