If you’re tired of the same old pumpkin treats, this Pumpkin Butter Mochi will be your new favorite. It’s chewy, buttery, and oh-so-addictive! Mochi’s unique texture paired with pumpkin spice makes this a must-try fall recipe.
Fall is in full swing, and that means butternut squash is finally having its moment. It’s one of my favorite vegetables this time of year, and it shines in so many ways—especially in soups. There’s something about its sweet, earthy flavor paired with savory ingredients that just screams comfort. And this Butternut Squash and Sausage Soup? It’s basically autumn in a bowl. Plus, the wild rice adds an extra layer of texture that’s just chef’s kiss.
The History of Mochi
Mochi has a long and storied history in Japan, where it’s been a beloved treat for centuries. Traditionally, mochi is made by pounding steamed glutinous rice until it forms a sticky, stretchy dough. It’s used in a variety of sweet and savory dishes and is often enjoyed during special occasions like New Year’s celebrations. Butter mochi, which has Hawaiian origins, took the internet by storm for its rich, dense texture, blending traditional mochi with the addition of butter for extra indulgence.
What Does Mochi Taste Like?
If you’ve never tried mochi, you’re in for a treat. The texture is soft, chewy, and stretchy—unlike anything else you’ve had. It has a mild flavor, making it the perfect base for all sorts of flavors, whether it’s sweet or savory. In this Pumpkin Butter Mochi recipe, you’ll get a hint of pumpkin spice, the richness of butter, and the familiar chew that makes mochi so beloved.
Why This Recipe Works
• Unique Texture: Mochi has that addictive chewy texture that sets it apart from other baked goods.
• Pumpkin Twist: This isn’t your average pumpkin dessert—it’s mochi! The combination of pumpkin and chewy mochi creates a one-of-a-kind dessert.
• Buttery Goodness: Adding butter to mochi elevates the richness and flavor, making it even more satisfying.
• Simple Ingredients: With basic pantry ingredients like pumpkin puree, sweetened condensed milk, and mochiko flour, this recipe is easy to whip up.
Tips for Making Pumpkin Butter Mochi
• Use Mochiko Flour: Mochiko flour (sweet rice flour) is key for the signature chewy texture. Don’t substitute it with regular flour! This is my favorite brand.
• Mix Well: Make sure to fully combine the wet and dry ingredients to avoid any lumps in the batter.
• Cool Before Slicing: Let the mochi rest for at least an hour after baking. This helps it set properly and makes it easier to slice into neat squares.
• Store Properly: Leftovers can be stored in an airtight container in the refrigerator. Warm up slightly before enjoying to restore that soft chew.
How To Make Pumpkin Butter Mochi
What you will need:
- 1 16 oz. box mochiko
- 1 1/2 cups sugar
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp salt
- 4 eggs
- 2 15 oz. cans pumpkin puree
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. can evaporated milk
- 1 cup butter (two sticks) melted
- 2 tsp vanilla extract
Step 1: Preheat oven to 350 degrees F and grease a 9×13″ baking pan.
Step 2: In a large mixing bowl, whisk mochiko, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
Step 3: In a separate bowl, beat eggs with pumpkin puree, condensed milk, evaporated milk, melted butter, and vanilla.
Step 4: Combine wet and dry ingredients and mix well until fully incorporated.
Step 5: Bake for one hour or until a toothpick poked in the center comes out clean. Let rest for at least one hour before slicing. Leftovers can be kept in an airtight container in the refrigerator.
Pumpkin Butter Mochi
Ingredients
Instructions
Nutrition Facts
Calories
510.07Fat
26.48 gSat. Fat
16.1 gCarbs
62.62 gFiber
2.59 gNet carbs
60.02 gSugar
57.98 gProtein
8.84 gSodium
592.31 mgCholesterol
137.63 mg
