Pumpkin Mochi Cake Recipes
PUMPKIN MOCHI
This mochi is a combination of a favorite Chinese treat with a traditional Thanksgiving dessert and is one of my family's favorite holiday desserts. It's simple to make, not too sweet, and a fun twist on traditional mochi.
Provided by Kirbie
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Grease a 13x9-inch baking dish.
- In a medium bowl mix mochiko flour and baking powder. In a large bowl mix all the other ingredients. Then add the dry ingredients.
- Pour the batter into the prepared baking dish. Bake the mochi for one hour. Allow the cake to cool completely for a few hours before cutting and serving.
PUMPKIN MOCHI CAKE
Steps:
- Combine the glutinous rice flour, all purpose flour, and cinnamon with the cooked pumpkin purée in a bowl
- Mix well with a spatula
- Gradually add the water into the bowl, and mix well with the spatula
- Once it has been mixed well, knead the dough with your hand
- Knead until the dough is smooth
- Divide the dough equally to the desired size
- Flatten the dough, and put the red bean paste
- Close the dough carefully to wrap the red bean paste in the center (repeat step 7 and 8 for each piece of dough)
- Press/roll out the dough with red bean paste gently to make approx 1 cm thick (repeat step 7 to 9 for each piece of dough)
- Meanwhile, you can heat the pan
- Grease the pan with a bit of oil to prevent sticking
- Place the mochi cake in the pan
- Pan-fried each side for approx 5-10 mins, until golden brown
- Voila! Bon appétit!
PUMPKIN MOCHI
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
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
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
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
PUMPKIN MOCHI
Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall.
Provided by PIKALA
Categories Japanese Recipes
Time 1h10m
Yield 12
Number Of Ingredients 8
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
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