Out & About #950 | Pumpkin Snacking Cake + Matcha Butter Mochi Bites

​One evening, when I was returning my baking tools to their rightful positions in a somewhat tipsy state, I spotted my copy of Smitten Kitchen Keepers. It was next to the Halloween chocolate and DIY vanilla extract bottles, partially covered in dust. Frankly, I wasn't surprised I had forgotten its existence - after all, my dire desire to move and reading hardly went hand in hand.​

Flipping through the semi-matte pages, recipes of deep dish quiche, strawberry cake, and more were discovered. "I should really start trying these!" I thought to myself. And for my next impromptu baking session, I did.

1) Pumpkin Snacking Cake

Inspired by my coworker's pumpkin bread, I yearned for a second sampling of the seasonal creation. Instead of re-producing the exact specimen, I curiously took to the cookbook in question. Lo and behold, there was a pumpkin snacking cake! The only caveat was the word "vegan" in its introduction.

Admittedly, I had my reservations towards the formula. A cake stripped of butter and eggs screamed dismal to me. However, I followed the recipe accordingly, trusting SK in her choice of including the recipe as a trustworthy "keeper".
Its conceptualization had apparently originated from needing to construct a treat for a vegan diner. As such, oil - specifically coconut - was used in place of butter and chemical leaveners in place of aerated eggs.

In my own rendition, coconut oil was substituted for canola and canned pumpkin puree for partially mashed butternut squash. That said, I adhered to the remainder of the ingredient list, proceeding with the specified quantity of coconut milk and even white vinegar, which I presumed was needed to interact with baking soda for maximum rise. Sprinkled on top was a generous handful of turbinado sugar to finish.​

Generally speaking, the cake wasn't bad. But it wasn't great either. Despite moist and springy, it was largely devoid of ̶p̶u̶m̶p̶k̶i̶n̶ squash (similar to the Pumpkin Bread) and essentially tasted just of the spices used. With each successive bite came disappointment, and a stark longing for the aromas of butter and airiness of eggs. Some parts were also noticeably bitter, a potential result of incomplete reaction of baking soda.

​I suppose the butternut squash chunks could have also been mashed to a finer consistency, though it shouldn't have impacted the loaf's overall pH levels.

In order to facilitate consumption, a faux cream cheese frosting was prepared the following day. Having been a household without cream cheese for many months now, I wasn't about to break the streak for a single block - of which only 20% would be utilized. The World Wide Web is my go-to source for troubleshooting such dilemmas, as it ought be for every independent problem solver.
Ask and you shall receive - a non-vegan alternative was presented my way!

After beating

After folding

​The formula adapted the standard American buttercream (butter and powdered sugar) by including lemon juice, salt, white vinegar (again??), and a splash of dairy. Halving the formula, I proceeded to soften 57 g of unsalted butter, then gradually incorporate 1 cup (110 g) of icing sugar. After additions of vanilla and heavy cream, the mixture was beat again before adding lemon juice and white vinegar, as to prevent curdling. The original recipe emerged too sweet - and satiating - for my liking, and wasn't entirely reminiscent of cream cheese frosting, albeit its lovely white hue. More lemon juice and a generous pinch of salt resolved the issue of flavour, but adding salt to firmed butter inhibited dissolution, thus leading to grittiness.

​​Final quantities were as follows:

• 57 g unsalted butter
• 1 cup / 110 g powdered sugar
• 1/2 tbsp cream/milk
• 1/2 tsp white vinegar
• 1/4 tsp vanilla
• 1 tbsp lemon juice
• 1/2 tsp salt

​Comparatively more viscous than SK's glaze-like topping, the whipped buttercream resisted movement with an offset spatula. Transferring to a piping bag was the superior method to ensure uniformity. Due to the high proportion of cornstarch-containing powdered sugar, the frosting was quite stable, allowing for maximization of the selected star-shaped piping tip. It also reinstated the much-needed dose of fat and sugar into the otherwise lacklustre vegan creation, masking some of the chemical leavener-induced astringency.

2) Matcha Butter Mochi Bites

Technically, I hadn't prepared to undertake any baking trials given the previous weekend's chaos. However, the vegan Pumpkin Snacking Cake left me with roughly 230 g of excess coconut milk. A follow-up attempt at Butter Mochi was initiated, but in the form of mini matcha bites as opposed to slice-able brownie squares.

The recipe was adapted from Tabi Eats' Chocolate Butter Mochi. Past attempts had already seen conversion of the ingredients from US to metric units, while the current trial would involve:

• Halving the recipe for 230 g of coconut milk
• Swapping milk chocolate for white chocolate couverture
• Swapping cocoa powder for newly obtained matcha

In consideration of these modifications, final amounts would be as follows:

• 101 g Blancor (white chocolate) couverture
• 36 g unsalted butter
• 230 g coconut milk
• 60 ml cup milk
• 1 egg
• 118 g glutinous rice flour (1 cup ~= 94 g)
• 100 g granulated sugar (1 cup = 198 g)
• 8 g matcha powder *
• 1/2 tsp baking powder

In hindsight, the ever-potent matcha should have been reduced to 5 or 6 grams, for there was an unmistakable bitter aftertaste in the finished product.

​As with brownies, I would advise against over-filling the cavities as to allow for easy release and prevent separation of the tops and bottoms. When warm, the pandan-tinted morsels refused to release as one unit. However, they were much more willing after cooling completely.

Texturally, the two-bite portions were reminiscent of baked or pan-fried nian gao. Baking in a mini muffin pan also increased surface area, consequently promoting crunchy edges. Unfortunately, like all butter mochi recipes, the surface grows sodden on the subsequent day. Same-day enjoyment is urged, for toasting can only recover a meager portion of its intended complexity.

The rest of the weekend was spent tending to chores, attending a remarkably low-difficulty Mat Pilates session at the gym, and acquiring the limited edition Frozen Orb from the CoCo and Diablo collaboration.

In contrast to the typical standalone drink purchase, the exclusive collection was subject to "Specials" with varying merchandise bundles. My single drink purchase would supposedly include a Diablo-themed cup sleeve and scratch card with in-game promo code. Upon my arrival, I was informed that the latter had been depleted. A bonus cup sleeve was offered in compensation, though I eventually negotiated for a bonus pin instead.

The variation in density allowed for visually attractive layers of curacao-coloured sago, pale yellow coconut jelly, and a coppery, carbonated gradient. Notes of green tea were indiscernible, and the beverage merely emerged as an overpriced topping-containing Coca-Cola.

​I was inclined to summon the Hakutsuru Sho-Une Junmai Dai Ginjo after having sampled it earlier in the week as part of Next Stop: Japan. Bewitched by its captivating scent, the bottle was emptied with minimal hesitation. Spinning surroundings and a roaring headache would unfold in the later hours, firmly establishing the need for proper food intake and regulated consumption of alcohol.

​Everything in moderation is the best policy after all.