Pumpkin Brochi® (Brownie 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.

Course Dessert

Cuisine Asian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 106kcal

Author Michelle

Ingredients

1 large egg
30 ml vegetable oil omit if using canned coconut milk
125 ml whole milk or coconut milk, full fat
45 g granulated sugar increase a little if you prefer a more crispy edge
125 g canned pumpkin puree
130 g mochiko/glutinous rice flour
5 g baking powder
pinch of sea salt
1 teaspoon black sesame seeds optional

US Customary - Metric

Instructions

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.

Notes

Brochi® is a registered trademark.

Baking time may vary depending on your oven.

Nutrition