Pumpkin Spice Butter Mochi
Chewy, tender, and perfectly spiced, this butter mochi is a delightful twist on a classic Hawaiian treat. With a thin golden crust and soft, chewy center, each square is packed with pumpkin flavor and cozy fall spices. A holiday favorite, it’s perfect for gatherings or a sweet seasonal treat.
Ingredients
14 oz coconut milk (1 can)
12 oz evaporated milk (1 can)
30 oz pumpkin puree (2 cans)
4 Eggland's Best eggs, large
½ cup unsalted butter, melted
2 tsp vanilla extract
1 cup granulated sugar
½ cup light brown sugar
1 tbsp pumpkin pie spice
½ tsp salt
2 tsp baking powder
2 cups sweet rice flour
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.
- In a large mixing bowl, whisk together the coconut milk, evaporated milk, pumpkin puree, eggs, melted butter, and vanilla extract until smooth.
- Add the granulated sugar, brown sugar, pumpkin pie spice, salt, and baking powder. Mix until fully combined.
- Gradually stir in the sweet rice flour, making sure there are no lumps. The batter will be thick but pourable.
- Pour the batter into the prepared baking dish, spreading evenly.
- Bake for 1 hour, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
- Allow to cool completely before cutting into squares. For the best texture, chill in the refrigerator for a few hours before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 250 |
| Fat | 11g |
| Saturated Fat | 6.5g |
| Cholesterol | 50mg |
| Sodium | 200mg |
| Carbohydrates | 34g |
| Dietary Fiber | 1g |
| Protein | 4g |
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