Monday, November 15, 2010

Pumpkin Mochi Cake: I stay at home

To all those who try and get me out of my house.

I've said it before, I'm really rather very shy.  I don't enjoy meeting new people, don't enjoy going out into public spaces where I've never been, and instead prefer to be in my home, usually parked in front of my computer so that I can work, or in the kitchen so that I can cook something. Friend BF always ribs me about the fact that I've only been to her house TWICE during our three year friendship and remarks that I probably don't know what color her sofa is.  (Brown.)  She on the other hand, eats at my house close to once a week since I force her to come to my house, tempting her with tasty treats. I'm probably due for another visit to her house, but I can't go TOO often, lest she gets used to my going over.

Another friend MJP constantly invites me to her house for playdates and I always make her come to mine.  I'd just much rather be at home.  I can't help it.  And I tempted her to do the playdate at my house with promise of something good for lunch  (Turkey Green Bean Lettuce Wraps and Orzo salad, which don't go together, but ended up on my table together.).  I made this cake for her, because I know she loves mochi, and she is always willing to taste my experiments. 
Pumpkin Mochi Cake
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

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.

Printable recipe

I ate a tower of these today.  Mochi obsession continues.

16 comments:

Eva said...

so now i know why you have never been to my house either! after many tries too!

The Urban Baker said...

I love mochi! this looks delicous. good invention!

Tracie said...

yay, thank you! i was waiting/hoping for you to come up with a pumpkin version. hello thanksgiving!

Mommy Lim said...

ok, gotta try making this one...hm...you'll leave the house to have brunch with me and eves again right?! :)

Roxan said...

I am the same way! I try to persuade people to come to my home, or at least my neck of the woods, all the time. Sometimes I'll even bribe them with food too. I don't know what it is, I'm just so much comfortable at my own home. Leaving my bubble makes me uneasy.

That pumpkin mochi looks delicious!I love love mochi. A few months ago I made some traditional mochi with red bean filling and brought it to work... It was met with a lot of perplex ion and confusion! It was hilarious. The only person that ate it was my korean coworker. Everyone else politely declined. Since then I don't bring 'ethnic' treats to work. ;]

Mama Slice said...

Quick question.. on the recipe you wrote 1 stick of butter (1 cup).. but one stick is 1/2 a cup. Do I use 1 or 2 sticks?

WhoppKiwi said...

Sorry, you don't know me... but am a friend of silliesmile... Quick question: How do you cut your mochi cake so perfectly? mine comes out so messy. I might get 2 out of 16 pieces that come out this pretty. do you use some special knife?

Joanne Choi said...

Mama slice...thank you. it is 1/2 a cup of butter, 1 stick. I am going in making corrections.

@WhopKiwi - I love me some silliesmile! The answer is that I don't cut it in the pan, I flip the cake out and cut it on a cutting board so I can get really smooth even slices with a bread knife. It's really the only way to go. (and to make you feel better, some of my pieces end up uneven but you can't tell because I don't publish those. :) )

hkw said...

i'm definitely going to make this for thanksgiving!

i have a quick questions for you as well. i've made the rasberry/blackberry mochi cake twice now (delicious!) but do you store leftover mochi cake in an airtight container? at room temp or in the fridge? i've found it gets kind of soggy after a few days at room temp.

also, i don't know you at all, but just wanted to let you know that you've inspired me to start cooking, ever since i found your blog! i've been trying a lot of your korean recipes (i am a totally newbie cook) and i really appreciate your super-detailed instructions! thanks, and keep it up!

Joanne Choi said...

I usually do store in an air tight container and it gets soggy. The berry ones for sure. But randomly, on a ski trip, I didn't have an air tight container so I just left it in the pan and we just sort of loosely covered it in tin foil, and it was actually BETTER this way than storing it in an air tight.

The best best solution however is to eat it and give it away the day you make it. For some reason, the next day and a few days after, the flavor deteriorates too quickly. I plan my mochi cake baking around lots of people being around and the ability to get have people eat it before it is too late.

And thank you for the lovely words!

beem221 said...

you are a lifesaver!!! thank you for coming up with a pumpkin mochi cake that uses evaporated milk instead of sweetened condensed milk. sitting here on thanksgiving morning and forgot to buy sweetened condensed milk but i have evaporated milk in the cupboard. you just saved me a trip to the grocery store for ONE thing, THANK YOU!!!

Jean said...

question ... do you use fresh ginger or powdered ginger?

Joanne Choi said...

Hi Jean - ginger powder! Enjoy

Tracie said...

I made this for Thanksgiving and got rave reviews- but I wasn't surprised cuz everything I've made from your site has been great!

Do you mind if I post your recipe on my site? (ediblelove.blogspot.com) Or at the very least, post a link to the recipe? I've used a lot of your recipes and I didn't know how you felt about other people sharing the love. Let me know whenever you get a chance. Thanks!

julie said...

i love your blog and all your mochi recipes!

quick question though - is there a particular reason you use evaporated milk instead of regular/low-fat/skim milk?

Anonymous said...

This recipe sucks. I tried it with pee pee and it tasted like poo poo. What's up with that????

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