Pumpkin Mochi Recipe
- 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
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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.
