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pumpkin butter mochi recipe_how to make hawaiian kabocha dessert
Kreamy Vegan

Pumpkin Butter Mochi Cake

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Course: Dessert
Cuisine: Hawaiian
Ingredients Equipment Method

Ingredients
  

Dry Ingredients
  • 14 oz Glutinous rice flour 400g, 3 1/2 cup
  • 2 cups Sugar
  • 1 tbsp Baking Powder
  • 1 1/2 tsp Salt
Wet Ingredients
  • 1/2 cup Butter Lightly melted 🌱 Vegan substitute: plant-based margarine
  • 1 can Full-fat cream 13 fl oz, 400ml 🌱 Vegan substitute: plant-based cream
  • 5 Eggs, medium 🌱 Vegan substitute: 1/2 cup chickpea flour & 1/2 cup water
  • 1 cup Milk 🌱 Vegan substitute: oat milk
  • 2 tsp Vanilla extract
  • 3/4 cup Pumpkin Puree Can be substituted with 1/4 cup pumpkin powder & 1/2 cup water

Equipment

  • 1 23-cm (9-inch) diameter cake pan

Method
 

  1. Prepare a big bowl and mix all the dry ingredients.
  2. Preheat the oven to 180°C (350°F).
  3. In a separate big bowl for baking, prepare wet ingredients. Make sure the butter is melted and mix in with the cream. Add the rest of the wet ingredients and mix well.
  4. Slowly add the wet ingredients to the dry ingredients. Mix while you are adding the wet ingredients, so they are all well incorporated. Do not worry about overmixing.
  5. Once all the ingredients are thoroughly mixed, pour the mixture into ovenware or a cake tin. I used a 23-cm (9-inch) cake pan, which I greased with butter beforehand. Make sure you are using a cake pan with no hole as the batter is liquid.
  6. Bring the cake pan into the oven. Bake for 1 hour.
  7. After an hour of baking, take it out of the oven. Cool it completely before taking it out of the pan. The cake will shrink and harden as it cools down.
  8. Take the cake out of the pan and place it on a plate.
  9. Serve it with Anko or whipped cream. Enjoy!