Pumpkin butter mochi is a cross between pumpkin pie and mochi. Rich, delicious, chewy pieces of butter mochi with a hint of pumpkin and warm spices. A great dessert for any occasion.
This post is sponsored by Foodland Hawai’i. All opinions, as always, are my own.
This recipe takes a spin on classic butter mochi and adds pumpkin and warm spices. If you’re a pumpkin fan this pumpkin butter mochi recipe is for you.
What is butter mochi?
Butter mochi is a popular dessert here in Hawai’i that has roots from a blend of Japanese mochi and Filipino bibingka. Just like so many other popular foods here in Hawai’i, it is a cultural fusion.
If you love mochi, you’ve got to try the classic mochi recipe, chocolate butter mochi, or ube mochi.
Ingredients for pumpkin butter mochi
- Eggs
- Milk
- Pumpkin puree. Be sure to get the puree and not the pie filling.
- Maika’i Organic Coconut Milk
- Vanilla. If you want to make your own homemade vanilla checkout my recipe here.
- Mochiko flour. This gives it the classic butter mochi texture.
- Granulated sugar
- Baking powder
- Pumpkin pie spice
- Salt
- Unsalted butter. If you only have salted butter, then omit the extra added salt.
Is this recipe gluten free?
Yes, mochiko flour is naturally gluten free.
Is there any alternative to mochiko flour?
Mochiko flour or sweet rice flour is what gives mochi its classic chewy texture. Using all purpose flour will not give you the same texture and taste.
How long does it take to bake?
This dessert recipe takes 60 minutes to bake at 350F.
How to store pumpkin butter mochi?
After baking, the butter mochi can be cut and stored in an airtight container at room temperature.
How long will it keep?
In an airtight container at room temperature, pumpkin butter mochi will keep for 2-3 days.
Can this be stored in the refrigerator?
This recipe can be stored in the refrigerator for a few days, however it will dry out the mochi a bit.
How to make pumpkin butter mochi?
- Preheat oven to 350F.
- In a medium mixing bowl combine wet ingredients: eggs, milk, pumpkin puree, coconut milk, vanilla. Stir to combine. Set aside.
- In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, pumpkin pie spice, salt. Stir to combine.
- Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.
- Line a 9×13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.
- Place in oven and bake for 1 hour or until top is golden brown.
- Let pan cool completely before cutting and enjoying.
Pumpkin Butter Mochi
Pumpkin butter mochi is a cross between pumpkin pie and mochi. Rich, delicious, chewy pieces of butter mochi with a hint of pumpkin and warm spices. A great dessert for any occasion.
Ingredients
- 4 eggs
- 2 cups fat free milk
- 1 can (15 ounces) pumpkin puree
- 1 can (13.5 ounces) Maika'i Organic Coconut Milk
- 2 teaspoons vanilla
- 1 box (16 ounces) mochiko flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven to 350F.
- In a medium mixing bowl combine wet ingredients: eggs, milk, pumpkin puree, coconut milk, vanilla. Stir to combine. Set aside.
- In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, pumpkin pie spice, salt. Stir to combine.
- Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.
- Line a 9x13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.
- Place in oven and bake for 1 hour or until top is golden brown.
- Let pan cool completely before cutting and enjoying.
Notes
*If using salted butter, omit added salt.
*Be sure to get pumpkin puree (not pumpkin pie filling).
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Libby's, 100% Pure Pumpkin, 15oz Can (Pack of 6) -
McCormick All Natural Pure Vanilla Extract, 16 fl oz
-
Mochiko Sweet Rice Flour, 16 Ounce, Pack of 2
-
C&H Pure Cane Granulated Sugar, 20 Oz Easy Pour Reclosable Top Canister (Pack of 2)
-
Calumet Baking Powder, 7 oz can, (3 pack)
-
McCormick Pumpkin Pie Spice, 2 oz
-
McCormick Sea Salt Grinder, 6.1 oz
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 104Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 28mgSodium: 71mgCarbohydrates: 15gFiber: 0gSugar: 12gProtein: 2g
Nutrition information isn’t always accurate.
Tried this recipe? Tag me on social. I’d love to see and share it.
Instagram: https://www.instagram.com/keeping.it.relle
Facebook: https://www.facebook.com/keepingitrelle
Pinterest: https://www.pinterest.com/keepingitrelle
Tried and love this recipe? Please give it a rating.
Pin for later.
Making this now, worth some slight alterations.
Hope you enjoy!
What’s a substitute for pumpkin pie spice?
Aloha Teresa. You can make your own blend for pumpkin pie spice if you don’t have it. Have a great day.
I don’t believe The measurements for the ingredients are correct. It made for a very liquidy batter and the mochi came out too custardy to eat even after putting back in the oven for 40 more minutes. It was not edible.
Aloha KC. Sorry to hear you had issues with the recipe. Some helpful tips: be sure to remove excess liquid from the pumpkin puree, also be sure to whisk the ingredients well as the butter will separate causing the batter to bee too liquidy, baking tine will vary depending on the type of pan you use, these are best baked in the middle of the oven. Hope this helps. Have a great day.
I also had a problem with the center being not done until 2 hours later.
Aloha Maureen. What type of pan did you use? Where in the oven did you place it? These things will make a difference in bake time along with the type of oven you have as well as where you live.
Mahalo for sharing your recipe made it for a Christmas fundraiser n it was a hit at the fundraiser…..
Aloha Jo. So great to hear. Mahalo for sharing.