Asian American•indulgent
Pumpkin Butter Mochi
If pumpkin pie and butter mochi had a baby, it'd be this pumpkin butter mochi! It's a dense, chewy, cake flavored with real pumpkin puree and pumpkin pie spices.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 16 oz. box mochiko
- 1 1/2 cups sugar (see note)
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp salt
- 4 eggs
- 2 15 oz. cans pumpkin puree
- 1 14 oz. can sweetened condensed milk
- 1 12 oz. can evaporated milk (see note)
- 1 cup butter (two sticks) (melted)
- 2 tsp vanilla
Instructions
- 1
Preheat oven to 350 degrees F and grease a 9x13" metal baking pan.
- 2
In a large mixing bowl, whisk mochiko, sugar, baking powder, pumpkin pie spice, cinnamon, and salt.
- 3
In a separate bowl, beat eggs with pumpkin puree, condensed milk, evaporated milk, melted butter, and vanilla.
- 4
Combine wet and dry ingredients and mix well until fully incorporated.
- 5
Bake for one hour or until a toothpick poked in the center comes out clean. Let rest for at least one hour before slicing. Leftovers can be kept in an airtight container in the refrigerator.