Recipe by PIKALA
"Mochi is a sweet Japanese treat. The addition of the pumpkin makes it perfect for fall."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
mochiko (glutinous rice flour)
1 (29 ounce) can
1 (14 ounce) can
sweetened condensed milk
This has become a seasonal favorite in my home. It makes a great breakfast treat with coffee. The texture seems odd at first, so odd that you have to keep eating it until suddenly you realize you've eaten half the pan and you still want more! I add 1 teaspoon of pumpkin pie spice, which seems to cut the sweetness a touch and make it even more like pumpkin pie and spice cake had a delicious, gooey baby.
I wasn't quit sure what to expect, and this was ok. I had mochiko I wanted to use up and came across this recipe. It's fairly easy to make. I did improvise because I only had a 15 oz can of pumpkin, so I used applesauce with it to make up for the difference. Also, I used oil instead of butter because I didn't have enough of that either. Maybe it would've been better if I had stuck to the original recipe.
Call it Mochi. Call it cake. Call it whatever you want, just as long as you save me a big ol' hunk of it. I just made this on a whim to see if it might be something to have on Thursday and couldn't be more pleased with how it turned out. Delicious!
It was really good. Kinda like eating a cake only it was mochi-like-chewy. I would call it cake rather than mochi though. But overall great!!!
my friend makes a similar mochi cake with cherry pie filling, which is amazing. i wanted to do this holiday version for thanksgiving, but used a little less sugar (~1 3/4 c.) and a little more vanilla (~2 1/2 tsp). i added ~3/4 of the pie filling to the batter before pouring it into the pan, but spooned the rest on top & ran a plastic knife back & forth to create a marbleized look. i also cut the cake into 48 little squares & served them in cupcake papers (the way my friend does w/ the cherry mochi). it's a pretty dense cake & esp at thanksgiving w/ so many desserts available, you only need a little bite (you can always get seconds!) it turned out really well & next time i'd just leave it in the oven for 5 more min to let the pumpkin on top set a little more.
When it first comes out of the oven and it's still warm, you won't think it's mochi at all, but just gooey cake......delicious, yes, but not very mochi-like. well give it lots of time to cool off, and it'll reach a much more mochi-like texture. not exactly like mochi but very close and very tasty!!!
Love all kinds of mochi....pumpkin being one of my favorites! The recipe was PERFECT. Only problem I have is wanting to eat the entire pan.....
This is excellent. I healthified it in a few ways- used half splenda, egg whites, and applesauce (1 cup for a half recipe) with 1 tbsp of butter. Still turned out moist and delicious, my Korean husband was quite impressed.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 184
We have over 100 cucumber salads to help you keep your cool.
Meatloaf is the hearty, family-pleasing meal that makes the greatest leftovers ever.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Watch Chef John make the perfect holiday dessert.
See an easy recipe for a light version of pumpkin flan.
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.