PUMPKIN mochi is an island-style dessert that's sure to fly off holiday buffet tables. Mix up holiday mochi
Marjorie Aragaki of Kapunahala, Kaneohe, had written, "I'm looking for a recipe for pumpkin mochi."
A recipe follows, courtesy of Sandy Momohara, a private banking assistant at First Hawaiian Bank, by way of cookbook author Tamar Pane'e.
Sandy's son and Tamar's grandson are junior classmates at the Kamehameha Schools.
Here's the recipe, which was deemed "yummy," "onolicious" and "smooth with an even blend of spices and pumpkin" in a newsroom taste test.
(From Sandy Momohara, private banking assistant, First Hawaiian Bank) Pumpkin Mochi
Wet ingredients:
29-ounce can solid-pack pumpkin
14-ounce can sweetened condensed milk
2 blocks margarine or butter, melted
4 eggs, beaten
2 teaspoons vanilla
1-pound box plus 1/4 cup mochiko flour
2 cups sugar
2 teaspoons baking powder
1-1/2 teaspoons pumpkin-pie spice
1/2 teaspoon cinnamonMix dry ingredients. Mix wet ingredients. Combine wet and dry ingredients; mix well.
Pour into a well-greased 9-by-13-by-2-inch baking pan. Bake 1 hour at 350 degrees. Check for doneness. Cool completely and let sit 2 to 3 hours. Cut with a plastic knife in small pieces, each about 1/2 by 2-1/4 inches. Makes 54 2-piece servings.
