Monday, October 22, 2012

Pumpkin Mochi


This recipe comes from Allrecipes.com. I needed a dessert for a work potluck and I had just bought a lot of mochi rice flour. It's also the holidays. Combo all that together and I found a pumpkin mochi recipe.

Mochi has become more common and known about here on the west coast. It's found a lot in the new Japanese, tart style yogurt shops that are the latest trend. But Mochi happens to be centuries old to Asians. Basically it is glutonous rice flour that is shaped and used in different applications and called by different names depending on the culture. Mochi is a Japanese term. It is often shaped into little cakes and can be stuffed with red bean paste or other fillings. It's also become quite popular filled with ice cream. Think of Bon Bons with mochi around the ice cream instead of chocolate. The texture is a bit chewy. In the yogurt shops the mochi usually comes cubed like croutons.

For those unfamiliar with it and who stumble upon it at a potluck, they'll be confused about this boring looking item. Mochi can be very tasty and rich and the chewiness can be an acquired taste. Some might pass by it out of ignorance, but for those that try it, you'll find converts.

Pumpkin Mochi

* 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 9x13 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.


Mochi

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