Posts Tagged ‘pumpkin 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