Pumpkin Butter Mochi
A cross between mochi and cake, this Pumpkin Butter Mochi is rich, buttery and chewy. It's a delicious gluten free dessert.
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Servings: 12 servings
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!
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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.
Tried this recipe? I'd love to see it!Mention @raising.veggie.lovers or use #raisingveggielovers!