Pumpkin Butter Mochi

pumpkin butter mochi

After my pumpkin-season rant last week, I’m suuuper excited to share some good news: I found the queen of pumpkin recipes. As in, the end-all-be-all, look no further-type recipe: Pumpkin Butter Mochi. It’s deliciously pumpkin.  With a twist. 

pumpkin butter mochi

Mochi is a Japanese dessert made from mochiko (rice flour). That’s right – take note, gluten-free folks – here’s a holiday treat you can totally get into. Butter mochi is a take on the classic dessert that includes a few more ingredients, including one of my favorite items ever (helloooo, coconut milk!). It’s chewy AND creamy in the perfect way possible. And to make this butter mochi extra special, I used a jar of pumpkin butter. And, wowza. I sincerely wish I could spoon feed you each a bite as you read this.

Pumpkin Butter Mochi is the kind of recipe that’s so perfect this season because it’s ideal for sharing. Unlike a cake or pie, this bar-like dessert is easy to cut into pieces to share at as many holiday parties as you need.

But of course, I won’t judge you if you’d rather keep the pan for yourself.

pumpkin butter mochi


Pumpkin Butter Mochi
a Williams Sonoma Hawaii recipe

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Dry Ingredients
16 oz box mochiko
2 cups sugar
2 tsp baking powder

Wet Ingredients
1 can coconut milk
1 cup water
1/2 cup butter, melted
1 tsp vanilla extract
5 large eggs
1 jar Pecan Pumpkin Butter (available at Williams Sonoma)

Preheat oven to 350F. Spray a 9×13 pan with cooking spray.
In a large bowl, whisk the dry ingredients together and set aside. In another bowl, use a whisk to combine all the wet ingredients until smooth. Add the wet ingredients to the dry ingredients, and whisk to combine the two mixtures, breaking up any lumps.
Pour the batter into prepared pan and bake for 1 hour, until the edges are golden brown and start to pull away from the sides of the pan. Allow to cool completely, then cut into small squares using a plastic knife.

Margaritas in the Rain http://margaritasintherain.com/

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