Pumpkin Mochi

I ♥ Daiso's $1.50 SUPERcute cookware~

Mochi is delicious. Cake is delicious. Pumpkin is delicious (and wonderfully appropriate to the autumn season~).

Something that combines all three? 3x the deliciousness! Plus, it's really easy to make. :D

Recipe from Allrecipes.com : http://allrecipes.com/Recipe/Pumpkin-Mochi/Detail.aspx

I followed the recipe nearly exactly--my only two changes were:

1. I added the mochiko (rice flour) mixture to the liquid-y ingredients; ever since a certain experiment with making nian gao (rice cake), I realized it's a lot easier to mix stuff when you add the dry to the liquid. There may be times where you shouldn't do this, but mochi is not one of those times.
2. I baked some of the batter in little star-shaped souffle dishes (see picture); these took about 30 minutes in my toaster oven @ 375°F (temp. from recipe). There was still pleeeenty of batter left for the 9x13 pan.