Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (2024)

November 9, 2021Van

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (1)

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Prep time: 5 minutes

Cook time: 70 minutes

Serves: 24

Butter Mochi is a very popular treat in Hawaii, it’s made with Mochiko (Japanese Sweet Rice Flour) and a few other ingredients typically used to make cake. It’s the perfect example of modern day Hawaiian cuisine (local food) which is a fusion from multiple ethnic groups. Butter mochi has a satisfying chewy texture, it’s a slightly denser, chewier version of chichi dango mochi. Since I love using pumpkin in desserts, I wanted to make a pumpkin version of butter mochi for the fall – it’s a perfect holiday treat and one of the easiest desserts to make. Watch my 30-second Instagram recipe video here

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (2)

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (3)

Butter mochi is quite sticky, so using a pizza cutter is surprisingly the easiest way to cut the mochi into squares.
Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (4)

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (5)

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (6)

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Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (7)

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Pumpkin Butter Mochi Recipe

November 9, 2021Van

  • Prep time: 5 minutes
  • Cook time: 70 minutes
  • Serves: 24

www.foodisafourletterword.com

Ingredients

  • 16 oz (1 Box) Mochiko / Japanese Sweet Rice Flour
  • ⅔ Cup Pumpkin Puree
  • 2¾ Cups Whole Milk
  • 2 Cups Granulated Sugar
  • 6 Tablespoons Salted Butter, melted
  • 3 Large Eggs
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Pumpkin Pie Spice

Method

  • 1)

    Pre-heat oven to 350°F. Use an extra large mixing bowl, add 16 oz (1 Box) Mochiko Flour, 2 Cups Granulated Sugar, 1 Teaspoon Baking Powder, ½ Teaspoon Pumpkin Pie Spice, stir with a whisk to combine and set aside. In another mixing bowl, add ⅔ Cup Pumpkin Puree, 3 Large Eggs, 6 Tablespoons melted Salted Butter, stir well until it’s smooth. Add the Pumpkin mixture to the mochiko flour, add 2¾ Cups Whole Milk and stir with a whisk until it’s completely smooth and there are no lumps.

  • 2)

    Line a 13in x 19in pan with parchment paper, pour the batter into the pan, tap the pan gently a few times on the counter, then run a fork on the surface of the batter to remove any air bubbles. Bake at 350°F for 70-75 minutes, the top should be golden, you can also bake a few minutes longer if you like extra crispy edges. Let the butter mochi cool to room temp in the pan (about 2-3 hours), lift it out of the pan and cut into squares on a cutting board. These are best the same day you make them, Enjoy!

    *Watch my 30-second Instagram recipe video here

↓ Supplies to make this recipe ↓

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2 Comments

  • Thuy

    December 9, 2022 at 6:00 pm

    Hi! I only have unsalted butter, is that ok? Do I need to add more salt then?

    Reply

    1. Van

      December 9, 2022 at 6:25 pm

      Hi, yes unsalted butter will work fine, you can add about 1/4 teaspoon of salt

      Reply

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Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here. Subscribe to my YouTube & Instagram below to get updates when I post a new recipe.
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