Pumpkin Mochi Cake
Author: Eva Wang
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10 mini cakes
- 1½ cups Glutinous rice flour
- ½ cup All purpose flour
- ½ cup Cooked pumpkin purée
- 1 tsp Cinnamon (optional)
- ½ cup Water
- 1 tbsp Red bean paste (per mini cake)
- Combine the glutinous rice flour, all purpose flour, and cinnamon with the cooked pumpkin purée in a bowl
- Mix well with a spatula
- Gradually add the water into the bowl, and mix well with the spatula
- Once it has been mixed well, knead the dough with your hand
- Knead until the dough is smooth
- Divide the dough equally to the desired size
- Flatten the dough, and put the red bean paste
- Close the dough carefully to wrap the red bean paste in the center (repeat step 7 and 8 for each piece of dough)
- Press/roll out the dough with red bean paste gently to make approx 1 cm thick (repeat step 7 to 9 for each piece of dough)
- Meanwhile, you can heat the pan
- Grease the pan with a bit of oil to prevent sticking
- Place the mochi cake in the pan
- Pan-fried each side for approx 5-10 mins, until golden brown
- Voila! Bon appétit!
Recipe by Eat with Eva at https://www.eatwitheva.com/2016/12/01/recipe-addictive-afternoon-snack-pumpkin-mochi-cake/
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