Pumpkin Maple Butter Mochi

A chewy pumpkin dessert baked in a fluted tart pan with maple syrup and warm spice. Preparation/total time includes an estimate based on the recipe steps; the creator did not specify every timing field.

By @christinatosi

Original recipe source

Cook time: 60 minutes

Servings: 1

Ingredients

• 0 grease for the tart pan (amount not specified) Creator did not specify an amount
• 2 cup glutinous rice flour
• 2 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 12 tablespoon butter melted
• 2 whole eggs large
• 1 whole pumpkin canned
• 1.5 cup maple syrup
• 0 vanilla extract (amount not specified) Creator did not specify an amount
• 0 salt (amount not specified) Creator did not specify an amount

Instructions

1. Heat the oven to 350°F and grease a 9-inch or 11-inch fluted tart pan; set it aside. Pan is greased and oven is preheated.
2. In a large bowl, whisk together the glutinous rice flour, cinnamon, and baking powder. Dry mixture is evenly combined.
3. Whisk in the melted butter, eggs, pumpkin, maple syrup, and the unmeasured vanilla extract and salt until the batter is smooth. Batter is uniform and smooth.
4. Transfer the batter to the prepared tart pan and bake at 350°F for about 1 hour, checking for doneness near the end. The mochi is set and baked through.