Mr SK's Pumpkin Mochi Cake - recipe
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So, this is "Mr SK's pumplin mochi cake" recipe -- only because he always makes it and everyone associates it with him. But he found the recipe online, and at this point, I can't remember if the English version is my translation or the one he found online.
If you like gooey, cakey things, you'll love this. It's not super pumpkin-y, so it works in any season (not just fall). And despite the ingredient list, it's not super sweet. You bake it in a jelly roll pan (brownie pan) and then cut it in cubes.
These days, you can probably find Mochiko at any big supermarket, but most definitely at an Asian market (looking at you, Mitsuwa, and H-Mart). There is a Chinese version that we haven't used yet, the last time we went to the local Asian market, they didn't have the kind Mr SK always buys, so he bought that. The salesclerk said it's the same, we'll find out tonight.
Here's what it looks like when it's cut:
And here's the recipe
Ingredients
• 2 1/2 cups mochiko (glutinous rice flour)
• 2 teaspoons baking powder
• 2 cups white sugar
• 4 eggs
• 1 (29 ounce) can pumpkin puree
• 1 (14 ounce) can sweetened condensed milk
• 1 cup (2 sticks) butter, melted
• 2 teaspoons vanilla extractDirections
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Sift together the mochiko, 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 mochiko mixture. Pour into the prepared dish.
- Bake in preheated oven for 1 hour. Allow to cool before serving.
if anyone here makes it, let me know what you thought!
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BTW I meant to give an update on this. Just fyi but if you're going to make it, please try to get Japanese mochiko, rather than some other glutinous rice flour. Mochiko comes in a box that looks like this:
Mr SK made it with a different kind of glutinous rice flour this time, and he decided that it's better with actual mochiko.
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It's a year on and I finally got around to making pumpkin mochi cake! I checked out some other recipes (I was a little concerned about the amount of sugar in the version that SK posted). I ended up going with this one:
https://www.mochimommy.com/pumpkin-mochi-recipe/
It uses less sugar and gives the option of using a can of evaporated milk in addition to the condensed milk. It also has some pumpkin pie spices in it, which I thought would appeal to Mr wtg. I didn't end up using the evap milk, but I could see how the addition of it would make the mochi cake closer to pumpkin pie. Leaving it out makes it a bit more cakey.
Finished product is quite good. Sweet, but not too sweet, and the pie spices are subtle but give a nice extra something. I actually think I will like it better after it is refrigerated. I had my test slice with some whipped cream; Mr wtg had his straight, no extras.
When the world wearies and society ceases to satisfy, there is always the garden - Minnie Aumônier
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It's a year on and I finally got around to making pumpkin mochi cake! I checked out some other recipes (I was a little concerned about the amount of sugar in the version that SK posted). I ended up going with this one:
https://www.mochimommy.com/pumpkin-mochi-recipe/
It uses less sugar and gives the option of using a can of evaporated milk in addition to the condensed milk. It also has some pumpkin pie spices in it, which I thought would appeal to Mr wtg. I didn't end up using the evap milk, but I could see how the addition of it would make the mochi cake closer to pumpkin pie. Leaving it out makes it a bit more cakey.
Finished product is quite good. Sweet, but not too sweet, and the pie spices are subtle but give a nice extra something. I actually think I will like it better after it is refrigerated. I had my test slice with some whipped cream; Mr wtg had his straight, no extras.
@wtg said in Mr SK's Pumpkin Mochi Cake - recipe:
Thanks for this link! I'll share it with Mr SK. Butter mochi is super yummy, so it makes sense to combine the two recipes. And the recipe he regularly uses definitely has too much sugar, even though, ironically, it doesn't taste super sweet when you try the finished product.
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There was another recipe that uses a combo of coconut milk and regular milk. And the recipe is scaled down for an 8x8 pan, which might be nice. I might try it sometime:
https://zhangcatherine.com/pumpkin-butter-mochi/
It also suggests using an oiled knife to cut the mochi.
