pumpkin mochi

This autumnal variation of Pumpkin Mochi takes the elements of pure pumpkin puree, glutinous rice flour, vanilla and black sesame seeds and combines it into a delicious, soft and chewy bite.

Pumpkin Brochi® (Brownie Mochi)

ml vegetable oil (omit if using canned coconut milk)

125 ml whole milk (or coconut milk, full fat)

sugar

g pumpkin puree

rice flour

g baking powder

sea salt

tsp black sesame seeds (optional)

Preheat oven to 350°F/177°C.

Line 8" x 8" square baking pan with parchment paper. (You can use either glass or metal).

In a large bowl, whisk together egg, vegetable oil, milk, sugar and pumpkin puree.

Add in mochiko/glutinous rice flour, baking powder, salt.

Use a spatula and mix until everything is combined and there are no lumps.

Pour the batter into the prepared pan.

Tap the pan a few times gently to release any bubbles.

Sprinkle black sesame seeds on the top surface, if using.

Place in the center of the oven and bake at 350°F/177°C for 35-40 minutes, or until a toothpick inserted comes out clean.

Remove from oven and let cool on a wire rack.

Slice into squares using a sharp serrated knife.

Enjoyed freshly made. Do not refrigerate.

This simple and yet very nutritious dessert is well-liked by my friends.   They love a mixture of the chewy texture inside and the crispy layer on the outside of the brochi.

We love your recipe for matcha brownie brochi, so we know we are going love all the flavors of fall in a chewy and delicious pumpkin brochi!

Top 1 pumpkin mochi recipes from across the web

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Pumpkin Brochi® (Brownie Mochi)

Top 1 pumpkin mochi recipes from across the web

The most viewed pumpkin mochi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Brochi® (Brownie Mochi)

The most viewed pumpkin mochi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine