Gluten is one of those things that a lot of athletes love to hate. Whether you are gluten intolerant, or just looking for a way to eliminate high glycemic index foods, removing or reducing gluten from your diet can have a measurable effect on your overall health and athletic performance. However, it can also mean you miss out on awesome deserts like pumpkin pie. Mochi flour comes to the rescue. Here is a recipe for a delicious pumpkin Mochi cake.
Mochi flour is sweet rice flour. It’s gluten free, a little sweet, and has a wonderful consistency- a bit chewy and moist when baked. Here’s a recipe you might try serving at your next fall dinner party or after that huge ride you’ve got planned for Thanksgiving morning.
Pumpkin Mochi Cake.
Want a great gluten free fall desert? This is it!
Makes one 9×13 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
1 tablespoon vanilla extract
Add 1/2 cup rum soaked raisins and 1/2 cup walnuts, OR chocolate chips. You can also use butternut squash puree, or add small pieces of butternut squash or zucchini to the cake. If you use butternut, partially blanch or bake it first to get it soft enough that it will cook to tender during baking.
Preheat oven to 350. grease 9×13 pan.
Whisk all dry ingredients in a large bowl. In another large bowl, whisk together all the wet ingredients.
Now, pour the wet ingredients into the dry mixture and whisk thoroughly. Pour into greased pan. Bake for 60-75 minutes, until top is golden brown.
This cake is best at room temperature- it will be sticky and spongy. But you can try serving it warm with whipped cream or ice cream.