Pumpkin mochi cake

Have you ever had mochi? I had not tried it — or even heard of it — until a few years ago, when a friend broght Trader Joe’s mochi ice cream bites to a party we attended. The flavors were all very good, but the best thing about mochi items is really the chewy/spongy texture. [...]

A cross between mochi and cake, this Pumpkin Butter Mochi is rich, buttery and chewy. It's a delicious gluten free dessert.

With only 10 days left until Thanksgiving, I've been scrambling to determine what to contribute to our family's Thanksgiving potluck dinner. I usually bring dessert, but I wanted to take something "different". So after many (I mean MANY) trials, I finally landed on the perfect brownie recipe! These pumpkin mochi brownies are everything I imagined

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Pumpkin mochi is the chewiest, tastiest and easiest pumpkin treat you can make this season. 1 bowl, less than 10 ingredients, done in 30 minutes!

I learned to appreciate mochi when my family lived in Japan, a land where the chewy rice cakes are an important food and symbol of happiness. Mochi is made from pounded, cooked short-grain rice …

Pumpkin Butter Mochi takes a few ingredients and only 5 minutes to throw together to make the bouncy, springy, chewy, sticky texture of mochi

These pumpkin mochi cakes are crispy, tender, and chewy! They only require 3-ingredients: pumpkin purée, glutinous rice flour, amd sugar. The mochi cakes are pan fried, giving them a crispy, golden exterior while the centres remain soft and chewy. Because there are no eggs involved, you can easily scale the recipe up or down.

This sweet, chewy mochi dessert both tastes and looks like pumpkin, making it perfect for the fall season!

This fall-inspired Black Sesame Pumpkin Mochi Cake is moist and chewy with a cake-like crust and tastes sweet and nutty all at once. And it's super easy!