Pumpkin Maple Butter Mochi

Makes one 9 or 11” fluted tart shell.

2 cups (½ 16 oz box) mochiko sweet glutinous rice flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

1 teaspoon salt

1 ½ sticks (12 Tablespoons) butter, melted

2 eggs

1 can pumpkin

1 ½ cups maple syrup

1 teaspoon vanilla

Heat oven to 350F. Grease a fluted 9 or 11” tart pan and set aside.

In a large bowl, whisk together all dry ingredients. Whisk in all wet ingredients and stir until smooth. Transfer to prepared baking pan (I like to put mine on a baking sheet for easy transfer in/out of the oven) and bake at 350F for 55-60 minutes or until toothpick clean where the mochi will caramelize on the edges and set in the center, but still jiggle back when nudged.

Cool completely before slicing and serving. On the day it’s baked the top and edges are a crispy, crunchy texture and day two it transforms into a soft, almost melty topping.