A Twist On A Local Hawaiian Style Dessert скачать в хорошем качестве

A Twist On A Local Hawaiian Style Dessert

Pumpkin butter mochi is a cross between pumpkin pie and mochi. Rich, delicious, chewy pieces of butter mochi with a hint of pumpkin and warm spices. Find recipe details at https://bit.ly/pumpkin-butter-mochi Subscribe and click the notification bell so you can be updated each time I upload a new video. Tried this recipe? Tag me on social. I’d love to see and share it. Instagram:   / keeping.it.relle   Facebook:   / keepingitrelle   Pinterest:   / keepingitrelle   Pumpkin Butter Mochi Recipe Ingredients: 4 eggs 2 cups fat free milk 1 can (15 ounces) pumpkin puree https://amzn.to/3fdv4bN 1 can (13.5 ounces) Maika'i Organic Coconut Milk https://www.foodland.com/maikai-products 2 teaspoons vanilla https://amzn.to/2IJnppR 1 box (16 ounces) mochiko flour https://amzn.to/2Uy4n8n 2 cups granulated sugar https://amzn.to/3nJaMKv 2 teaspoons baking powder https://amzn.to/2UCSz4o 1 teaspoon pumpkin pie spice https://amzn.to/36IgRQj 1/2 teaspoon salt https://amzn.to/32TLL7j 1/2 cup unsalted butter, melted Directions: 1. Preheat oven to 350F. 2. In a medium mixing bowl combine wet ingredients: eggs, milk, pumpkin puree, coconut milk, vanilla. Stir to combine. Set aside. 3. In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, pumpkin pie spice, salt. Stir to combine. 4. Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined. 5. Line a 9x13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles. 6. Place in oven and bake for 1 hour or until top is golden brown. 7. Let pan cool completely before cutting and enjoying. For nutrition information please visit my blog in the link above. #keepingitrelle #pumpkin #mochi **As an Amazon Associate I earn from qualifying purchases**