Reviewed: Nov. 28, 2009

my friend makes a similar mochi cake with cherry pie filling, which is amazing. i wanted to do this holiday version for thanksgiving, but used a little less sugar (~1 3/4 c.) and a little more vanilla (~2 1/2 tsp). i added ~3/4 of the pie filling to the batter before pouring it into the pan, but spooned the rest on top & ran a plastic knife back & forth to create a marbleized look. i also cut the cake into 48 little squares & served them in cupcake papers (the way my friend does w/ the cherry mochi). it's a pretty dense cake & esp at thanksgiving w/ so many desserts available, you only need a little bite (you can always get seconds!) it turned out really well & next time i'd just leave it in the oven for 5 more min to let the pumpkin on top set a little more.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

clue

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 30, 2009

Great recipe. It tastes like fluffy, slightly chewy, bread. I don't taste as much pumpkin as I had expected, but that's not the recipe's fault. It tastes fairly light for all that sugar included in the recipe! I would recommend watching the baking time. Although I did 9 servings instead of the recipe's 12, only 15-20 minutes passed before it started slightly burning (btw it tastes better when its brown)- it doesn't taste burnt, its just more chewy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

adrienne tran

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 14, 2009

This is a wonderful recipe. I thought you couldn't combine pumpkin with mochi and make it taste great but this recipe succeeded!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Stacy Colunga

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 31, 2009

This is excellent. I healthified it in a few ways- used half splenda, egg whites, and applesauce (1 cup for a half recipe) with 1 tbsp of butter. Still turned out moist and delicious, my Korean husband was quite impressed.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kat

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2009

Excellent recipe. weird at first since its chewy but really grows on you

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHABBA

Cooking Level: Intermediate

Home Town: Liverpool, New York, USA

Living In: Leesburg, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 24, 2008

Call it Mochi. Call it cake. Call it whatever you want, just as long as you save me a big ol' hunk of it. I just made this on a whim to see if it might be something to have on Thursday and couldn't be more pleased with how it turned out. Delicious!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Mister Umpire

Cooking Level: Intermediate

Home Town: Owosso, Michigan, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 1, 2008

When it first comes out of the oven and it's still warm, you won't think it's mochi at all, but just gooey cake......delicious, yes, but not very mochi-like. well give it lots of time to cool off, and it'll reach a much more mochi-like texture. not exactly like mochi but very close and very tasty!!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kayu

Cooking Level: Beginning

Living In: Bainbridge Island, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 15, 2008

This recipe was marvelous. I used Splenda instead of white sugar (to "light"en it up a little) and it worked out perfectly, a nice crisp on the outside and a moist gooey center. This cake recipe is a definite keeper.

Was this review helpful? [ YES ]
1 user found this review helpful