A small, family farm in Wisconsin

Pumpkin Mochi=Gluten Free

20141116_174854_resized We have a family member who has celiac disease so it’s important to offer    gluten free options for her Thanksgiving dinner.  It’s easy enough to make gluten free turkey, ham, gravy and sides.  Desserts have to be made especially for her.  Pumpkin pies can be made crustless.  She likes mochi, so this year I’m trying a recipe for Pumpkin Mochi.  The recipe doesn’t call for any spices.  I made it according to the recipe.  It’s pretty good, very rich and sweet.  Next time I’ll add some pumpkin pie seasoning and see how it tastes.  I might roll the pieces in cinnamon sugar before serving, or flavor some whipped cream with cinnamon.



2 1/2 cups mochiko (glutinous rice flour)
2 teaspoons baking powder
2 cups white sugar
4 eggs
1 (29 oz) can pumpkin puree
1 (14 oz) can sweetened condensed milk
1 cup butter, melted
2 teaspoons vanilla extract
Preheat oven to 350 degrees Lightly grease a 9×13 pan.
Mix together dry ingredients
Mix together remaining ingredients, then combine the 2 mixtures.
Pour into prepared pan, bake in preheated oven for 1 hour. Cool before serving.



Comments on: "Pumpkin Mochi=Gluten Free" (1)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

Tag Cloud

%d bloggers like this: