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Mochi Pumpkin Cake
This cake is inspired by the Japanese dessert, mochi. It's lightly sweetened, packed full of pumpkin and has a chewy texture. The best part is that it's gluten-free!
Ingredients
Serves: 12
- 400g glutinous rice flour
- 2 teaspoons baking powder (gluten-free)
- 400g caster sugar
- 4 eggs
- 825g pumpkin puree
- 1 (397g) tin sweetened condensed milk
- 225g unsalted butter, melted
- 2 teaspoons vanilla extract
Method
Prep:10min ›
Cook:1hr ›
Ready in:1hr10min
- Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
- Sieve together the glutinous rice flour, baking powder and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter and vanilla extract in a separate bowl. Stir the egg mixture into the glutinous rice flour mixture. Pour into the prepared dish.
- Bake in preheated oven for 1 hour. Allow to cool before serving.
Ingredients
Glutinous rice flour can be purchased in Chinese/Oriental speciality shops.
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Reviews & ratings
Average global rating:
(74)
Reviews in English (58)
This has become a seasonal favorite in my home. It makes a great breakfast treat with coffee. The texture seems odd at first, so odd that you have to keep eating it until suddenly you realize you've eaten half the pan and you still want more! I add 1 teaspoon of pumpkin pie spice, which seems to cut the sweetness a touch and make it even more like pumpkin pie and spice cake had a delicious, gooey baby. - 25 Nov 2010 (Review from Allrecipes US | Canada)
Call it Mochi. Call it cake. Call it whatever you want, just as long as you save me a big ol' hunk of it. I just made this on a whim to see if it might be something to have on Thursday and couldn't be more pleased with how it turned out. Delicious! - 24 Nov 2008 (Review from Allrecipes US | Canada)
It was really good. Kinda like eating a cake only it was mochi-like-chewy. I would call it cake rather than mochi though. But overall great!!! - 10 Mar 2008 (Review from Allrecipes US | Canada)