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Pumpkin-Infused Mochi

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PREP TIME
10 min
COOKING TIME
60 min
TOTAL TIME
70 min
SERVINGS
12 servings
Dessert Japanese
Pumpkin-Infused Mochi
Ingredients
  • 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
Instructions
1
Preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.
2
Next, lightly coat a 9x13-inch baking dish with non-stick cooking spray.
3
In a large mixing bowl, whisk together mochiko flour, baking powder, and granulated sugar until well combined.
4
In a separate bowl, whisk together eggs, canned pumpkin puree, sweetened condensed milk, melted butter, and vanilla extract until smooth.
5
Mix the egg mixture into the mochiko mixture until a uniform batter forms.
6
Pour this batter into the prepared baking dish.
7
Bake in your preheated oven for 1 hour.
8
Once done, allow the cake to cool completely before serving.