Pumpkin Butter Mochi

hawaiian pumpkin spice butter mochi

5 from 5 reviews

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


  • 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


  1. Preheat the oven to 180C/350F and brush a 8 x 8 inch tray with melted butter, then dust with rice flour
  2. Combine the melted butter, coconut milk, whole milk, pumpkin puree and eggs together in a large mixing bowl
  3. In another bowl combine the glutinous rice flour, sugar, and baking powder, and whisk until well combined
  4. Pour the wet ingredients into the dry ingredients, and whisk until smooth
  5. Pour the batter into the greased tin and bake for 45-55 minutes, or until mochi is set and golden brown
  6. Remove from the oven and cool for 1-2 hours before slicing with an oiled knife

Keywords: pumpkin, butter mochi, mochiko, hawaiian, asian dessert

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