How to Use Glutinous Rice Flour
Glutinous rice flour, or sweet rice flour, actually contains no gluten at all, which causes it to become moist, sticky and firm when cooked. This flour is readily available in Asian markets.
Mochi is a sweet Japanese confection, or rice cake. This easy to make pumpkin rice cake is similar to mochi once it has completely cooled. It's quickly prepared and makes a tasty, chewy fall or winter snack or dessert dish.
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Things You'll Need
- Glutinous rice flour
- White granulated sugar
- Baking powder
- Butter
- Pumpkin puree
- Eggs
- Sweetened condensed milk
- Vanilla extract
Instructions
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1
Lightly grease a 9x13 baking pan or dish and preheat the oven to 350 degrees F.
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2
Sift 2-½ cups glutinous rice flour, 2 cups of white granulated sugar and 2 tsp. baking powder together in a large mixing bowl.
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3
Melt 1 cup of butter in a microwave safe bowl. Whisk in a 29-oz. can of pumpkin puree until smooth.
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4
Whisk four eggs in a separate bowl. Add a 14-oz. can of sweetened condensed milk and 2 tsp. vanilla extract. Whisk to blend very well. Add this to the butter and pumpkin mixture. Whisk until very smooth.
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5
Stir the pumpkin mixture into the dry ingredients and mix well. Pour the batter into the prepared baking pan or dish.
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6
Bake for 1 hour. Cool the pumpkin rice cake on a rack completely before serving.
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