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Pumpkin mochi

April 24, 2012

It’s been a while since my last post since I moved and was getting accustomed to my new kitchen. Of course, what’s more celebratory for my new place than some freshly baked goods?

So I went ahead and made two versions of this recipe. One is a high-fat one which should be consumed in moderation because there’s an added butter component, and should only be consumed by the lactose-tolerant because of the evaporated milk. The second version was meant for my post-workout carb-ups; high in starches from the rice flour, and low in fat for the quick insulin boost.

The butter pumpkin mochi was noticeably tastier. There isn’t quite anything as satisfying as butter in a baked good.

Nutritional information: 4,600 calories, 143g fat, 752g carbs, 79g protein, 1678% Vitamin A, 47% Vitamin C, 169% calcium, and 78% iron.

Ingredients
1 4oz stick of butter
1.5 cups of sugar worth of sweetener (I used evaporated cane sugar)
4 eggs
2 tsp vanilla extract
2 tsp baking powder
1 Tbsp cinnamon (or pumpkin spice)
1 15 oz can of pumpkin puree
1 16 oz can of coconut milk
1 16 oz bag of glutinous rice flour

Directions
1. Preheat oven to 350 degrees F.
2. Melt butter, add to large bowl, and beat into sugar until thoroughly incorporated. Add eggs and mix well.
3. Add the vanilla, baking powder, cinnamon, pumpkin puree, and evaporated milk into the bowl and mix well.
4. Add flour and stir until the mixture forms a thick paste. Ideally there will be no lumps in the batter so that when it bakes, no flour clots will form.
5. Bake in 9×13″ pan in oven for 50-70 minutes, depending on how firm the mochi will be preferred. Too much browning means it is overdone.
6. Enjoy warm or cooled. Often the next day it will taste better.

Then there was the low-fat version. Definitely easier to overeat than the buttered version.

Nutritional information: 3,600 calories, 25g fat, 736g carbs, 103g protein, 1607% Vitamin A, 43% Vitamin C, 138% calcium, and 76% iron.

Ingredients
1.5 cups of fat free greek yogurt
1.5 cups of sugar worth of sweetener (I used evaporated cane sugar)
4 eggs
2 tsp vanilla extract
2 tsp baking powder
1 Tbsp cinnamon (or pumpkin spice)
1 15oz can of pumpkin puree
1 16oz bag of glutinous rice flour

Directions
(1) Preheat oven to 325 degrees F.
(2) Combine greek yogurt, sugar, eggs, vanilla, baking powder, cinnamon, and pumpkin puree into a bowl and mix well.
(3) Add flour and stir until the mixture forms a thick paste. Ideally there will be no lumps in the batter so that when it bakes, no flour clots will form.
(4) Bake in 9×13″ pan in oven for 30-50 minutes, depending on how firm the mochi will be preferred. Too much browning means it is overdone.

Probably not the worst dessert to make, since rice flour is healthier than wheat flour. But considering this is a very dense dessert, it is very easy to overeat. So be forewarned!

E ‘ai kaua!

Dai Dai

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