This pumpkin mocha cake gives me all the cozy fall vibes with its perfect blend of coconut and five-spice flavors, making it my go-to dessert for sweater weather. Plus, it’s a uniquely delicious way to enjoy pumpkin that’s not your typical pie, making it both nostalgic and refreshingly different! 🍂🎃
My Sticky Rice Pumpkin Cake is a delightful blend of flavors and textures. Its nutty richness comes from glutinous rice flour, which, along with creamy coconut milk, melds into a beautifully smooth base when sweet pumpkin puree is added.
A hint of five-spice powder gives it that depth of flavor, and a dusting of toasted sesame seeds (aka the nutrient-rich portion of this tantalizing treat) finishes it off splendidly.
Ingredients
Sticky rice flour: Supplies a chewy structure; high in carbs; gluten-intolerant friendly.
Sugar: Sweetens; boosts flavor; is basic simple carbs.
The milk from coconuts: Provides richness; imparts a tropical taste; has fats that are good for you.
Purée of pumpkin: Supplies moisture; is abundant in vitamins and fibers; provides natural sweetness.
Cooking oil: Guarantees a smooth texture; aids in binding components; lends a healthy-fat profile.
Five-spice powder: Adds aromatic depth; optional; provides a hint of warmth.
Sesame seeds that have been toasted offer a nutty taste.
They are not just a rich source of healthy fats and minerals; they provide a wonderful texture in recipes both sweet and savory.
Ingredient Quantities
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1/4 cup coconut milk
- 1 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/2 teaspoon five-spice powder (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
1. In a big mixing bowl, combine the ingredients: glutinous rice flour, sugar, and salt. Then stir and mix until everything is evenly blended.
2. Incorporate the coconut milk, pumpkin puree, and vegetable oil into the dry components. Combine until a coherent, thick batter emerges.
3. If one is using it, the five-spice powder should be stirred into the batter, ensuring that it is well integrated.
4. Coat a heatproof dish or round cake pan with a small amount of vegetable oil to prevent sticking.
5. The prepared dish receives the batter, which is then smoothed over with a spatula. The surface of the dish is now as even as it gets, and it is ready for the oven.
6. Set up a steamer by filling a large pot with water and bringing it to a simmer over medium heat. Place the dish in the basket or on the rack of a steamer.
7. Put a lid on the pot, ensuring a tight seal so that steam won’t escape. Then, steam the cake for 45 to 50 minutes or until it is set and springy to the touch.
8. When the cooking is complete, take the dish from the steamer and let it cool for about 20 minutes at room temperature.
9. When the cake has cooled, use a spatula or knife to gently loosen the edges. Then, turn the cake upside down and onto a serving plate.
10. For garnish, sprinkle toasted sesame seeds on top of the cake. Cut into slices and serve at room temperature.
Equipment Needed
1. Mixing bowl
2. Measuring cups and spoons
3. Spatula
4. Large pot with lid
5. Steamer basket or rack
6. Heatproof dish or round cake pan
7. Knife or spatula (for loosening edges)
FAQ
- Q: Can I use regular rice flour instead of glutinous rice flour?Q: Will rice flour not provide the same sticky texture that glutinous rice flour does in this recipe?
- Q: Can I substitute coconut milk with another type of milk?You can use almond milk or regular milk, but it will slightly change the flavor.
- Q: Is it necessary to use five-spice powder?Five-spice powder is optional and can be left out if you’d like a simpler taste.
- Q: How can I make my own pumpkin puree?A: To make pumpkin puree, cook pumpkins until they are soft. Then, blend the flesh until it is smooth.
- Q: Can this recipe be made vegan?Q: Is it vegan? A: Yes, it is, being entirely free of any animal products.
- Q: Can I store the pumpkin cake for later?Q: How can I store the mixture properly?
A: Indeed, place it in an airtight container and put it in the refrigerator. You can keep it there for three days, and it won’t be detrimental to the mixture.
- Q: What is a good alternative garnish if I can’t use sesame seeds?You can use a different flavor profile by incorporating chopped nuts or a sprinkle of cinnamon.
Substitutions and Variations
Sweet rice flour: Use glutinous rice flour or a ratio of regular rice flour and tapioca starch for similar texture.
Sugar: Substitute honey, maple syrup, or agave nectar for a natural sweetener.
Coconut milk: Substitute almond milk or soy milk if you want a more delicate flavor.
Pumpkin puree: Substitute sweet potato puree or butternut squash puree for a different taste profile.
Vegetable oil: Replace with melted coconut oil or canola oil for a different fat source.
Pro Tips
1. Consistent Texture: For a smoother batter, sift the glutinous rice flour before mixing with the other dry ingredients. This can help prevent lumps and ensure an even consistency.
2. Enhanced Flavor: Lightly toast the five-spice powder in a dry pan for a minute before adding it to the batter. This will enhance its aroma and depth of flavor in the final dish.
3. Coconut Milk Creaminess: Opt for full-fat coconut milk to give the cake a richer, creamier texture. Shake the can well before opening to ensure the cream and liquid are fully combined.
4. Prevent Sticking: Line the bottom of your heatproof dish with parchment paper in addition to greasing it. This will make it easier to remove the cake once steamed.
5. Steam Efficiency: Place a clean kitchen towel under the lid of the pot when steaming. This will absorb any condensation that forms and prevent water droplets from falling onto the cake, ensuring a smooth top surface.
Sticky Rice Pumpkin Cake Recipe
My favorite Sticky Rice Pumpkin Cake Recipe
Equipment Needed:
1. Mixing bowl
2. Measuring cups and spoons
3. Spatula
4. Large pot with lid
5. Steamer basket or rack
6. Heatproof dish or round cake pan
7. Knife or spatula (for loosening edges)
Ingredients:
- 1 cup glutinous rice flour
- 1/4 cup sugar
- 1/4 cup coconut milk
- 1 cup pumpkin puree
- 2 tablespoons vegetable oil
- 1/4 teaspoon salt
- 1/2 teaspoon five-spice powder (optional)
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions:
1. In a big mixing bowl, combine the ingredients: glutinous rice flour, sugar, and salt. Then stir and mix until everything is evenly blended.
2. Incorporate the coconut milk, pumpkin puree, and vegetable oil into the dry components. Combine until a coherent, thick batter emerges.
3. If one is using it, the five-spice powder should be stirred into the batter, ensuring that it is well integrated.
4. Coat a heatproof dish or round cake pan with a small amount of vegetable oil to prevent sticking.
5. The prepared dish receives the batter, which is then smoothed over with a spatula. The surface of the dish is now as even as it gets, and it is ready for the oven.
6. Set up a steamer by filling a large pot with water and bringing it to a simmer over medium heat. Place the dish in the basket or on the rack of a steamer.
7. Put a lid on the pot, ensuring a tight seal so that steam won’t escape. Then, steam the cake for 45 to 50 minutes or until it is set and springy to the touch.
8. When the cooking is complete, take the dish from the steamer and let it cool for about 20 minutes at room temperature.
9. When the cake has cooled, use a spatula or knife to gently loosen the edges. Then, turn the cake upside down and onto a serving plate.
10. For garnish, sprinkle toasted sesame seeds on top of the cake. Cut into slices and serve at room temperature.
