Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (2024)

November 9, 2021Van

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (1)

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Prep time: 5 minutes

Cook time: 70 minutes

Serves: 24

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 from 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

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (2)

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (3)

Butter mochi is quite sticky, so using a pizza cutter is surprisingly the easiest way to cut the mochi into squares.
Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (4)

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (5)

Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (6)

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Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (7)

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Pumpkin Butter Mochi Recipe

November 9, 2021Van

  • Prep time: 5 minutes
  • Cook time: 70 minutes
  • Serves: 24

www.foodisafourletterword.com

Ingredients

  • 16 oz (1 Box) Mochiko / Japanese Sweet Rice Flour
  • ⅔ Cup Pumpkin Puree
  • 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

Method

  • 1)

    Pre-heat oven to 350°F. Use an extra large mixing bowl, add 16 oz (1 Box) Mochiko Flour, 2 Cups Granulated Sugar, 1 Teaspoon Baking Powder, ½ Teaspoon Pumpkin Pie Spice, stir with a whisk to combine and set aside. In another mixing bowl, add ⅔ Cup Pumpkin Puree, 3 Large Eggs, 6 Tablespoons melted Salted Butter, stir well until it’s smooth. Add the Pumpkin mixture to the mochiko flour, add 2¾ Cups Whole Milk and stir with a whisk until it’s completely smooth and there are no lumps.

  • 2)

    Line a 13in x 19in 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 at 350°F for 70-75 minutes, the top should be 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

↓ Supplies to make this recipe ↓

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2 Comments

  • Thuy

    December 9, 2022 at 6:00 pm

    Hi! I only have unsalted butter, is that ok? Do I need to add more salt then?

    Reply

    1. Van

      December 9, 2022 at 6:25 pm

      Hi, yes unsalted butter will work fine, you can add about 1/4 teaspoon of salt

      Reply

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Hi everyone! I’m Van, the creator and recipe developer for FOOD is a Four Letter Word. Follow this page for delicious & eclectic recipes. I hope you find something that you enjoy making on here. Subscribe to my YouTube & Instagram below to get updates when I post a new recipe.
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Pumpkin Butter Mochi Recipe – FOOD is Four Letter Word (2024)

FAQs

What to eat pumpkin butter with? ›

Spoon some into oatmeal. Add it to vanilla milkshakes or smoothies. Stir a spoonful into a latte. Whip a few spoonfuls with softened butter to make whipped compound pumpkin butter (this is delicious on rolls, biscuits, or cornbread)

Can I use pumpkin puree instead of butter? ›

To substitute pumpkin puree for butter, multiply the amount of butter by 3/4. If a recipe calls for one cup, use 3/4 cup puree in its place. If you're not ready to give up all the butter, consider splitting the bill. For one cup of butter, use 1/2 cup of butter and 1/2 cup of pumpkin puree.

Is pumpkin seed butter healthy? ›

Two tablespoons of roasted pumpkin seed butter provides 190 calories, 17 grams of fat and 8 grams of protein. It's also an excellent source of manganese and magnesium providing 60% and 40% of the recommended daily amount, respectively. It's also a good source of vitamin E and iron.

Can you eat pumpkin with milk? ›

Ways to eat pumpkin

You can cook it into a soup or roast it with other vegetables. Canned pumpkin can be combined with coconut milk and spices to make a creamy curry base.

Is it safe to can pumpkin butter? ›

Home canning is not recommended for pumpkin butter or any mashed or pureed pumpkin or winter squash. In 1989, the USDA's Extension Service published the Complete Guide to Home Canning that remains the basis of Extension recommendations today, found in the September 1994 revision.

Can pumpkin replace an egg? ›

Aside from giving your baked goods a seasonal touch, pumpkin puree is excellent for replacing eggs. Use 1/4 cup of pumpkin puree for each egg, says Traci Weintraub, chef and founder of Gracefully Fed, a restaurant in Los Angeles.

Can dogs eat pumpkin butter? ›

Just like with nut butters, dogs can enjoy a variety of seed butters, but not all seed butters. Pets can enjoy chia seed butter, pumpkin seed butter and even sunflower seed butter.

What do you eat with Trader Joe's pumpkin spread? ›

We would suggest you do like the Portuguese do and pair it with a full-flavored cheese, like our Dried Fruit Goat Log or our Cheddar with Scotch Bonnet Chilis, if you're feeling really bold. It also goes well on a sandwich with our Spicy Uncured Charcuterie Selection.

Is pumpkin butter healthier than peanut butter? ›

GOOD TO KNOW: Nutrient-packed pumpkin seed butter is a good source of magnesium, zinc, potassium and iron. Wilderness Poets pumpkin seed butter has no sugars. It has fewer calories and fat per serving than Jif Regular Peanut Butter, which has 190 calories and 16 grams of fat.

What is pumpkin seed butter good for? ›

Another reason that I love this alternative to my regular nut-butter is the anti-inflammatory benefits of pumpkin seeds. These little seeds contain a high level of zinc which is an antioxidant and an anti-inflammatory agent that also helps the metabolic process.

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