I made two different desserts for two Thanksgiving dinners this year, and one of them was this satisfyingly chewy pumpkin spice mochi bar! Mochi is made from sweet glutinous rice flour, which gives it a QQ texture. To make the mochi Thanksgiving theme, it is mixed with pumpkin puree, cinnamon, nutmeg and ginger. The resulting dessert is not sweet and is sure to please many, especially those who prefer Asian desserts.
If you enjoy sweeter desserts, you can increase the amount of sugar by another 1/2 cup (any granular sugar will work).
To make the dessert vegan, you can use non-dairy milk, flax eggs, and vegan butter. If you do not need the dessert to be vegan, feel free to use regular milk, eggs, and butter.
The amount of spices you add is also subject to adjustments to taste. The recipe below provides a nice subtle flavour without being over-powering, but you can add more!
2020 has been a tough year, so I hope you find gratitude in what you have or has happened this year. There is always something to be grateful for.
If you make this recipe, tag me at #takeontreats.
Pumpkin Spice Mochi Bar
Ingredients:
- 2 cup Mochiko flour (sweet glutinous rice flour)
- 2 tsp baking powder
- 1/2 cup brown sugar
- 14 oz pumpkin puree
- 1/2 cup milk (dairy or non-dairy)
- 2 eggs (or flaxseed eggs aka 2 tbsp ground flaxseed meal mixed with 5 tbsp water and left aside to thicken)
- 2 tbsp butter (dairy or vegan)
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions:
- Preheat oven to 350F/180C. Line a square baking pan with parchment paper (my pan is 9″x9″).
- Combine Mochiko and baking powder in a medium bowl.
- In a large bowl, combine milk, sugar, pumpkin puree, eggs, butter, vanilla extract, and spices.
- Slowly add dry mixture into the wet mixture while mixing.
- Transfer the mixture to the baking pan and bake for 60 minutes on the middle rack.
- Remove from the oven and allow to cool before slicing.
- Store in an air-tight container for up to 3 days.
