Jun 09 2026
Restaurants›Uchi Scottsdale›Butternut Mochi Cake Recipe

Butternut Mochi Cake Recipe

Inspired by Uchi Scottsdale
Time2h 30m
Serves8

yukari butternut cremeux, umeboshi caramel, kinako ice cream

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Ingredients

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Butternut Mochi Cake

Yukari Butternut Cremeux

Umeboshi Caramel

Kinako Ice Cream

Method

Butternut Mochi Cake

  1. 1

    Prepare the Batter

    In a large mixing bowl, combine the glutinous rice flour, sugar, baking powder, coconut milk, butternut squash puree, vanilla extract, and a pinch of salt. Mix until smooth and well combined.

  2. 2

    Bake the Cake

    Preheat your oven to 350°F (175°C). Pour the batter into a greased 9-inch round cake pan. Bake for 30-35 minutes or until a toothpick inserted comes out clean.

  3. 3

    Cool Down

    Once baked, allow the mochi cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Yukari Butternut Cremeux

  1. 4

    Prepare the Cremeux

    In a saucepan, heat the heavy cream until it just begins to simmer. In a separate bowl, whisk the egg yolks with sugar until pale and creamy.

  2. 5

    Combine and Cook

    Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return this mixture to the saucepan and cook over low heat until it thickens, stirring constantly.

  3. 6

    Incorporate Butternut and Yukari

    Remove from heat and stir in the butternut squash puree and yukari seasoning. Allow to cool to room temperature before refrigerating until set.

Umeboshi Caramel

  1. 7

    Make the Caramel

    In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and allow it to boil until it turns a deep amber color.

  2. 8

    Add Umeboshi and Butter

    Remove from heat and carefully whisk in the umeboshi paste and butter until smooth. Allow to cool before using.

Kinako Ice Cream

  1. 9

    Mix Ingredients

    In a large bowl, whisk together heavy cream, sweetened condensed milk, kinako, and milk until fully combined.

  2. 10

    Chill and Churn

    Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.

  3. 11

    Freeze

    Transfer the churned ice cream to a container and freeze for at least 4 hours or until firm.

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