Pumpkin "Mochi" Kueh
It's October and it's the month of pumpkin! I found this interesting recipe called Pumpkin Mochi from the Allrecipes Magazine (issue August 2013, p. 111). We know mochi is a Japanese treat and is supposed to be ROUND sweet balls of goodness, so I'm curious to find out how do our friends from the West adapt mochi into a SQUARE cake. Haha.
After mine is done, its texture is like Chinese nian gao - very sweet, gooey, addictive. So I call it Pumpkin "Mochi" Kueh instead.
|Allrecipes Magazine (issue August 2013, p. 111)|
1 & 1/4 cups glutinous rice flour
1 teaspoon baking powder
1 cup white sugar (I use molasses sugar)
1/2 (29oz) can pumpkin puree (I use 1 & 2/3 cups fresh pumpkin puree)
1/2 (14oz) can sweetened condensed milk (I use 1/2 cup sweetened creamer)
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1. Preheat oven to 175°C. Lightly grease a 7x7-inch baking pan.
2. Sift together the glutinous rice flour, baking powder, and molasses sugar in a large bowl.
3. Mix together the eggs, pumpkin puree, sweetened creamer, butter, and vanilla extract in a separate bowl.
4. Stir the wet ingredients into the dry ingredients. Pour into the prepared pan.
5. Bake for 40-45 minutes. Allow to cool completely before serving.
|Glutinous rice flour is tepung pulut (in Malaysia).|
|The batter, before going into the oven.|
Note: Please let the cake cools completely before turning it out from the pan. I didn't, so it sort of broke into two. I forgot to take a photo of the done cake before I turned it out because I was too excited to check its texture. Sigh.