A desert combining the Japanese rice cake and the season of Fall. The texture is a cross between pupkin pie and mochi. A simple dish provided you have the appropiate tools at hand.
Not to be confused with cornbread.
Ingredients
29 oz can pumpkin puree
14 oz can sweetened condensed milk
1/3 cup milk
1 cup of butter melted
4 eggs, beaten
2 tsp vanilla
1 lb box Mochiko-sweet rice flour
1 1/2 cups sugar
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
In a medium bowl, mix mochiko flour, baking powder, pumpkin pie spice, and cinnamon.
In a large bowl, mix all the other ingredients. Then add the dry ingredients.
Pour into a greased 13 by 9 inch baking dish.
Bake at 375 °F (190 °C) for one hour. Let cool. Done.
Tips & Advice
- Use a rubber spatula to scrape the bottom of the bowl periodically, as unmixed ingredients can get stuck.
- Using the spatula, make sure to spread it evenly. This can be further done with a icing spatula with warm water.
- To see if the mochi is done, stick a toothpick in the center. If it comes out cleanly, the mochi is ready to take out.
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