California Koshihikari Short Grain Tamaki Gold Rice 4.4 lbs. Traders Choice Red Beans 6 oz. Seasonal items are limited in supply, sorry no rainchecks. INGREDIENTS: non-stick cooking spray ¼ cup cornstarch 2 cups granulated sugar 2 tsp. baking powder 2½ cups mochiko (sweetened rice flour) 29 oz. pumpkin 8 oz. condensed milk 2 tsp. vanilla extract Ground Roasted Soybeans Hula Brand Kinako 7 oz. 1459 399 189 1359 129 319 Premium Koshihikari Short Grain Rice 15 lbs. Microwave Cookware Easy Out Ring Container 1 count 1169 2799 459 Premium Japanese Shirakiku Cooked Rice 21.16 oz., 3 ct. Jade Puff Chocolate, Milk or Strawberry 6 oz. Maison Gift Pack Chibori De Kukkia 350 grams Owl Jar Jade Jelly Snack 26.45 oz. Haiga Mai Tamaki Brown Rice 4.4 lbs. Ogura-An Sweetened Beans Morinaga Yokan 15.16 oz. 4 eggs 1 tbs. cinnamon ½ tsp. nutmeg 1 cup melted butter Shirakiku Red Bean Paste Tsubu An (Coarse) or Koshi An (Fine) 17.6 oz. Premium Nishiki Medium Grain Rice 10 lbs. 599 899 769 1099 ea. ea. ea. ea. ea. Superior Short Grain Sweet Rice Koda Farms Sho-Chiku-Bai 10 lbs. Sweet Rice Flour Koda Farms Mochiko 16 oz. 1499 159 100% Pure Niigata Koshihikari Rice 2299 Hula Potato Starch 229 Libby's Pumpkin 279 White or Brown 67.6 oz. ............................ 10 oz. ............................................................ 29 oz. can................................................... 659 One Push Bottle 299 1 count ................................................... 699 Microwavable Shirakiku Cooked Rice 10 count Bourbon Torte Cookies 317 grams Not all products may be available at KTA Downtown or Waikoloa Village. 7 SEASONS GREETINGS PUMPKIN MOCHI RECIPE DIRECTIONS: Preheat oven to 350⁰. Prepare a baking pan with non-stick cooking spray and dust with cornstarch. In a bowl, combine sugar, baking powder and mochiko. In a separate bowl, whisk pumpkin, milk, vanilla, eggs, cinnamon, nutmeg and melted butter. Add dry ingredients to the pumpkin mixture and stir well. Pour into the prepared pan and bake for 1 hour. After baking, let mochi cool for 1 to 2 hours before cutting and serving.
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