Pumpkin Butter Mochi Recipe

November 9, 2021Van

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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

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

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November 9, 2021Van

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

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