Now that it's well and truly October, our nearest grocery store finally started stocking pumpkin puree. Filled with the Halloween/October spirit, I made some pumpkin mochi cakes. I used the original recipe and made three minor tweaks.
- I substituted 1 C of pumpkin puree for the red bean paste.
- I used 1 1/2 C of sugar. Trust me, I needed it! (I first made one batch using only 1 C of sugar and ended up with bland chewy bars. Ick.)
- I greased my pan (I'm sure parchment paper would have worked too.) You must do this. If you don't, your mochi cake will stick to the pan and you will cry a whole lot.
Here's what my pumpkin mochi cake looked like once I sliced it up:
|(I have no idea why I'm currently into wild west stuff.....)|
The recipe makes a ton of mochi cake. Once your cake cools, just cut it up and store your tiny mochi bars in Tupperware.
I love having my very own stash of little chewy bars to munch on throughout the day...erm... I mean throughout the week..... because I've got self-control like that.... yeah....