Posts tagged pumpkin
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. 



Double Fresh Pumpkin Ginger Cake
Pumpkin Ginger Coffee Cake-1 of 2

It's not singularly fresh, but doubly, as in twice!

"What" you ask, "how can something be twice as fresh, I mean you don't get more fresh, you can get refreshed like with a shower or when hit the twirlly button on your browser or when you drink a bright, crisp, cool beverage on a hot day, but how do get double fresh?"

Or maybe I'm the only one who'd ask that but I'd like to think maybe just one other person would go down that path.

What I mean is to say I used fresh pumpkin AND fresh ginger in this cake that typically you'd find canned pumpkin and ground dry ginger. Surprise!

I also used the juice and zest of clementine's because pumpkin's best friend is orangey citrus.

Clementine zest-pumpkin's BFF.
 This make 2-9 inch rounds.

Pumpkin Ginger Cake

3 cups flour
2 tsp. baking powder
.5 tsp. baking soda
.5 tsp. kosher salt
1 tablespoon cinnamon
.25 tsp. cloves
.25 tsp. nutmeg
.5 cup butter
1.5 cup granulated sugar
1 egg
1 2 pound pie pumpkin, solids-cooked, no need to puree.
1 inch ginger, peeled and chop
zest of one clementine
.5 tsp. vanilla
juice of 2 clementine

Streusel Topping
.33 cup flour
.25 cup granulated sugar
.25 cup brown sugar
6 tablespoons butter
.5 tsp. cinnamon
.25 tsp. kosher salt

juice of 1 more clementine
.5 tsp. vanilla
1 cups confectioners sugar

Preheat oven 350 degree. Spray 2-9 inch pans with cooking spray and line with parchment.
In a large bowl combine flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.

In a mixing bowl cream butter and sugar. Add egg. Scrape sides. Add the pumpkin, ginger, zest, and vanilla. Mix. Add flour mixture, stirring until just combined. Add the juice and stir one last time. Pour into prepared pans.

Streusel Topping:
Rub all the ingredients together by hand. Scatter over the top of the cake.

Bake 35-40 minutes until a tester comes out clean.


Glaze: Combine all the ingredients. Cover the cooled cake liberally.