Zutaten für Pumpkin Mochi
- 1 cup pumpkin puree
- Sweetened Condensed Milk
- Margarine
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups glutinous rice flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- Pumpkin Pie Spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup milk (dairy or non-dairy)
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Zubereitung von Pumpkin Mochi
- Preheat oven to 350°F (175°C). Grease a 9x13x2-inch baking pan.
- In a large bowl, whisk together 1 ½ cups glutinous rice flour, ½ cup granulated sugar, 1 teaspoon baking powder, and ½ teaspoon salt. This is your dry ingredient mixture.
- In a separate bowl, whisk together 1 cup pumpkin puree, ½ cup milk (dairy or non-dairy), 1 large egg, 1 teaspoon vanilla extract, and ½ teaspoon ground cinnamon. This is your wet ingredient mixture.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. (Baking time may vary depending on your oven).
- Let the mochi cool completely in the pan for at least 2 hours before cutting. This allows it to set properly.
- Once cooled, use a plastic knife or a sharp knife to cut the mochi into small pieces, approximately ½ x 2 ¼ inches.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
48g
Fat
5g
Carbs
6g
