Pumpkin Mochi Cake: Fall's Chewy Treat
A delightful fusion of pumpkin spice and chewy Hawaiian mochi, perfect for fall festivities and naturally gluten-free.
Ingredients
- 2 cup mochiko flour
- 1.5 cup granulated sugar
- 1 tsp baking powder
- 0.5 tsp salt
- 1 tsp pumpkin pie spice
- 1 can (15 oz) pumpkin puree
- 1 can (13.5 oz) full-fat coconut milk
- 2 large eggs
- 1 tsp vanilla extract
- 0.5 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together the mochiko flour, granulated sugar, baking powder, salt, and pumpkin pie spice.
- In a separate medium bowl, whisk together the pumpkin puree, coconut milk, eggs, vanilla extract, and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and mix with a whisk or spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 50-60 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs but not wet batter. The cake will be jiggly when hot, which is normal.
- Let the cake cool completely in the pan on a wire rack before cutting into squares and serving. The chewiness develops as it cools.
Notes
For an extra textural contrast, sprinkle toasted coconut flakes or chopped pecans on top before baking. This cake is naturally gluten-free. Store at room temperature in an airtight container for up to 3 days to maintain its chewy texture.