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

If you are making a large batch of pumpkin puree roasting your pumpkin is the best method for optimal flavor and texture. Check out my pumpkin puree recipe here with all the tips needed to make the best pumpkin puree.

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!
Print📖 Recipe
Pumpkin Butter Mochi
Chewy, stretchy pumpkin butter mochi with a crisp and buttery crust, there's no better way to make mochi during fall!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 x 8 inch slab 1x
- Category: Mochi
- Method: Easy
- Cuisine: Hawaiian
Ingredients
- 80g Unsalted butter (⅓ cup), melted
- 255g Coconut milk (1 cup), room temperature
- 360g Whole milk (1 ½ cups), room temperature
- 160g Pumpkin puree (⅔ cup), homemade or storebought
- 3 Eggs
- 340g Glutinous rice flour ( 2 ⅔ cups)
- 300g White sugar
- 1 ½ tsp Baking powder
- Butter, for greasing
- Rice flour, for dusting
Instructions
- Preheat the oven to 180C/350F and brush a 8 x 8 inch tray with melted butter, then dust with rice flour
- Combine the melted butter, coconut milk, whole milk, pumpkin puree and eggs together in a large mixing bowl
- In another bowl combine the glutinous rice flour, sugar, and baking powder, and whisk until well combined
- Pour the wet ingredients into the dry ingredients, and whisk until smooth
- Pour the batter into the greased tin and bake for 45-55 minutes, or until mochi is set and golden brown
- Remove from the oven and cool for 1-2 hours before slicing with an oiled knife
Keywords: pumpkin, butter mochi, mochiko, hawaiian, asian dessert
Jen
This was so good and fun to eat! We had it for dessert but could easily have eaten it for breakfast because it was light and not too sweet. The texture is so much fluffier than the Malaysian mochi I usually make. It was a fun change and loved by the whole family. Thank you, Catherine!
★★★★★
Catherine Zhang
So glad you loved it, it's one of my favourites!
Erika
It was my first time making anything involving mochi, so I was worried about how this would turn out due to my own inexperience baking with it (as much as I love mochi). This was SO good, so satisfying, and so easy to make.
Just the right amount of sweetness to it too! This kinda reminds me of magic cake/custard. I'll definitely be making this again.
★★★★★
Catherine Zhang
So glad you loved it!
Frankie
Hi! I made this for the first time and it was super tasty, but I think I may have underbaked it a bit, and I didn’t get much of a crunchy crust on the sides and very little browning on top. Any ideas what I might have done wrong or could try? So excited to try it again!
★★★★★
Catherine Zhang
Try increasing the heat of your oven, some ovens run cooler than others 😊
Donnie
Can you line the pan with parchment paper?
Catherine Zhang
Yes you can line the pan with parchment paper, but I find that greasing it with flour and dusting it with rice flour gives it a nice crunchy crust!
IPnewbie
This was so good! Not too sweet, with the perfect amount of bounce and pumpkin flavor. I did need to extend the baking time by about half an hour.
★★★★★
Catherine Zhang
Glad you loved it ❤️
PC
Are you sure the weight of the flour is correct? According to my scale, 1 cup glutinous rice flour is 122g.
★★★★★
Catherine Zhang
Thanks for checking! I've fixed it up now ❤️❤️
LEE
Hello Catherine,
In your PUMPKIN BUTTER MOCHI recipe the conversion between grams and cups for the glutinous rice flour seems wrong. 1.5 cups should be about 200 grams, not
360 grams. Which is correct?
Thanks Lee
Catherine Zhang
Hi Lee, thanks for your comment! I've fixed it up now, sorry for the mistake 340g is correct 🥰
Emily
baking this right now! but i realized half way through i put a whole can of coconut milk...i hope it comes out okay
Catherine Zhang
Hope it turned out alright!!
JP
What could be substituted for the whole milk?
Catherine Zhang
Coconut milk works great, but any kind of milk substitute is perfect ❤️