I've had a can of
Libby's in my cupboard for over a month, anticipating fall baking as soon as I moved here to Florida back in September. However, the can saw October come and go, but patiently waited until I finally decided plunge deep into pumpkin madness. And yesterday, it finally saw the light of day!
To celebrate fall and the special friend's visit, I decided to look for a gluten-free pumpkin recipe (since he is currently gf). I immediately thought of
mochi cake and googling took me to this recipe for
Pumpkin Chocolate Chip Mochi Cake.
For those of you unfamiliar with
mochi, it's a Japanese sweetened rice cake. I prefer it when
filled with ice cream. It's soft, a little sweet, goopey and totally delicious. Mochi Cake uses the same rice flour that is in mochi thus creating a light, somewhat springier and goopier texture than an all purpose flour cake.
Mom Chung is a big fan of mochi cake, having gotten a recipe from Big Sista a few years ago. It's basically the only recipe in her baking repertoire and I figured if it's easy enough for a non-baker to make, then all of you can bake it too!
What I love about this recipe is that you don't have to commit to a giant bag of gluten-free flour and then wonder how you're going to use up all that strange flour. One whole 16oz box of Mochiko Sweet Rice Flour is used in this recipe. So get your hands on a box (available in Asian Groceries, some regular grocery stores and
online) and bake away!
Pumpkin Chocolate Chip Mochi Cake
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