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Are you looking for a delicious and unique pumpkin dessert this holiday season? This Pumpkin Butter Mochi recipe is for you!
This rich, buttery and chewy Pumpkin Butter Mochi is perfect for the fall season. It’s flavored with pumpkin puree and topped with cinnamon sugar, which is probably my favorite part.
What is butter mochi?
Butter mochi is a popular dessert in Hawai’i. It’s a cross between mochi (pounded sticky rice) and cake.
The main ingredients in butter mochi are eggs, butter, coconut milk, sugar and mochiko. It’s baked in a pan, then sliced and served at room temperature.
And trust me, it’s SO good!
What is mochiko?
Mochiko is a Japanese rice flour made from mochigome rice. It is sometimes referred to as sweet, glutenous rice flour, but it’s gluten free.
Mochiko is essential to making butter mochi, and cannot be substituted. You can buy it at most Asian stores, or your can buy it online here.
Check out our pumpkin butter mochi Video!
Are all coconut milks the same?
No, not all coconut milk is created equal! Depending on the brand, the ratio of coconut milk to water will vary, which affects the flavor, consistency and nutritional value. Some brands only contain coconut milk and water, while others have sweeteners and preservatives added. It is really disappointing to open a can (or carton) of coconut milk and have it taste watery and artificial. It can completely ruin the flavor of your dish.
I recommend using Aroy-D brand (from Thailand), which can be found at any Asian store. You can also buy it online here. It is contains 60% coconut milk and water, and that’s it. It is delicious and creamy, and tastes very natural.
How do you store butter mochi?
Butter mochi can be kept in an airtight container at room temperature for a few days.
It can also be kept in the refrigerator, but chilling it will make it hard. If you decide to store it this way, it should be heated in the microwave or oven before serving.
Freezing the butter mochi is another option. It’s best to individually wrap the pieces in plastic wrap, then put them in a freezer bag.
For an eco-friendly option, wrap the pieces in foil and use a silicone freezer bag like this one:
How do you make Pumpkin Butter Mochi?
Ingredients:
- 4 eggs
- 1 can of pumpkin puree (15 oz)
- 1 can of coconut milk
- 3 cups of sugar
- 1 cup of melted butter (cooled to room temperature)
- 1 teaspoon of vanilla extract
- 1 box of mochiko
- 2 teaspoons of baking powder
- 1 teaspoon of cinnamon
- cinnamon sugar mix (1/8 cup of sugar + 1/2 teaspoon of cinnamon)
Step 1: Preheat the oven to 350º F. Grease a 9″ x 13″ pan with butter.
Step 2: In a small bowl, combine the mochiko, baking powder and cinnamon.
Step 3: In a large bowl, whisk together the rest of the ingredients except the cinnamon sugar mix.
Step 4: Add the dry ingredients to the wet ingredients, and whisk until smooth.
Step 5: Pour the batter into the greased 9″ x 13″ pan, and use a spatula to smooth it out. Bang the pan on the counter once or twice to get rid of any air bubbles. Sprinkle the cinnamon sugar mix over the top, then bake it in the oven for 1 hour.
Step 6: Let it cool completely, then cut into squares and serve. Enjoy!
Try these other pumpkin recipes!
Pumpkin Butter Mochi
Ingredients
- 4 eggs
- 1 can pumpkin puree 15 oz
- 1 can coconut milk
- 3 cups sugar
- 1 cup melted butter cooled to room temperature
- 1 teaspoon vanilla extract
- 1 box mochiko
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- cinnamon sugar mix 1/8 cup of sugar mixed with 1/2 teaspoon of cinnamon
Instructions
- Preheat the oven to 350º F. Grease a 9″ x 13″ pan with butter.
- In a small bowl, combine the mochiko, baking powder and cinnamon.
- In a large bowl, whisk together the rest of the ingredients except the cinnamon sugar mix.
- Add the dry ingredients to the wet ingredients, and whisk until smooth.
- Pour the batter into the greased 9″ x 13″ pan, and use a spatula to smooth it out. Bang the pan on the counter once or twice to get rid of any air bubbles. Sprinkle the cinnamon sugar mix over the top, then bake it in the oven for 1 hour.
- Let it cool completely, then cut into squares and serve. Enjoy!
Video
Notes
- Not all coconut milks are the same. I recommend using Arroy-D.
- You can purchase mochiko at most Asian stores, or online here.
- Although butter mochi is meant to be eaten at room temperature, I like to eat it while it’s warm too! (I usually can’t wait until it’s cooled.) It’s SO good both ways, but just keep in mind that the texture changes as it cools. The true mochi texture is achieved once it’s fully cooled.
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Amazing! I was a little hesitant about adding 1 cup butter but I’m glad I did it’s was delicious! Thank you for sharing.
Awesome, I’m so glad you loved it! 🙂
What is the weight of the mochiko in grams for your recipe?
Hi, it’s a 1 lb box of mochiko, or 454 grams. 🙂
Aloha, I brought this to a gathering and everyone loved it!! A Hawaiian elder told me she would serve it to her grandkids which I thought was the biggest compliment. She also (and others .) Asked to take home the leftovers. Only change I made was I made my own pumpkin pie spice and doubled it! Thanks for the recipe.
Aloha going to give a follow up as this IS my go to recipe! I decided to take my time. I sifted the mochiko with the baking powder and spices. I use my own pumpkin pie spice. Because my powder always is a bit lumpy and doesn’t always mix well. Also after I melt the butter, I use the bowl to coat my pan with! I think I could lower the sugar by a half cup, but will taste it to check. I thought I was being so careful and 5 minutes in I saw I forgot to mix in the coconut milk! Quickly took it out of the oven and remixed everything! I’m m hoping it’s forgiving! And always the Arroyo coconut milk I agree. Gifting this today.
Aloha Jodie! This is awesome, thank you for sharing! I hope it’s forgiving too, fingers crossed 🙂