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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.