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Pumpkin Butter MochiPumpkin Butter Mochi

Pumpkin Butter Mochi

Give classic Hawaiian butter mochi a cozy fall twist with pumpkin purée and warm spices. Soft, chewy, and slightly crisp around the edges, this naturally gluten-free treat is easy to make and full of autumn flavour.
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Recipe - Richmond - Ackroyd
pumpkin mochi
Pumpkin Butter Mochi
Prep Time10 Minutes
Servings12
Cook Time40 Minutes
Ingredients
1/2 cup unsalted butter
1 cup granulated sugar
4 large eggs
2 tsp pumpkin pie spice
2 tsp baking powder
1/4 tsp salt
454g (16oz) glutinous rice flour
354 ml evaporated milk
414 ml pure pumpkin purée
Directions
  1. Preheat oven to 350°F (175°C).
  2. Line a 23 x 33 cm (9 x 13 inch) baking pan with parchment paper. Set aside.
  3. In a large mixing bowl, whisk together the glutinous rice flour, baking powder, pumpkin pie spice, and salt. Set aside.
  4. In a separate large mixing bowl, whisk the melted butter, eggs, and sugar until well combined
  5. Combine the dry ingredients into the butter and egg mixture. Stir until about 75% combined.
  6. Add the evaporated milk and pumpkin purée. Mix well until fully combined, smooth, and free of lumps.
  7. Pour the batter into the prepared baking pan.
  8. Bake for 40 minutes or until a toothpick inserted into the centre comes out clean.
  9. Allow to cool completely, then chill in the refrigerator for 1 to 2 hours.
  10. Slice into bars and serve.

Notes

  • Measurements: 16 dry ounces (weight) equals approximately 454 grams, whereas 16 fluid ounces equals 2 cups (approx. 475 mL).
  • Melting Butter: Melt butter in the microwave in 30-second intervals.
  • Bakeware: Use a metal baking pan for this recipe to help the edges crisp up properly. (Silicone pans may cause difficulty with the centre setting properly.)
10 minutes
Prep Time
40 minutes
Cook Time
12
Servings

Directions

  1. Preheat oven to 350°F (175°C).
  2. Line a 23 x 33 cm (9 x 13 inch) baking pan with parchment paper. Set aside.
  3. In a large mixing bowl, whisk together the glutinous rice flour, baking powder, pumpkin pie spice, and salt. Set aside.
  4. In a separate large mixing bowl, whisk the melted butter, eggs, and sugar until well combined
  5. Combine the dry ingredients into the butter and egg mixture. Stir until about 75% combined.
  6. Add the evaporated milk and pumpkin purée. Mix well until fully combined, smooth, and free of lumps.
  7. Pour the batter into the prepared baking pan.
  8. Bake for 40 minutes or until a toothpick inserted into the centre comes out clean.
  9. Allow to cool completely, then chill in the refrigerator for 1 to 2 hours.
  10. Slice into bars and serve.

Notes

  • Measurements: 16 dry ounces (weight) equals approximately 454 grams, whereas 16 fluid ounces equals 2 cups (approx. 475 mL).
  • Melting Butter: Melt butter in the microwave in 30-second intervals.
  • Bakeware: Use a metal baking pan for this recipe to help the edges crisp up properly. (Silicone pans may cause difficulty with the centre setting properly.)