Pumpkin Butter Mochi Recipe

November 9, 2021Van
Blog post

Prep time: 5 minutes

Cook time: 70 minutes

Serves: 24

Butter Mochi is a very popular treat in Hawaii, it’s made with Mochiko (Japanese Sweet Rice Flour) and a few other ingredients typically used to make cake. It’s the perfect example of modern day Hawaiian cuisine (local food) which is a fusion from multiple ethnic groups. Butter mochi has a satisfying chewy texture, it’s a slightly denser, chewier version of chichi dango mochi. Since I love using pumpkin in desserts, I wanted to make a pumpkin version of butter mochi for the fall – it’s a perfect holiday treat and one of the easiest desserts to make. Watch my 30-second Instagram recipe video here

Pumpkin Butter Mochi Recipe

Pumpkin Butter Mochi Recipe

Butter mochi is quite sticky, so using a pizza cutter is surprisingly the easiest way to cut the mochi into squares.
Pumpkin Butter Mochi Recipe

Pumpkin Butter Mochi Recipe

Pumpkin Butter Mochi Recipe

Print Recipe

Pumpkin Butter Mochi Recipe

  • Prep time: 5 minutes
  • Cook time: 70 minutes
  • Serves: 24

www.foodisafourletterword.com

Ingredients

  • 16 oz (1 Box) Mochiko / Japanese Sweet Rice Flour
  • ⅔ Cup Pumpkin Puree
  • 2¾ Cups Whole Milk
  • 2 Cups Granulated Sugar
  • 6 Tablespoons Salted Butter, melted
  • 3 Large Eggs
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Pumpkin Pie Spice

Method

  • 1)

    Pre-heat oven to 350°F. Use an extra large mixing bowl, add 16 oz (1 Box) Mochiko Flour, 2 Cups Granulated Sugar, 1 Teaspoon Baking Powder, ½ Teaspoon Pumpkin Pie Spice, stir with a whisk to combine and set aside. In another mixing bowl, add ⅔ Cup Pumpkin Puree, 3 Large Eggs, 6 Tablespoons melted Salted Butter, stir well until it’s smooth. Add the Pumpkin mixture to the mochiko flour, add 2¾ Cups Whole Milk and stir with a whisk until it’s completely smooth and there are no lumps.

  • 2)

    Line a 13in x 19in pan with parchment paper, pour the batter into the pan, tap the pan gently a few times on the counter, then run a fork on the surface of the batter to remove any air bubbles. Bake at 350°F for 70-75 minutes, the top should be golden, you can also bake a few minutes longer if you like extra crispy edges. Let the butter mochi cool to room temp in the pan (about 2-3 hours), lift it out of the pan and cut into squares on a cutting board. These are best the same day you make them, Enjoy!

    *Watch my 30-second Instagram recipe video here

↓ Supplies to make this recipe ↓

 










Leave a comment

Your email address will not be published. Required fields are marked *

Previous Recipe Next Recipe