Pumpkin Mochi Cake
Difficulty: Easy
Elevate your fall dessert from pumpkin pie to Pumpkin Mochi Cake! This autumnal dessert from @foodie_renee is absolutely irresistible.
Ingredients
- 1 can Roland® Unsweetened Coconut Milk
- 1/3 cup unsalted butter, melted
- 1 cup whole milk
- 1 cup pumpkin puree
- 3 eggs
- 3 cups glutinous rice flour
- 1 1/4 cups granulated sugar
- 2 teaspoon baking powder
Directions
Preheat oven to 350F. Line an 8x8 pan with parchment paper
In a medium mixing bowl combine wet ingredients: eggs, milk, butter, pumpkin puree, and coconut milk. Stir to combine. Set aside
In a large mixing bowl combine dry ingredients: rice flour, sugar, and baking soda
Pour the wet ingredients into the dry ingredients, and whisk until smooth
Pour mixture into a pan, tapping to release any air bubbles
Place in oven and bake for 1 hour or until top is golden brown
Remove from the oven and let the pan cool completely - about 1-2 hours
