Posts Tagged ‘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 -

Pumpkin Mochi Cake

Pumpkin Mochi Cake


• 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)



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

Holiday Helper Hints: The Crock Pot

Feeling the hustle and bustle of holiday planning? I know I am. With so many things on my to-do list it can sometimes be difficult to enjoy the wonder that the holiday season brings, not to mention finding the extra time to shop for the perfect gifts for everyone on my list. So I decided to break out the good old trusty Crock Pot. Spend less time cooking and more time enjoying those priceless moments that make holiday merriment memorable.

Crock Pot

I seem to forget that I have a slow cooker sitting on my kitchen counter, just waiting to be used.

While I was hanging out with some of my girlfriends at our local Barnes & Nobles a couple weeks ago, I wandered upon a Crock Pot recipe book that was geared for the Holiday season. The book was Phyllis Pellman Good’s “Fix-It and Forget-It Christmas Cook Book 600 Slow Cooker Holiday Recipes Recipes.” While some of the recipes were simple slow cooker meals that can be found in Good’s other “Fix-It and Forget-It”crock pot recipe books, a few recipes were perfect for this busy holiday season (I will share 2 recipes in this post).

So I rolled up my sleeves, cleaned off my crock pot and gathered my ingredients. One simple recipe I want to introduce you to is the “Christmas Meatloaf.” Read the rest of this entry »

Dango Dango Dango Dango!

(Japanese Skewered Dumblings)

From Top to Bottom: Kinako Dango, Sesame Seed Dango, and Green Tea Dango

So I made Tofu Dango awhile back and thought I would share the recipe with everyone.

The recipe I used is from Cooking with Dog, a YouTube cooking show that features Japanese cuisine with a canine host, Francis. Read the rest of this entry »