Pumpkin Butter Mochi
If pumpkin pie and butter mochi had a baby, it'd be this pumpkin butter mochi! It's a dense, chewy, cake flavored with real pumpkin puree and pumpkin pie spices.
Equipment
- 9x13" metal baking pan
Ingredients
- 1 16 oz. box mochiko
- 1 1/2 cups sugar see note
- 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 see note
- 1 cup butter (two sticks) melted
- 2 tsp vanilla
Instructions
- Preheat oven to 350 degrees F and grease a 9x13" metal baking pan.
- In a large mixing bowl, whisk mochiko, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, beat eggs with pumpkin puree, condensed milk, evaporated milk, melted butter, and vanilla.
- Combine wet and dry ingredients and mix well until fully incorporated.
- 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.
Video
Notes
- This is an updated recipe as of 2023 with sugar decreased by 1/2 cup and an addition of a can of evaporated milk. This makes the butter mochi more mochi-like, dense, and very moist. If you'd like the cakier version from the original recipe, simply omit the evaporated milk. Different brands of pumpkin puree may also be drier or wetter, so you may want to adjust the liquid in the recipe accordingly. But this recipe is so forgiving, it can handle a wide range of differences in amount of liquid added.
- Please use a metal baking tin for this recipe. Readers who have used Pyrex or ceramic baking dishes have had difficulty with the middle setting.