Pumpkin Mochi Cake

Difficulty: Easy

Elevate your fall dessert from pumpkin pie to Pumpkin Mochi Cake! This autumnal dessert from @foodie_renee is absolutely irresistible.



  • 1 can Roland® Unsweetened Coconut Milk
  • 1/3 cup unsalted butter, melted
  • 1 cup whole milk
  • 1 cup pumpkin puree
  • 3 eggs
  • 3 cups glutinous rice flour
  • 1 1/4 cups granulated sugar
  • 2 teaspoon baking powder


  1. Preheat oven to 350F. Line an 8x8 pan with parchment paper

  2. In a medium mixing bowl combine wet ingredients: eggs, milk, butter, pumpkin puree, and coconut milk. Stir to combine. Set aside

  3. In a large mixing bowl combine dry ingredients: rice flour, sugar, and baking soda

  4. Pour the wet ingredients into the dry ingredients, and whisk until smooth

  5. Pour mixture into a pan, tapping to release any air bubbles

  6. Place in oven and bake for 1 hour or until top is golden brown

  7. Remove from the oven and let the pan cool completely - about 1-2 hours

In This Recipe

Unsweetened Coconut Milk

#86002 | 13.5 FL.OZ.