Posts tagged gluten free
Pumpkin Butter Mochi
Little pumpkin baking until soft. 

Little pumpkin baking until soft. 

I can't even tell you how or why I made this recipe the first time. I can, however, tell you that Malai lost her mind. Maybe I was making a gluten-free dessert. Maybe I was finishing off some glutinous rice flour. There are a few things I bake that she remembers wistfully and these are them. I know I've made them more than once. Maybe this is the fourth time. I thought it time to take the recipe and put it here for my own record. 

This time I baked a pumpkin to start with. You know one of those "$1 pie pumpkins". Not my favorite baking pumpkin, but better than can and certainly nice for the size. Bigger ones mean I have to bake more pie. 

Here it is: 

Bake pumpkin, get as close to 28 ounces cooked flesh when done. 

1 cup butter, melted

2 cups sugar

4 eggs

1-14 ounces can sweeten condensed milk

1 tsp. vanilla

2 1/2 cups glutinous rice flour 

2 tsp. baking powder

350 degrees, 13x9 greased pan

Puree the pumpkin while it's warm, process until smooth. Add butter and sugar. Whirl until the butter is melted. (If using canned pumpkin or cooled pumpkin, melt the butter before adding.) Add the eggs, making sure the pumpkin mixture is not too hot,  sweetened condensed milk, and vanilla. In a large bowl (or if your processor is large enough, add the rice flour and baking powder in the bowl) combine the wet ingredients with the flour and baking powder. Pour into prepared pan. Bake for 60 minutes. Cool and cut into squares.   

Pumpkin Mochi with fresh pumpkin. 

Pumpkin Mochi with fresh pumpkin. 



Hrapocusa aka Dol Torta
Walnut brittle on top
Daring Bakers Challenge in September was Hrapocusa, a cake from the City of
Dol, on the Island of Brac, on the Dalmatian coast in Croatia. I made it in October but at least I made it. :)

The recipe provide and the this from the Recipe Hunters were the same but the technique spelled out differently.

I did double the forum's recipe or single the Recipe Hunters' and filled a 10 inch pan and two small 4 inch spring form pans.

I left my walnuts whole on the top and while that was super craggy looking, it felt a little less than harmonious when trying to get a bite with some topping and some cake. I'll run a knife through the nuts and give them a rough chop next time.

Also I think a half recipe in an 10inch pan might make for a shorter cake but it would still make reasonable satisfying slices.

What's cool is that it has lemon, orange and cherry flavors. I like those three combined. Also the technique for the topping, browning sugar and nuts with egg whites in a skillet on top of the stove was one I've never done before. You then go on to top the almond cake with them and bake an additional 15 minutes. It was super interesting.
She's a pretty hefty cake. Many eggs, many nuts. 

This cake has no wheat flour so it's a good one for the gluten free crowd. And while I shouldn't be lazy and type the thing out myself, laziness is winning. I hope I put enough information here for me and you to find the recipe should we want to make it again.

Better than OK Okonomiyaki

I love a pancake.

A savory pancake is better.

A savory pancake with Furikake and mayonnaise is delicious. Furikake is a condiment you sprinkle on rice, generally.

Tasting Table had a Japanese Okonomiyaki recipe today. I surprisingly had the ingredients (or close enough) at home. Below is my variation on a terrific theme. It's a vegetable mixture held together with eggs and normally flour. I used rice flour to make it gluten free.


1/2 head nappa cabbage, cut super thinly
4 carrots grated
3 kale leaves, just regular kale, cut super thinly
4 scallions cut thinly, white and green
1/4 cup rice flour
6 eggs, lightly beaten
pinch of salt
canola oil

Combine the vegetables in a bowl, sprinkle with rice flour and toss to coat the vegetables in the flour. Add salt to the beaten eggs then add to the vegetables.
Put a tablespoon of oil in a skillet until it gets hot. Put a quarter of the mixture in the skillet, press it into a circle. When the edges brown flip the cake over and cook longer.

Remove from the skillet sprinkle heavily with the furikake and top with a skinny layer of mayonnaise. Make more pancakes until it is all cooked. Okay so I just plopped mayo on mine and spread it out. I wished I had done the mayo differently so I had a little schmear on each bite.

Also the picture was taken after a I had started to eat it. Not really my best photographic work but certainly yummy!