Pumpkin Mochi Cake

A chewy, flavorful mochi cake with warm fall spices and black sesame seeds.

Ingredients

Dry Ingredients

  • 2 cups (256g) sweet rice flour (mochiko) — different from white or brown rice flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon kosher salt
  • Sugar to taste (brown sugar and/or granulated)

Wet Ingredients

  • 3/4 cup + 2 tablespoons canned pumpkin puree
  • 3/4 cup full-fat canned coconut milk
  • 3 large eggs
  • 1/4 cup unsalted butter, melted and slightly cooled
  • 1/2 teaspoon pure vanilla extract
  • Maple syrup to taste

Toppings

  • 2 1/2 - 3 tablespoons black sesame seeds
  • Powdered sugar for dusting

Instructions

  1. Butter an 8x8 baking pan. Line the pan with parchment paper, folding the paper over the edges, and lightly butter the parchment paper.

  2. Preheat the oven to 350°F.

  3. In a medium bowl, whisk together (2 cups) sweet rice flour, sugar, (2 teaspoons) baking powder, (1 teaspoon) cinnamon, (1/4 teaspoon) nutmeg, (1/8 teaspoon) ginger, (1/8 teaspoon) cloves, and (1/8 teaspoon) salt.

  4. In the bowl of a stand mixer fitted with a paddle attachment (or use a hand mixer), mix together (3/4 cup + 2 tablespoons) pumpkin puree, (3/4 cup) coconut milk, (3) eggs, (1/4 cup) melted butter, and (1/2 teaspoon) vanilla until completely smooth.

  5. Slowly mix the dry ingredients into the wet ingredients, and beat vigorously until completely smooth.

  6. Fold in (2 1/2 - 3 tablespoons) black sesame seeds and pour the batter into the prepared pan.

  7. Bake on the middle rack for 75-80 minutes, until the top has developed a slight crust and the mochi is completely set and bounces back when touched.

  8. Let cool in the pan for 10 minutes before using the parchment paper to transfer to a wire rack to cool completely, at least 25 minutes.

  9. Cut into 16 squares — it’s easiest to cut when cooled, using a knife buttered and dusted with sweet rice flour or potato starch.

  10. Dust the top of the mochi squares with powdered sugar before serving.

Notes

  • Store for up to 3 days in an airtight container at room temperature
  • The longer they sit, the softer the top crust will get
  • Powdered sugar might need to be reapplied before serving
  • Make sure to use mochiko (sweet rice flour), not regular rice flour
Cook: 75-80 min Servings: 16 squares