Pumpkin Mochi Tea Cake

By Alison Engstrom
pumpkin mochi tea cake


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This heavenly, aromatic, gluten-free tea cake makes it reminiscent of mochi, sweet desserts that are often used in Japanese cusine. It is perfect to serve this time of year.  You can serve this cake sliced, or cut the loaf in half and create small squares for little snack cakes. This cake is the ultimate in tea-time socializing.

Adapted from Candice Kumai’s Clean Green Eats, Harper Collins, 2015 

Comments (7)

  1. brambleberrydesigns says:

    Is that rice FLOUR or is that a new to me product?

    1. Camille Styles says:

      Thanks for catching the typo, just updated! 🙂

      1. brambleberrydesigns says:

        I totally spent 5 minutes trying to convince google that “rice our” was a thing before the lightbulb went off.

        1. brambleberrydesigns says:

          oh, and there’s actually a typo in the body too.

  2. Jessica says:

    Seems delicious x

    Jessica — NinetyCo

  3. Kelly says:

    I love it! Pumpkin taste! Delicious!

  4. suwanneerose says:

    I love mochi and pumpkin, and it’s gluten free! Yay!

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