How I Make My Irresistibly Chewy Pumpkin Butter Mochi
Pumpkin Butter Mochi Image by Van Fulton
Van, the voice and founder behind one of my favorite food blogs, FOOD is Four Letter Word , is one of the most prolific recipe developers and food bloggers online. I knew I had to feature her pumpkin butter mochi recipe here after seeing one of her latest Instagram posts showing off these beautiful orange pumpkin butter mochi. I can’t stop thinking about them! Cue the drooling! They’ll surely be a hit this Thanksgiving and are so easy to make. Just note, with all butter mochi recipes, your oven will be in use for over an hour, so plan accordingly.- Kat
Butter Mochi is a very popular treat in Hawaii, it’s made with Mochiko or glutinous rice flour and a few other ingredients typically used to make a cake. It’s the perfect example of modern-day Hawaiian cuisine (local food) which is a fusion of multiple ethnic groups. Butter mochi has a satisfying chewy texture, it’s a slightly denser, chewier version of chichi dango mochi. Since I love using pumpkin in desserts, I wanted to make a pumpkin version of butter mochi for the fall – it’s a perfect holiday treat and one of the easiest desserts to make. Watch my 30-second Instagram recipe video here to see how I made this dish. -Van
How To Store
The main enemies of this mochi are air (which makes it hard and stale) and refrigeration (which makes it hard and alters its texture).
Short-Term Storage (Up to 2-3 Days at Room Temp)
Cool Completely: Let the mochi cool completely to room temperature on a wire rack after baking. Trapped heat will create steam and make the top sticky.
Airtight Container: Place the cooled, uncut mochi block or individual pieces in an airtight container.
Store at Room Temperature: Keep the container in a cool, dry place away from direct sunlight. The mochi's texture will be at its best for about 2-3 days this way.
Fridge/Freezer Storage
Not Recommended For Refrigeration or Freezing. The refrigerator is the worst place for this type of mochi. The cold temperature causes the starches to recrystallize, making the mochi hard, gritty, and unpleasantly chewy. Only refrigerate if your kitchen is extremely hot and humid, and be prepared to bring it to gently heat it before eating to improve the texture.
Happy Baking! - Sharon Hsu (@SparkleCakerie)
Pumpkin Butter Mochi Recipe by Van Fulton
Ingredients
Instructions
Notes:
You can mix your own pumpkin pie spice by mixing together spices like cinnamon, cardamom, nutmeg, and allspice.
About the Baker
Van Fulton is a Southern California native who grew up eating from the most diverse palette in the United States. SoCal is a foodie haven, there’s the best of whatever cuisine you crave—from Vietnamese, American, Mexican, Ethopian, Chinese, Indian to Japanese – exploring the amazing cuisines of the world is reflected in much of what Van cooks and creates.
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