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

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

• Preheat the oven to 350°F.

• 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.

• 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.

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

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

• 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.

• 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.

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

• 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