Pumpkin Butter Mochi
pumpkin pie in chewy mochi form!I made corn butter mochi before and on that video I received a comment about making the butter mochi instead with pumpkin, and so I definitely had to try it! It’s so good. I love everything pumpkin pie and this pumpkin butter mochi has the flavor of pumpkin pie but with the texture of chewy springy mochi! It’s also super easy to make.
You just need to throw everything into a blender and mix it all together. There’s no need to worry about overmixing since rice flour does not contain any gluten.
Ingredients
8”x8” or 9”x9” square pan, or anything similar
1 can (15 ounces) pumpkin puree
1/2 cup (~118 milliliters) milk
1/4 cup (4 tablespoons) unsalted butter, melted
3/4 cup (~150 grams) granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
2 cups mochiko rice flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/4 teaspoon nutmeg
Sprinkle of ground ginger
1/2 teaspoon salt
Directions
Preheat your oven to 350 degrees F. Butter a 9”x9” square baking dish.
Add 1 can pumpkin puree, 1/2 cup milk, 1/4 cup melted unsalted butter, 3/4 cup sugar, 2 large eggs, 1/2 teaspoon vanilla extract, 2 cup mochiko flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon ginger to a blender. Blend until everything is fully mixed.
Pour your batter into your baking dish. Give it a few taps on the counter to rid any air bubbles.
Bake for 1 hour until the center is set but still bounces back when pressed and the sides are golden brown.
Let cool completely. Then cut into pieces. Enjoy!
Store in an airtight container at room temperature up to a day. Otherwise, place them in the refrigerator.
