Pumpkin Mochi Cake Food

PUMPKIN MOCHI

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.

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

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.