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
Equipment
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 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.
Notes
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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Making this now, worth some slight alterations.
Hope you enjoy!
This was so good!
This is a super delicious treat!
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.
I too had difficulty with this recipe, I used a metal 9×13 pan and it was still very liquidy/mushy and did not hold its shape after being cut.
I’m sorry to hear that happened. Dark metal pans take longer to bake. Where you place it in the oven as well as the elevation you live at matters. If it is still liquidy that means it didn’t bake long enough. I would put it back in the oven and continue baking until it is set and no longer jiggly in the center.
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.
I’ve made this recipe several times and it’s always a hit! I cheated once with using pumpkin pie filling (even though the recipe says not to lol) because it was during the holidays and all my stores were out of pure pumpkin purée but with slight alterations it still came out great! Mahalo Relle for sharing all of your ‘ono recipes!
Aloha Kahea. Haha. If you use the filling you can omit the added spices since it already has those in it. Glad you liked it. Have a great day.
Aloha. Does it have to be fat free milk? I love your butter mochi recipe I can’t wait to try this one.
Aloha Melissa. Nope. You can use any milk you’d like. The higher the fat content the richer the flavor. Hope that helps. Have a great day.
Had to leave this in about 45 min longer than expected. And that was with trying to get water out of my pumpkin purée.
I added a little more pumpkin spice since my friends like pumpkin pie that way. Used whole milk instead of low fat. and it came out great.
Might be worth it to add a note in the recipe on taking the water out of the pumpkin purée and a quick how to. If it wasn’t something I already do for pumpkin based baked goods, I wouldn’t have known. And this could have been epically disastrous.
Aloha Kelli. Mahalo for the insight. Thank you for stopping by. Have a great day.
My son is allergic to eggs, what would be a good substitute?
Unfortunately I have never made this without the eggs. You could try an egg substitute. If you try it please let me know. Mahalo!