Easy Pumpkin Butter Mochi Recipe
This Pumpkin Butter Hawaiian Mochi is a chewy, buttery fall treat made with mochiko flour, pumpkin puree, and coconut milk — easy and irresistible!
Ingredients
Dry Ingredients
- 2 ½ cup Mochiko Flour , or glutinous rice flour
- 1 ½ cup granulated sugar
- 2 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
Wet Ingredients
- 1 can (13.5 oz) coconut milk
- ¾ cup pumpkin puree
- 3 large eggs
- 6 tbsp unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease with melted butter.
- In a large mixing bowl, mix dry ingredients together (Mochiko flour, sugar, baking powder, pumpkin pie spice, and salt).
- In a separate bowl, whisk wet ingredients (coconut milk, pumpkin puree, eggs, and melted butter) until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently until smooth. Pour into prepared pan.
- Bake for 50 minutes to 1 hour, or until top is golden and edges are set.
- Cool completely in the pan before slicing into squares. Serve at room temperature for the best chewy texture.
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