Get your pumpkin fix this holiday season. And the best part? Kabocha is available year-round, so you can make mochi anytime.
- 1 lb. mochiko (sweet rice flour)
- 1 1/2 cups sugar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 14-oz. can light coconut milk
- 1 1/4 cups water
- 2 cups peeled and shredded kabocha (uncooked)
- Cooking spray
In a large bowl, stir together mochiko, sugar, baking soda, and salt. Add coconut milk and water; mix until smooth. Stir in kabocha.
Pour into 13-by-9-inch baking pan prepared with cooking spray. Bake 1 hour in preheated 350-degree oven. Cool and cut into 2-by-1-inch pieces. Makes 65 pieces.