Name: Pumpkin Butter Mochi
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
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 (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

Pumpkin Butter Mochi

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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!

Author: Catherine Zhang
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

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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

Find it online: https://zhangcatherine.com/pumpkin-butter-mochi/