Pumpkin Spice Mochi

Pumpkin Spice is back, but this time in Mochi form! Combine fall spices with some Island flavor to bring the dessert that everyone clamors for to the table this fall!

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Growing up, one of my favorite desserts and overall favorite type of food to eat was Mochi! I loved the chewy texture and I loved how there were endless flavors. Mochi is created from pounding rice. In Hawaii, there is a classic dessert called Butter Mochi, which essentially adds loads of butter to Mochiko flour (sweet rice flour) to be baked. Most good butter mochi isn’t necessarily the healthiest due to the obsessive amounts of butter, however, I wanted to create a similar and healthier version.

In the spirit of fall and all desserts flavored with pumpkin, I decided to create a Pumpkin Spice Mochi that is similar in texture to butter mochi, but minus the loads of butter. If you love mochi or butter mochi, I promise you’ll love this Pumpkin Spice Mochi. If you’ve never had mochi before, then you need to hop on this recipe ASAP because I guarantee you that you’ll become a fan!

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Here’s the 411 for those not familiar with the stars of this recipe:

• Mochiko Flour (Sweet Rice Flour): This is a special flour that gives the mochi a chewy texture. You can buy this at international grocery stores or online on Amazon.
• Flaxseed Egg: Flaxseed meal comes from grinded/blended up flaxseeds. When combined with water, it creates a consistency similar to egg. Therefore, it serves as a great replacer for eggs when making baked goods. You can buy Flaxseed seeds and grind/blend it up to make flaxseed meal yourself or buy flaxseed meal. These both are available at most grocery stores.
• Pan: I used a square pan (9”x9”) to create one batch. You are welcome to use an 8”x8” pan with the same cooking time.

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Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Servings: 6

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INGREDIENTS

• 2 c Mochiko Flour (Sweet Rice Flour)
• 2 tsp Baking Powder
• 1/2 c Brown Sugar
• 1 can Pumpkin Puree (14oz)
• 1/2 c Almond Milk
• 2 Flaxseed Eggs (2 tbsp Flaxseed meal + 5 tbsp Water)
• 2 tbsp Vegan Butter
• 2 tsp Vanilla Extract
• 1/4 tsp Nutmeg
• 1/4 tsp Ground Ginger

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INSTRUCTIONS

1. Preheat oven to 350 deg F and prep the baking pan by lining with parchment paper. This will help with removal later.
2. In a small bowl, make the flaxseed eggs and let sit for minutes to thicken.
3. In a medium bowl, combine the Mochiko flour and baking powder.
4. In a large mixing bowl, combine almond milk, brown sugar, pumpkin puree, flaxseed egg, melted vegan butter, vanilla extract, and spices.
5. Slowly add dry ingredients to the wet ingredients, while mixing at the same time.
6. Transfer to baking pan and bake for 60 minutes on the middle rack.
7. Remove from the oven and serve hot or cold! The mochi is sticky so I recommend wiping the knife in between cuts.

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I hope this fun fall dessert recipe helps to get you into the holiday spirit and prepare you for the winter festivities. This will surely impress any friends or family at your next get together, so ENJOY!
- Nutti Nelli

PROCESS SHOTS (Click to enlarge)

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