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
Scale
- 80g Unsalted butter (⅓ cup), melted
- 255g Coconut milk (1 cup), room temperature
- 360g Whole milk (1 ½ cups), room temperature
- 160g Pumpkin puree (2/3 cup), homemade or storebought
- 3 Eggs
- 340g Glutinous rice flour ( 2 2/3 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
Find it online: https://zhangcatherine.com/pumpkin-butter-mochi/