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

Pumpkin Butter Mochi Recipe by Van Fulton

Yield

1 large butter mochi cake (slice into 16 to 24 pieces)

Author

Van Fulton

Prep time

10 Min

Cook time

70 Min

Total time

1 H & 19 M

Butter Mochi is a very popular treat in Hawaii, it’s made with Mochiko (Japanese Sweet Rice Flour) and a few other ingredients typically used to make 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.

Ingredients

For the butter mochi

16 oz (1 Box) glutinous rice flour or Mochiko
⅔ Cup Pumpkin Puree (or canned pumpkin)
2¾ Cups Whole Milk
2 Cups Granulated Sugar
6 Tablespoons Salted Butter, melted
3 Large Eggs
1 Teaspoon Baking Powder
½ Teaspoon Pumpkin Pie Spice

Instructions

To make the butter mochi

Pre-heat oven to 350°F (180°C). Use an extra-large mixing bowl, add the mochiko flour, granulated sugar, baking powder, pumpkin pie spice, and stir with a whisk to combine. Set aside.
In another mixing bowl, add the pumpkin puree, eggs, melted salted Butter, and stir well until smooth. Add this mixture to the bowl of dry ingredients. Then add the milk and stir with a whisk until it’s completely smooth and there are no lumps.
Line a 13 x 19-inch baking pan with parchment paper, pour the batter into the pan, tap the pan gently a few times on the counter, then run a fork on the surface of the batter to remove any air bubbles. Bake for 70-75 minutes, until the top is golden. You can also bake a few minutes longer if you like extra crispy edges.
Let the butter mochi cool to room temp in the pan (about 2-3 hours), lift it out of the pan, and cut into squares on a cutting board. These are best the same day you make them, Enjoy!
*Watch my 30-second Instagram recipe video here.