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My review
Pumpkin Mochi
PIKALA
"Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall."
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Ingredients
1 h 10 m servings 539 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 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.
- Bake in preheated oven for 1 hour. Allow to cool before serving.
Nutrition Facts
Per Serving: 539 calories; 20.5 g fat; 83.3 g carbohydrates; 7.5 g protein; 114 mg cholesterol; 397 mg sodium. Full nutrition
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Reviews
Read all reviews 5671 Ratings
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Most helpful positive review
11/25/2010
This has become a seasonal favorite in my home. It makes a great breakfast treat with coffee. The texture seems odd at first, so odd that you have to keep eating it until suddenly you realize yo...
Most helpful critical review
2/21/2010
I wasn't quit sure what to expect, and this was ok. I had mochiko I wanted to use up and came across this recipe. It's fairly easy to make. I did improvise because I only had a 15 oz can of pump...
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11/25/2010
This has become a seasonal favorite in my home. It makes a great breakfast treat with coffee. The texture seems odd at first, so odd that you have to keep eating it until suddenly you realize yo...
11/24/2008
Call it Mochi. Call it cake. Call it whatever you want, just as long as you save me a big ol' hunk of it. I just made this on a whim to see if it might be something to have on Thursday and could...
3/10/2008
It was really good. Kinda like eating a cake only it was mochi-like-chewy. I would call it cake rather than mochi though. But overall great!!!
11/28/2009
my friend makes a similar mochi cake with cherry pie filling, which is amazing. i wanted to do this holiday version for thanksgiving, but used a little less sugar (~1 3/4 c.) and a little more ...
11/1/2008
When it first comes out of the oven and it's still warm, you won't think it's mochi at all, but just gooey cake......delicious, yes, but not very mochi-like. well give it lots of time to cool of...
11/25/2010
Love all kinds of mochi....pumpkin being one of my favorites! The recipe was PERFECT. Only problem I have is wanting to eat the entire pan.....
3/31/2009
This is excellent. I healthified it in a few ways- used half splenda, egg whites, and applesauce (1 cup for a half recipe) with 1 tbsp of butter. Still turned out moist and delicious, my Korea...
2/21/2010
I wasn't quit sure what to expect, and this was ok. I had mochiko I wanted to use up and came across this recipe. It's fairly easy to make. I did improvise because I only had a 15 oz can of pump...