Pumpkin Butter Mochi

Chewy, stretchy pumpkin butter mochi with a crisp and buttery crust, there's no better way to make mochi during fall!

Jump to:

• What is butter mochi?
• How to make homemade pumpkin puree
• Ingredients in Butter Mochi
• Frequently Asked Questions
• Let's Get Baking
• 📖 Recipe
• 💬 Comments

What is butter mochi?

Butter mochi is a delicious, sweet and chewy treat that originated in Hawaii. A fusion between Hawaii and Japan cultures this dessert came to be as many Japanese immigrated to Hawaii during the 1880s, bringing with them their food and culture. As a result, some delicious treats like this have now become a local treat!

Made from a mixture of butter, coconut milk, milk, eggs, and glutinous rice flour, this mochi is baked, rather than the traditional Japanese style which is steamed and pounded. The result is an incredibly fragrant and flavourful mochi with a soft interior and crisp exterior.

Butter mochi has been increasing in popularity over the past year, and I've been seeing so many different variations on the theme. From corn butter mochi to my very own matcha butter mochi recipe!

With fall in full swing, its the season for all thing pumpkin. That's why I've decided to make this adaptation of butter mochi with pumpkin. The result is a sweet and earthy mochi, with hints of coconut. Something so different from your classic pumpkin desserts like pumpkin pie or cheesecake, but equally as delicious.

How to make homemade pumpkin puree

There are so many different ways to pumpkin puree, but I highly recommend roasting your pumpkin. This allows the flavors to concentrate and caramelize without imparting extra moisture into your pumpkins.

However, if you are making a small batch of pumpkin puree it can be impractical to make so much at once. In that case, I recommend steaming or microwaving your pumpkin.

Boiling your pumpkin adds too much excess moisture, which can affect your final baked product.

To steam cut the pumpkin into chunks and place it in a steamer over a pot of boiling water and heat until tender.

To microwave place chunks of pumpkin in a microwave-safe bowl and cover with cling wrap. Then microwave for 5-8 minutes, checking if the pumpkin is tender halfway through cooking.

Ingredients in Butter Mochi

Unsalted butter

An essential ingredient in 'butter' mochi. The butter gives the mochi its signature texture and buttery fragrance.

Coconut milk

Coconut milk is high in fat and perfect for enhancing the smooth mochi texture. The texture won't be as smooth and bouncy if you use a lite coconut milk, so make sure you are using a full fat coconut milk made with at least 95% coconut. You can check the coconut percentage on the can. Many coconut milks are made with high percentages of water, resulting in a lower quality coconut milk with less flavor so make sure you check!

Whole milk

Milk plays the same role as coconut milk, just without the coconut flavor. To highlight the pumpkin flavor of the recipe we don't want to use too much coconut milk as it can be overpowering. The milk helps to balance out the flavor.

Eggs

The eggs give the mochi body, without it the butter mochi wouldn't be able to hold itself in its slab-like form.

Pumpkin puree

As pumpkin is the primary flavor of this dessert, the kind of pumpkin puree you use is essential.

Personally, I like to use homemade pumpkin puree as it has a deeper flavor and creamier texture. Moreover, you have control over the kind of pumpkin you want to use!

I like to use Japanese pumpkin as it has a richer and sweeter flavor. But use your favorite kind of pumpkin! Varieties like butternut, blue prince, and sugar pumpkins are all great choices.

Glutinous rice flour

Glutinous rice flour aka sweet rice flour, is what makes this mochi! If you have access to mochiko flour, aka Japanese short-grain glutinous rice flour, then use it, this will give you the most authentic texture. However, if you can't find mochiko, regular glutinous rice flour works fine. The glutinous rice flour found in most Asian grocery stores is the Thai brand with green writing, this will work perfectly too!

Sugar

White sugar aka granulated sugar is perfect here! It not only adds sweetness to the mochi, but it also increases the softness of the mochi.

You can increase and decrease this sugar to your taste without it affecting the texture of the final product, so adjust it to your liking!

Baking powder

Baking powder gives the mochi a little more air, rather than it baking up to a super dense block.

Butter, for greasing

Don't skip the butter for greasing. Not only will it help the butter mochi come out of the pan, but it also helps to give the edges a delicious crust.

Rice flour, for dusting

Dusting the pan with rice flour will help enhance the crust. However, if you don't have rice flour feel free to use regular flour, it'll work just as well.

Frequently Asked Questions

How long does this last?

Butter mochi is best the day it's made as it is the softest, with a crispy exterior. However, when stored in an airtight container in the fridge it can last up to 3 days.

If you are eating these from the fridge make sure you let them come to room temperature first before consuming them. You can even heat them in the microwave, or pan-fry/air-fry them for a crisp exterior.

Can you make this ahead of time?

Yes, you can! These are the perfect dessert to make ahead of time. I wouldn't recommend making it more than 1 day in advance though.

If you are I'd recommend making the batter, storing it in the fridge, and pouring it into your cake tin when you are ready to bake.

Can you freeze butter mochi?

Yes, you can. To make it easier to eat later make sure you cut up your butter mochi into individual pieces and wrap them in cling wrap before freezing. When you are ready to eat it just remove it from the fridge and let it come to room temperature before consuming it.

How do you serve butter mochi?

Butter mochi is best on the day it's made, but not right after it's baked. This is because immediately after it's been baked it's still too soft. It won't have that characteristic chew that butter mochi has.

Let it cool for an hour or so, until it reaches room temperature. Then slice it up and enjoy!

If you're eating them after they've had time to cool you can heat them up gently in the microwave or in a frypan.

Where can I find glutinous rice flour?

Glutinous rice flour can be found in most major supermarkets now! Just check the international aisle, it should be with all the other Asian ingredients.

If not all Asian groceries will stock it!

Can I add spices to this?

Adding spices to this pumpkin butter mochi will take it another step closer to pumpkin pie!

Personally, I like to let the pumpkin and coconut flavor shine, but feel free to add pumpkin pie spices like cinnamon, nutmeg, ginger or cloves for a warming touch.

Let's Get Baking

Unlike any other pumpkin dessert you've ever had you've got to try out this pumpkin butter mochi recipe. It's crisp, chewy, buttery, and soooo delicious.

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy caking!

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