Okay, not really a kid post, but maybe the kids will like this:
Caro used to make mochi desserts in college, and we’d finish them off by the panfuls. Shameful. This at least has some veggies in it 🙂
Maybe on one of my days’ off…
Pumpkin Mochi Recipe
I’ve been on the hunt for a very specific pumpkin mochi recipe for sometime now. You could call it a borderline obsession. Ever since I purchased it at a Japanese Craft fair years ago I’ve been trying to figure out the recipe. I even tried to get the recipe from the vendor directly only to be denied. However, recently I came into possession of the recipe. It tastes just like the mochi at the fair. The only difference is I’m sharing the recipe with all of you. Hope you like it.
Ingredients
29 oz can Pumpkin puree
14 oz can Sweetened condensed milk
1 Cup of butter melted
4 Eggs, beaten
2 tsp Vanilla
1 lb box Mochiko-sweet rice flour
You will find learners generic uk viagra from different parts. They should take help of herbal remedies sildenafil prices find over here to avoid night discharge. She looks way better today than she low cost tadalafil did 10 years ago. It works longer such as 4 – 6 hours, enough for a satisfying lovemaking session. uk viagra prices http://www.molineanimalaid.org/forms/Volunteer%20Sample%20Form.pdf -An Affordable Medication to Treat ED The cheap prices of this reputed drug added a great value in its popularity. 2 Cups Sugar
2 tsp Baking powder
1 1/2 tsp Pumpkin pie spice
1/2 tsp Cinnamon
1. In a medium bowl mix mochiko flour, baking powder, pumpkin pie spice, and cinnamon.
2. In a large bowl mix all the other ingredients. Then add the dry ingredients.
3. Pour into a greased 13 by 9 inch baking dish.
4. Bake at 375 for one hour. Let cool. Done.