Pumpkin Butter Mochi

sliced portions of pumpkin butter mochi topped with cinnamon sugar.

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5 from 1 vote

Chewy, moist, and flavorful. Pumpkin butter mochi is a unique holiday twist on classic Hawaiian butter mochi.

Yield: 9x13-inch pan

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American, Hawaiian

Servings:

Author: Maryanne Cabrera

Ingredients

16 oz box mochiko (454 g), glutinous sweet rice flour*
1 ½ cup granulated sugar (300 g)
1 Tablespoon baking powder
2 teaspoon pumpkin spice mix*
¼ teaspooon kosher salt
13.5 oz can coconut milk , unsweetened, full-fat
15 oz can pure pumpkin puree
3 large eggs
¾ cup salted butter (170 g) melted, slightly cooled
1 teaspoon pure vanilla extract

Topping:

3 Tablespoon granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat oven to 350℉. Line 9x13-inch baking pan with parchment paper (or generously butter). Set aside.
In a large bowl, whisk together sweet rice flour, sugar, baking powder, spices, and salt.
Add in coconut milk, pumpkin puree, eggs, melted butter, and vanilla. Whisk until smooth. Scrape down sides and bottom of bowl to ensure through mixing. Batter should be smooth without any dry streaks of flour.
Transfer batter to prepared baking pan. Spread into an even layer. Forcefully bang bottom of pan against hard surface to remove any air bubbles.
TOPPING: Mix together sugar and cinnamon. Generously sprinkle mixture over mochi batter.
Bake for about 45-55 minutes until toothpick inserted in center of pan comes out clean. Mochi may rise and puff during baking. It will settle as it cools. Cool for an hour before slicing into desired portions. Best enjoyed the same day it is baked!

Notes

Baking Vessel (Glass vs Metal): Glass bakeware will result in a firmer, browner crust along the exterior of the cake. However, the interior of the cake will remain soft and chewy. Metal bakeware is more versatile and can withstand much higher temperatures than glass bakeware. The metal heats up quickly and also cools down faster than glass.

Ingredients:

I recommend using Koda Farms Mochiko. Otherwise, look for glutinous sweet rice flour or sweet rice flour. DO NOT USE plain rice flour.
Use store-bought pumpkin spice mix or make your own version. Or, simply use ground cinnamon. I prefer a mixture of cinnamon, nutmeg, and cloves.
Use full-fat canned unsweetened coconut milk. Do not use light coconut milk. It will not produce the same creamy results.
Make to to sure pure pumpkin, not "pumpkin pie mix."
I prefer to make this recipe using salted butter. It makes the overall dessert much tastier.

Storage:

Keep in an covered container at room temperature for up to three days.
Freeze leftovers for up to three months. Reheat using a waffle iron to make mochi waffles. Place frozen square in preheated waffle iron. Cook for about 5 minutes, until it stops steaming. Waffle exterior will crisp up as they cool, yet remain chewy on the inside.

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