Vegan Bunny Elle

What happens if you combine brownie and mochi and make them into one dreamy dessert? You get mochi-brownie, or butter mochi as they’re called in Hawaii!

A can’t miss treat for your pumpkin season baking! These pumpkin butter mochi are fudgy, moist, delightfully chewy, just sweet enough and packed with real pumpkin and its amazing aroma! Plus the flavor possibilities are endless, I’ve made matcha butter mochi and purple sweet potato butter mochi before and they never disappoint!

You only need a handful of ingredients for these butter mochi. I’d like to specially call out two of them, one is full fat coconut milk, you want to use the type that comes in cans instead of bottles of cartons! That is very important so that your batter won’t end up too thin and resulting in the butter mochi never solidifying properly.

The second on is the flour. Unlike standard brownie which uses all purpose wheat flour, mochi brownie is made of sticky rice flour, which is what gives them that chewy, stretchy texture and they’re naturally gluten free. I’ve tried Japanese Mochiko flour and Thai sticky rice flour, they both work for this recipe with minor differences. Mochiko flour results in a slightly firmer texture while the Thai sticky rice flour batch stayed stretchier and more moist. You can pick based on your preference.

Pumpkin Butter Mochi

The best bake for your pumpkin season! These pumpkin butter mochi are fudgy, chewy, moist, just sweet enough and packed with real pumpkin and its amazing aroma.

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Ingredients Method Video Notes

Ingredients

  

• 2 cup steamed pumpkin flesh
• 16 oz Japanese mochiko or Thai sticky rice flour see note
• 4 tablespoon vegan butter melted
• 1 14 oz can full fat coconut milk
• 1 cup maple syrup
• 2 teaspoon baking powder
• 1 teaspoon pumpkin spice
• 1/4 teaspoon turmeric

Method

 

1. Preheat oven to 350°F;
2. In a small sauce pan, melt the butter over low heat;
3. Transfer steamed pumpkin, melted butter, coconut milk, and syrup in a blender, blender till smooth;
4. Pour the liquid mixture into your mixing bowl, sift in the flour, baking powder, pumpkin spice and turmeric;
5. Lightly grease your baking pan with melted vegan butter or avocado oil, pour the batter in the pan and smooth out the surface;
6. Bake for one hour, until the edges are golden brown;
7. Once a toothpick comes out clean, take the butter mochi out of the oven, let it cool down to room temperature then transfer into the fridge to chill;
8. Chill for 6 hours or overnight, slice and enjoy!

Video

Notes

Japanese Mochiko flour and Thai sticky rice flour both work well for this recipe with minor differences. Mochiko flour results in a slightly firmer texture while the Thai sticky rice flour batch stayed stretchier and more moist. You can pick based on your preference.