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    Home » Recipe » Dessert » Baking

    Kabocha Pumpkin Mochi Cake

    Published: Dec 7, 2011 · Modified: Oct 28, 2014 by Jennifer Che

    This post is part of a larger series: An Asian Twist on a Traditional Holiday Meal. Other posts in this series include Chinese Oven Roasted Duck, Keroppi Cookies,Totoro Cookies, Taro Fries, and Chinese Long Beans with Garlic

    I've found that baked mochi is almost always a universal crowd pleaser at potluck parties, especially if many of the party-goers are Asian. Asians (including me!) have some sort of addiction to the chewy-sweetness of mochi desserts.

    The classic baked mochi dessert involves red bean, which I make all the time. This fall, however, I decided to put a slight autumn twist on the traditional mochi cake for my Thanksgiving meal, sort of as a replacement for pumpkin pie.

    This mochi cake is inspired by my Project Food Blog Round 8 entry from 2010, which included three different pumpkin desserts. Instead of using normal pumpkin like I did last year, this year I made the dessert even more Japanese by substituting Kabocha Squash (still one of my all time favorite squashes!).


    Roast Kabocha squash in the oven (see detailed instructions here).
    Remove the kabocha flesh and mash it up! Gather the rest of your ingredients (eggs, sweet rice flour, sugar and the like). I loved baked mochi desserts because they are so easy to prepare. Since it uses vegetable oil, you don't even need to cream butter or anything! Just throw everything in a pan, mix, and bake!

    So easy and so delicious. Note: definitely let the cake cool COMPLETELY before trying to remove it from the pan. Otherwise, you will be very, very sorry (I learned that last time the hard way! Even this time, I had to use a knife to pry it out a bit).
    Enjoy!

    Pumpkin Mochi Cake
    Adapted from Jen's mom's recipe

    1 lb glutinous rice flour
    1 cup baked kabocha squash, mashed
    ⅓ cup vegetable oil
    2 cups milk
    1 cup brown sugar
    1 cup white sugar
    3 eggs, beaten

    Combine all ingredients and mix until well combined. Add to a well-greased bundt pan (or other shape if desired). Bake at 350 ° F for at least one hour depending on the pan. A bundt cake will take over an hour, whereas two loaves will take less time. Cake is done when an inserted toothpick comes out cleanly. Let cool completely before trying to removing from the pan! Otherwise it will stick and you will be very, very sorry.

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    All Rights Reserved

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    Trackbacks

    1. Chinese Pumpkin Cake - Tiny Urban Kitchen says:
      March 20, 2015 at 12:50 am

      […] had to create a recipe with pumpkin. I made three pumpkin items for my submission: pumpkin mochi cake, pumpkin thousand layer spiral mooncakes, and these savory pumpkin cakes.  The other two recipes […]

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    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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