Mochi Pumpkin Cake

Mochi Pumpkin Cake


46 people made this

About this recipe: 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!


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

Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
  2. 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.
  3. Bake in preheated oven for 1 hour. Allow to cool before serving.


Glutinous rice flour can be purchased in Chinese/Oriental speciality shops.

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