Pumpkin Butter Mochi Hawaii Recipe: A Chewy, Cozy Dessert You’ll Crave All Fall
A chewy, buttery twist on Hawaiian butter mochi, this fall-inspired treat blends pumpkin purée, coconut milk, and warm spices into a soft, golden dessert bar that’s naturally gluten-free and totally irresistible.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 16 squares
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-inspired, Fall Fusion
- Diet: Gluten Free
Ingredients
1 box (16 oz) sweet rice flour (mochiko)
1 cup pumpkin purée
1¾ cups granulated sugar
1 tsp baking powder
1 tbsp pumpkin pie spice
¼ tsp salt
2 large eggs
1 can (13.5 oz) full-fat coconut milk
½ cup unsalted butter, melted
1½ tsp vanilla extract
Instructions
Step 1: Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 inch pan with parchment paper.
Step 2: In a large mixing bowl, whisk together mochiko, sugar, baking powder, pumpkin pie spice, and salt.
Step 3: In a separate bowl, combine pumpkin purée, eggs, coconut milk, melted butter, and vanilla extract.
Step 4: Pour the wet mixture into the dry ingredients and stir until the batter is smooth and fully combined.
Step 5: Pour the batter into the prepared pan and spread it evenly with a spatula.
Step 6: Bake for 45–55 minutes, or until the top is golden, the edges pull slightly away from the pan, and a toothpick inserted in the center comes out with moist crumbs.
Step 7: Let the mochi cool in the pan for at least 30 minutes before lifting it out and slicing into squares.
Notes
For added texture, fold in white chocolate chips or chopped macadamia nuts.
Mochi stays fresh at room temp for 3 days or refrigerated up to 5.
Freeze individual squares in airtight containers for up to 2 months.
Find it online: https://www.tastieats.com/pumpkin-butter-mochi-hawaii-recipe/