Posts tagged gluten free
Pumpkin Mochi Muffins
Pumpkin Mochi Muffin Recipe - Eat Cho Food

My first pumpkin recipe of the year! It’s still pretty toasty and sunny in our corner of the world lately, but I’m forcing all the Fall cozy vibes by way of cinnamon, autumnal squashes, and sweaters that I can only wear in the morning before I start getting too sweaty. I spent all day yesterday with the oven set to 350 working on some bread and cookie recipes and it sort of felt like an extended session of Bikram Yoga… not that I’ve ever done that but I feel like this would be pretty close but with more carbs.

If it’s a little chillier where you are I think these Pumpkin Mochi Muffins would be the perfect reason to turn your oven on and make your whole home smell like warm spices and sweet pumpkin! I’m not sure how popular mochi muffins are in other parts of the country but they are such a thing in the Bay Area thanks to Third Culture Bakery. They have some baking magic going on in there! Mochi muffins are made with mochiko or sweet rice flour, which is gluten-free, and gives the muffin such an addicting chewy texture. If you’re one of those people who don’t like chewy textures then I would look away now.

I added pumpkin puree to my mochi muffin base and some cinnamon, ginger, and nutmeg for that pumpkin spice action. The pumpkin makes these muffins extra moist and a little gooey in the center, which is such a nice textural contrast to the crisp exterior of the muffin.

The flavors bring me back to my high school days, when I was obsessed with Panera Pumpkin Muffin Tops. YES, just the muffin tops! I haven’t been to a Panera in a few years so I’m not sure if those still exist. Can anyone confirm??? I would treat myself to one of those round squishy pumpkin baked goods during my senior year lunch breaks to help fuel me through my physics and calculus homework. (shutters) Ok, stop thinking about high school, Kristina.

Make these yummy Fall forward mochi muffins! There are some tips and tricks below along with the recipe!

Pumpkin Mochi Muffin Recipe - Eat Cho Food
Pumpkin Mochi Muffin Recipe - Eat Cho Food
Pumpkin Mochi Muffin Recipe - Eat Cho Food

The BEST Mochi Muffins

I know that’s a big statement, but I feel pretty confident about my mochi muffin recipe! I’ve been making mochi muffins to bring to each of my dumpling workshops, so it’s safe to say that I’ve made A LOT of mochi muffins. More than someone who doesn’t sell mochi muffins should I think.

I love them because pretty much everyone can eat them. They are gluten-free but without any gluten-free flavor or textural compromise if that makes sense. I’ve made them in Black Sesame form, Chocolate Chip Cookie Cake form, Matcha White Chocolate form, Salted Peanut Butter forms, and countless other varieties based on whatever ingredients I had in my pantry that day. The base recipe is really so versatile and I encourage you to play around with flavors on your own!

The only ingredient that might be hard to source depending on where you live is mochiko flour. I love using this brand, I’ve seen it at whole foods before but most Asian grocery stores will sell it or another brand of sweet rice flour. It’s sometimes referred to as glutinous rice flour too!

Pumpkin Mochi Muffin Recipe - Eat Cho Food
Pumpkin Mochi Muffin Recipe - Eat Cho Food
Pumpkin Mochi Muffin Recipe - Eat Cho Food

How to Get Those Flat Muffin Tops

“How do you get the flat top on your mochi muffins??”

This is probably the most commonly asked question I get about my mochi muffin recipe. All I gotta say is PAM. I swear by PAM to get those characteristically flat muffins tops. Spray the crap out of your muffin tins with non-stick spray so that the mochi muffin batter can smoothly bake up the sides of the muffin tin. Right as you take the muffins out of the oven the muffins will be soaring high above the rim of the muffin tin, but they will eventually deflate! If the tins are not coated properly then the batter will stick and cause you to have puffy rounded tops, more like cupcakes, which is totally fine! It will still taste the same. That thin edge around the flat top gets really crispy and it’s just a nice texture contrast with the chewy and semi gooey interior!

Pumpkin Mochi Muffin Recipe - Eat Cho Food

Pumpkin Mochi Muffins

makes 24 muffins


1/2 cup unsalted butter
1 14oz can of coconut milk
1 1/2 cup milk
2 cup brown sugar
4 large eggs
2 tsp vanilla extract
3 3/4 cup mochiko flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1 cup pumpkin puree
nonstick cooking spray - very important!
roasted pumpkin seeds - for garnish


1. Preheat your oven to 350 degrees. Spray your muffin tins with nonstick cooking spray. Make sure to evenly coat all sides of the muffin tin. This is important because it help the muffins get their characteristic flat tops. So spray the crap out of your tins.

2. Melt butter in a saucepan over medium heat. Simmer for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk, milk, and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs and vanilla until smooth. Set aside.

3. Whisk together mochiko flour, baking powder, salt, and spices in a large bowl. Slowly pour in butter mixture and whisk until smooth. Add pumpkin puree and whisk until combined.

4. Fill muffin tins with mochi batter up to just below the rim. Lift the tin about 2" above the counter and drop a few times to help remove any air bubbles. Top muffins with some pumpkin seeds. Place in the oven and bake for 35-40 minutes.

5. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Remove from the tin and allow to cool on a wire rack until ready to eat.


Bacon, Corn, and Chive Crystal Dumplings
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food
Corn Bacon Chive Crystal Dumplings - Eat Cho Food

I can now check “Be a Private Chef” off my bucket list! Not entirely sure that item was ever on my bucket list… but whatevs! I packed up a travel sized version of my kitchen this weekend and drove it up to Sea Ranch for a private dumpling class and dinner! Actually, Reuben drove because he is a saint and I need to figure out a way to eventually pay him for being my all-star assistant. The class was made up of a wonderful group of ladies for a bachelorette weekend and they were all so good at making dumplings. See, I told you dumplings weren’t hard to make! It was overall such a fun time! I had a minor moment of panic when I thought I was going to overheat in kitchen and cursed myself for wanting to hand whip the whipped cream for dessert, but I survived. I’ll be doing this exact same thing for a birthday party in 2 weeks and I’m only hoping that this whole workshop and dinner catering thing will get easier. Fingers crossed!

Dumplings are still on the mind though because I have another public workshop this Sunday! If you’ve been wanting to attend one of my workshops, I still have plenty of spots available for my Crystal Dumpling Workshop on July 14th! You can grab your ticket here. I’m especially excited for that class because I love crystal dumplings so much! Crystal dumplings are those semi-translucent chewy wrappers you see for Har Gow or shrimp dumplings. Instead of wheat flour, the wrappers are actually made using wheat starch or a blend of that with tapioca starch. I like to use a blend of wheat starch and tapioca starch because it lends itself to a softer and chewier texture. Despite the name “wheat starch”, these dumplings are actually inherently gluten free. I made these for my gluten free friends during our Chinese New Year party and they all loved it! Dim Sum spots don’t typically advertise these types of dumplings as being gluten free because they probably still use soy sauce or oyster sauce in the filling. Whether you’re staying away from gluten or all about the gluten life, you’re still going to love these dumplings!

These particular dumplings are filled with sweet fresh corn, smokey bacon, and garlicky Chinese chives. It tastes like a summer cookout in a dumpling! These were also inspired by a small blip of a memory from when my grandma made crystal dumplings filled with sweet corn and ground pork. She only ever made those once but I remember not being able to stop myself from eating them. Garlic chives or sometimes called Chinese chives have a sweet, fresh, and mild garlic flavor. I used to not really like them growing up, but I’ve recently grown to love and even crave their fresh and aromatic flavor. If you can find the flowering garlic chives, they make for an extra pretty garnish too! The corn and chives are cooked in the bacon fat and then tossed with the bits of crispy bacon to really soak up all that rich and smokey bacon flavor. Are you drooling yet?

If you’re wondering how I got that lovely yellow color in the wrapper, the answer is Turmeric! The spice provides a really vibrant color but doesn’t impart too much flavor into the dough. I also recently tried smoked paprika in the dough and got a really gorgeous orange color if you don’t have turmeric on hand. If you don’t feel like adding any spices or color into your crystal wrappers, that is totally fine too! I’m just on the pursuit of rainbow dumplings, so excuse me while I experiment with all the spices and powders and in my cabinet!

You may find that these wrappers are very different to work with compared to regular wheat wrappers. Crystal wrappers don’t really stretch because they don’t have any gluten structure. So as you’re working with this dough, be a little more gentle with the dough. You can still do all the sample pleats and folds as with wheat wrappers, but handle them with care. If a small hole or tear develops, don’t worry! Even though the wrappers are delicate they are also super forgiving once you steam them! I will admit that the dumplings prior to steaming are a bit on the fuggly side, but once you lift the lid of the steamer you’ll feel like something magical just happened! The color (if you added any) will deepen and all those folds you thought were too clunky somehow look all smooth and perfect. It’s such a good feeling. Like dumpling magic. Don’t forget to eat them though because that’s for sure the best feeling!

Bacon, Corn, and Chive Crystal Dumplings

makes 32 dumplings


  1. Cut the corn kernels off the cob with a sharp knife. Place the kernels in a medium bowl with the chopped garlic chives.

  2. Cook the bacon in a skillet over medium high heat until crispy. Remove the bacon and place on a paper towel lined plate. Cook the corn and the chives in the bacon fat over medium high heat for 4-5 minutes until the corn is cooked and bright yellow, stirring frequently. Season with salt, white pepper, and soy sauce. Remove the pan from the heat and place corn mixture in a bowl. Chop up the bacon into small pieces and add to the corn mixture. Add in cornstarch and give the filling a good mix until everything is evenly incorporated. Allow the filling to cool.

  3. To make the dough, add wheat starch, tapioca starch, turmeric, and salt into a large bowl. Give it a quick mix. Make a well in the middle of the wheat starch. Slowly pour in the just boiled water and gently mixed in the wheat starch with a wooden spoon until the water is absorbed. It will still look dry and crumbly. Cover with plastic wrap and allow the wheat starch to steam for 5 minutes. After 5 minutes add in olive oil and start to knead the dough with your hands. Knead for a few minutes until you get a smooth dough. It will resemble playdough! If the dough feels a little dry add another teaspoon of olive oil. Wrap the dough with plastic wrap and allow the dough to rest for at least 10 minutes.

  4. Divide the dough in half. Roll out half the dough into a 1” coil and cut into 16 equal pieces. Do the same with the second half. Take 1 portion of dough and roll out into a 3” circle. Place a heaping teaspoon of filling into the wrapper. Carefully pleat the dumpling into the desired shape. The dough feels fragile, but it’s also forgiving once steamed. Don’t worry if you have a few holes. Repeat with the remaining dumplings and place on a baking tray. Dust the tray with a bit of cornstarch to help them from sticking. Cover dumplings with a clean kitchen towel so they don’t dry out.

  5. Bring a pot of water to a boil. Line a bamboo steamer (same width as your pot) with perforated parchment paper or cabbage leaves. Place a few dumplings in the steamer. Dumpling should not be touching. Place the steamer with lid on top of the pot and steam for 6-7 minutes. Repeat with remaining dumplings.

  6. Eat immediately and enjoy with soy sauce or chili oil.

mushroom filling :

2 ears of corn
3/4 cup chopped garlic chives or scallions
4 stripes of bacon
1/2 tsp salt
dash of white pepper
1 tbsp of soy sauce or tamari
1 tbsp cornstarch

crystal dumpling wrapper:

3/4 cup wheat starch
3/4 cup tapioca starch
1 tsp turmeric powder
pinch of salt
1 cup just boiled water
3 tsp olive oil


  1. Dumplings can be frozen raw. Place pleated dumplings on a baking tray and freeze until solid. Place dumplings in a ziplock bag and keep in the freezer for up to 3 months. When cooking, prepare as the recipe states but steam for an additional 3 minutes until cooked through.

Mochi Chocolate Chip Cookie Cake
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food
Mochi Chocolate Chip Cookie Cake // Eat Cho Food

It’s SPRIIIIINNNNNNGGGGGGG TIME! Gosh, the warmth and sunshine is making me so freaking happy. It smells like spring, you know? I can’t explain it, but it just smells warm and fresh. Like all the trees are waking up and mustering up the energy to bloom. Ugh, I love it. We actually spent the weekend in Tahoe, where there is a ton of snow still lol. But it was so sunny! I was burning up during my ski lesson! Did I tell you I can ski now? Me! The girl that trips while walking on perfectly flat sidewalks. That girl can ski! Well, sort of. I can slowly ski down a small hill without falling! I’m pretty much in pizza position the entire time because I’m afraid to go too fast. I’m fine with that though because pizza position makes me think of Reuben’s pizza and I then I get hungry. French fries are great too though…

Wait, what am I talking about again?

Sorry, this beautiful weather turns me into that bubble headed kid that just likes to run around in a meadow picking daisies and spinning around in circles while staring at the sky. I have so much energy and just want to check off the bajillion things on my to-do list as quickly as possible so I have more time to frolic around in the park. It’s funny how the seasons impact the food that we make. In the winter we make hearty stews and braises that warm us up in the kitchen for a few hours. But then in the spring we’re making light and fresh dishes that come together quick, so we have time to go play outside!

This Mochi Chocolate Chip Cookie Cake isn’t necessarily spring time specific, because I would literally eat this 365 days a year, but it is so quick and easy to make that you’ll have plenty of time to enjoy the glorious sunshine! If you haven’t had a mochi baked good before they are so addictively chewy on the inside and slightly crisp on the outside. Mochiko flour creates the most magical texture. Did you know that mochiko flour is also gluten free?? So it’s practically health food in my opinion.

I got the inspiration for this recipe after my Pinterest was inundated with skillet cookie cakes for some reason. They just kept popping up and I wanted to add my own spin on a cookie cake without adding more noise to the internet. I started to think about the main components of a great chocolate chip cookie. That would be browned butter, brown sugar, quality chocolate, and a ton of flaky sea salt. I love a beautifully caramelized crisp cookie. Then I started to remember that when I was developing my Black Sesame Mochi Muffin recipe I started by making simple browned butter mochi cakes (which includes brown butter and brown sugar as main flavor components) and it reminded me so much of chocolate chip cookies but without the chocolate. I ended up halving that recipe so it would fit in my cast iron skillet, omitting the black sesame (although a black sesame and chocolate cookie cake sounds insanely good!), and heavily sprinkling the batter with chocolate chunks and salt. OMGGGGG I’m not lying when I say that this is one of THE BEST things I’ve ever baked. It so gooey, chewy, crispy, melty, chocolatey, and salty at the same. All the best -y’s! Plus the fact that from start to finish it takes less than 1 hour to make somehow makes it taste even better!

Typically when I’m testing dessert recipes I’ll limit myself to one portion before sending out into the world so I don’t end up eating the entire tray of brownies or cookies myself. No joke, I ate two big slices of this in one second and started to go in for my third before I had to force myself to stop and demand that Reuben take it into work. I still dream of that long lost third slice…

Carve out an hour of your day, make this insane Mochi Chocolate Chip Cookie Cake and save me a slice! Or send me a photo of your cake, that works too!

Happy Spring, friends!

Mochi Chocolate Chip Cookie Cake


1/4 cup unsalted butter
1 cup of full fat canned coconut milk
3/4 cup evaporated milk
1 cup brown sugar
2 eggs
1 tsp vanilla
2 cups mochiko flour
1 tsp baking powder
1/2 tsp salt
6 oz bittersweet chocolate chunks
flaky sea salt

nonstick cooking spray

1. Preheat your oven to 350 degrees. Spray a 10” cast iron skillet or cake pan with nonstick cooking spray. Set aside.

2. Melt butter in a saucepan over medium heat. Cook for about 4 minutes until it turns slightly brown. Turn off the heat and immediately whisk in coconut milk, evaporated milk, and brown sugar until evenly mixed and sugar has dissolved. Whisk in eggs and vanilla until smooth. Set aside.

3. Whisk together mochiko flour, baking powder, and salt in a large bowl. Slowly pour in butter mixture and whisk until smooth.

4. Fill skillet or cake pan with mochi batter. Sprinkle chocolate chunks over the top of the cake. Place in the oven and bake for 30-35 minutes until cake is just set.

5. Remove the skillet from the oven, immediately sprinkle with flaky sea salt and allow to cool for 15-20 minutes until cool enough to eat.