Pumpkin Mochi Cake

By Grazor

Ingredients

• Makes one 9x13 pan
• 1 lb box mochiko (sweet rice flour - equivalent to 3 cups)
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 tablespoon cinnamon
• 2 teaspoons ginger
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick of butter (1/2 cup) melted
• 14 oz can of pumpkin puree
• 12 oz can evaporated milk
• 4 eggs
• 1 tablespoon vanilla extract

Preparation

Step 1

Preheat oven to 350. Grease 9x13 pan. (I find it easiest to just use cooking spray oil like Pam). In a large bowl, whisk together all dry ingredients: mochiko, brown and white sugar, cinnamon, ginger, baking powder and salt. In another large bowl, whisk together all the wet ingredients: melted butter, pumpkin puree, evaporated milk, eggs and vanilla extract. Carefully pour wet ingredients over dry mixture and whisk until mixture is uniform and smooth. Pour into greased pan. Bake for 75 minutes, until top is golden brown. Allow to cool 10 minutes and then serve.