Pumpkin Butter Mochi Cake
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 45 minutes
- 180g/6ozs pumpkin puree
- 1 cup/250ml/8.8flozs milk
- 3/4 cup/185ml/6flozs water
- 225g/7.9ozs glutinous rice flour
- 1 teaspoon baking powder
- 225g/7.9ozs caster or superfine sugar
- 60g/2ozs melted butter
- 2 eggs, room temperature, beaten
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Step 1 - Preheat oven to 180C/350F fan forced and line the base and sides of a 20x20cm/8x8inch square tin (not springform) with parchment. Whisk all of the ingredients together (pumpkin puree, milk, water, rice flour, baking powder, sugar, melted butter, eggs, spices and salt). Do not worry about over beating, there is no gluten in this recipes. Alternatively you can place everything in a food processor or Thermomix and pulse until you get a smooth mixture (Thermomix, 15 seconds, speed #6).
Step 2 - Pour into the prepared tin and bake for 40-45 minutes until the centre is set. Cool in the tin, then remove and cut into squares.