Posts Tagged ‘fall recipe’

Great Pumpkin Search 2016 – Pumpkin Mochi Cake Recipe

I love trying my hand at international recipes, especially when it comes to desert and pumpkin.

 

There are a lot of pumpkin mochi cake reciepes out there. I created this recipe from combining a Butter Mochi Cake recipe I loved with a pumpkin mochi cake recipe. The flavors are Hawaiian and Japanese inspired. I wanted something that would be more cake consitency than gummy mochi consitency. This managed to have a nice cake density with a  slight chew. The flavors are perfect for fall.

 

Hope you enjoy.

Pumpkin Mochi Cake - metacynth.com

Pumpkin Mochi Cake

Pumpkin Mochi Cake

Ingredients:

• 1 Box Mochiko (16oz) sweet glutinous rice flour*

• 1 1/2 Cups sugar (can use half white and half brown for flavor)**

• 1 TBS baking powder

• 1/2 Cup (1 stick) Butter, melted

• 5 Eggs beaten

• 2 tsp vanilla

• 1 can Coconut Milk (I used full fat)

• 1 can (29 oz) Pumpkin Puree (or one small pie pumpkin, which is what I used)

• 3 tsp Pumpkin Pie Spice+ 1 tsp Cinnamon (or to taste)

 

Directions:

1). Melt butter and cool slightly. In large bowl combine butter and sugar until blended. Stir in eggs and vanilla. Add pumpkin and milk until smooth.

2). In a separate bowl, combine Mochiko, baking powder, and spices

3). Add dry ingredients to wet and combine until batter is smooth. Pour into well greased or parchment lined 9″x13″ pan.

4). Bake 375°F for 1 hour, until toothpick comes out clean.

5). Cool completely (about 3 hours) and cut into squares

 

Storing and Re-heating:

Can be eaten room temp or cold. Store in refrigerator wrapped in plastic and foil. You can warm cut pieces in foil in the oven at 350-375°F for 10-15 minutes. I personally like that just out of the oven taste, so this is how I like to eat them. Make sure to remove plastic wrap and re-wrap the pieces in foil before warming in oven. If you’re using microwave safe plastic wrap, you can also pop the plastic wrap pieces into the microwave until heated through, a few seconds at a time. It’s also fine to eat cold from the fridge if you like.

 

*Mochiko is gluten free, but it is a specialty rice flour that you can usually find in Asian supermarkets or online. Regular rice flour will not work in this recipe.

**I used Demerara sugar that tastes like an in-between white/brown so I didn’t mix anything with it

 

Please share your experience if you try the recipe or have your own version. I’m curious how others like pumpkin mochi dishes.

 

Until Next Time

Great Pumpkin Search 2015: In the Kitchen

It’s the week before Halloween. Many pumpkins are being carved into spooky faces to scare away the monsters that lurk on All Hallows Eve. Here at Creations from the Creative I’m carving up pumpkins to eat.

I’ll share some quick-make pumpkin delights, straight from a store, and two DIY recipe perfect for Halloween.

(Read on for an adult beverage recipe as well as a great rice dish featuring roasted pumpkin).

 

Before I dive into the DIY, I wanted to add a quick review of

Burger King’s Oreo Pumpkin Milkshake.

Burger King Oreo Pumpkin Milkshake | metacynth.com

Burger King Oreo Pumpkin Milkshake

I couldn’t resist sipping it down before snapping a quick photo. This shake tastes like Oreos with just a hint of pumpkin spice. The Oreo crumbles are the main star in this drink. Pumpkin is just a by-standard, but they make a good pair. I have to admit there was a smoky aftertaste that I’m not sure was intended. I think it might have been the byproduct of the shake being made near the burger broiler.

 

Now, onto the DIY!

First we have Spiced Pecan Pumpkin Muffins from Williams and Sonoma.

Spiced Pecan Pumpkin Quick Bread from Williams and Sonoma | metacynth.com

Spiced Pecan Pumpkin Quick Bread from Williams and Sonoma

 

This is a powder mix that you add eggs, butter, and water to. You can make a pumpkin loaf (cream cheese frosting recipe written on bag). Or make muffins, like I did. Read the rest of this entry »

Fall Favorite Features- Pumpkin Chowder

baby it's cold outside

Tom: Brrr… It’s beginning to feel cold outside.

Me: Then let’s make soup! I have a recipe for pumpkin chowder.

Gather the Ingredients! Read the rest of this entry »

Fall Favorite Feature: Pumpkin Dessert

Tom the Turkey Hoot and I were going through our recipe books looking for the perfect treat to make for this week’s Fall Favorite Features.

pumpkin dessert and tom

Tom: I want to make this!

Me: Pumpkin Dessert? This doesn’t look too complicated, and it has my favorite fall ingredient: Pumpkin!! Let’s give it a try. Read the rest of this entry »

Fall Favorite Features: Iced Pumpkin Cookies

Iced Pumpkin Cookies

Iced Pumpkin Cookies

Before Jack left for Holiday Island, he wanted to share some Pumpkin Cookies with Tom. We used the recipe that Angie was kind of enough to share. Read the rest of this entry »