Best 2 Pumpkin Mochi Recipes

Pumpkin mochi, a luscious Japanese confection of sweet, soft, and chewy rice cake, embraces the essence of fall and offers a delightful treat for any occasion. With its vibrant orange hue and distinctive texture, pumpkin mochi becomes an irresistible dessert that captivates the senses. As a versatile culinary delight, pumpkin mochi can be enjoyed as a simple snack, a sweet ending to a meal, or even as a decorative element in gift-giving. While numerous recipes for pumpkin mochi exist, each promising a unique culinary experience, this article will unravel the secrets of creating the perfect pumpkin mochi – a harmonious blend of traditional techniques and modern culinary innovations.

Here are our top 2 tried and tested recipes!

PUMPKIN MOCHI

Pumpkin Mochi image

Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall.

Provided by PIKALA

Categories World Cuisine Recipes Asian Japanese

Time 1h10m

Yield 12

Number Of Ingredients 8

Ingredients

2 ½ 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

Steps:

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 : Calories 539.2 calories, Carbohydrate 83.3 g, Cholesterol 113.8 mg, Fat 20.5 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 12.3 g, Sodium 396.9 mg, Sugar 53.6 g

PUMPKIN MOCHI

Pumpkin Mochi image

Make and share this Pumpkin Mochi recipe from Food.com.

Provided by Pikake21

Categories Dessert

Time 1h15m

Yield 52 2-piece servings

Number Of Ingredients 10

Ingredients

29 ounces solid-pack pumpkin
14 ounces sweetened condensed milk
1 cup margarine or 1 cup butter, melted
4 eggs, beaten
2 teaspoons vanilla
1 lb mochiko sweet rice flour
2 cups sugar
2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon

Steps:

Mix dry ingredients.
Mix wet ingredients.
Combine wet and dry ingredients; mix well.
Pour into a well-greased 9x13x2-inch baking pan.
Bake 1 hour at 350°.
Check for doneness.
Cool completely and let sit 2 to 3 hours.
Cut with a plastic knife in small pieces, each about 1/2x2 1/4 inches.

Nutrition Facts : Calories 128, Fat 4.7, SaturatedFat 1.2, Cholesterol 18.9, Sodium 70.2, Carbohydrate 20.1, Fiber 0.3, Sugar 12.1, Protein 1.8

Tips for Making the Best Pumpkin Mochi:

Choose the right pumpkin: Look for a small, sugar pumpkin, also known as a pie pumpkin. These pumpkins have a deep orange color and are sweeter and less watery than other varieties.
Steam the pumpkin: Steaming the pumpkin helps to soften it and bring out its natural sweetness. You can steam the pumpkin in a steamer basket over boiling water or in the microwave.
Use glutinous rice flour: Glutinous rice flour is a sticky type of rice flour that gives mochi its chewy texture. If you can't find glutinous rice flour, you can use sweet rice flour, but your mochi will be less chewy.
Don't overcook the mochi: Mochi is done cooking when it is soft and chewy, but not mushy. Overcooking will make the mochi tough.
Serve mochi warm or cold: Mochi can be served warm or cold, depending on your preference. If you are serving mochi cold, chill it in the refrigerator for at least 30 minutes before serving.

Conclusion:

Pumpkin mochi is a delicious and versatile dessert that can be enjoyed all year round. It is a perfect treat for special occasions or a simple snack. With its chewy texture and sweet pumpkin flavor, pumpkin mochi is sure to please everyone. So next time you are looking for a sweet treat, give pumpkin mochi a try. You won't be disappointed!