Description
Pumpkin butter mochi is a chewy, custardy Hawaiian butter mochi made with sweet rice flour, coconut milk, and evaporated milk, folded with pumpkin puree and pumpkin pie spice for an easy fall dessert.
Ingredients
Units
Scale
- 14 oz Coconut Milk (1 can)
- 12 oz evaporated milk (1 can)
- 30 oz pumpkin puree (2 cans)
- 4 Eggs
- 1/2 cup Unsalted Butter, melted
- 2 tsp Vanilla Extract
- 1 cup granulated sugar
- 1/2 cup Light Brown Sugar
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
- 2 tsp Baking Powder
- 2 cups sweet rice flour
Equipment
- 9x13 baking pan
- Large mixing bowl
- Whisk
- Fine-mesh sieve
- Parchment paper
Instructions
- Mix the wet ingredients. Preheat the oven to 350F. In a large bowl, whisk together the coconut milk, evaporated milk, pumpkin puree, eggs, melted butter, vanilla, granulated sugar, and brown sugar until smooth.
- Sift in the dry ingredients. Whisk the pumpkin pie spice, salt, baking powder, and sweet rice flour together, then sift into the wet mix through a fine-mesh sieve and whisk until completely smooth.
- Pour and pan. Line a 9×13 baking pan with parchment paper and pour in the batter.
- Bake. Bake for about 1 hour, until a golden brown crust forms on top.
- Cool and cut. Let cool for 1 to 2 hours, until fully set, then slice into squares and serve.
Notes
- Use plain 100% pumpkin puree, not pumpkin pie filling, which is pre-sweetened and spiced.
- Sift the sweet rice flour to keep the batter smooth and lump-free.
- Bake until a deep golden crust forms so the chewy center sets fully.
- Let it cool completely before cutting, or the pieces will tear and turn gummy.
- Store covered at room temperature up to 2 days; refrigerate up to 4 and rewarm to soften.
- Sweet rice flour (mochiko) is naturally gluten free, so this whole dessert is gluten free.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian, Japanese
Nutrition
- Serving Size: 1 square
- Calories: 235 kcal
- Sugar: 18g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg