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.
