Go Back

Pumpkin Pie Butter Mochi

5 from 1 vote
Print Recipe Pin Recipe

Ingredients
  

  • 1 stick butter the equivalent of 1/2 cup or 4 oz., melted
  • 4 large eggs
  • 1 can coconut milk 13.5 oz.
  • 1/2 cup water
  • 1 can pumpkin puree 15 oz.
  • 1 tsp. vanilla
  • 1 lb. box sweet glutinous rice flour, such as Koda Farms' Mochiko (see notes)
  • 2 tsp. baking powder
  • 2 cups sugar
  • 1/2 tsp. salt
  • 2 Tbsp. cinnamon
  • 1 tsp. powdered ginger
  • 1 tsp. nutmeg
  • 1/2 tsp. allspice
  • 1/2 tsp. cloves

Instructions
 

  • Mix butter, eggs, coconut milk, water, pumpkin puree, and vanilla in a large bowl. In a smaller bowl, mix the remaining ingredients. Sift dry ingredients into wet ingredients in several batches, beating well after each addition.
  • Pour batter into a greased 13x9x2 inch pan. Bake in preheated 350ºF for 1 hour, or until mochi is set and soft in the middle, and is lightly browned on top and on its edges.
  • Let cool completely in pan. Remove mochi from pan and cut with a sharp knife into small squares.

Notes

Regular rice flour cannot be substituted and will not work in this recipe.