I have fallen in love with butter mochi. It’s a Hawaiian dessert that uses glutinous rice flour (the flour made from sticky rice) to create a dessert that’s crispy on the outside and soft and gooey in the middle. I love it so much that this isn’t my first mochi post – I made Raspberry Butter Mochi last year – and it probably won’t be my last. If you haven’t tried butter mochi yet, I recommend you stop what you’re doing and make some because you will not be disappointed.
This time I’m bringing fall to Hawaii – a bold claim, I know – to make these pumpkin pie mochi bites. Imagine the texture of butter mochi with the taste of a pumpkin pie. That’s right, these bites are basically pumpkin pie in a finger food form, and what could be better than that?
This recipe is easy to mix together – combine, put it in the oven, and sit back and watch the magic happen. You will absolutely need the glutinous rice flour (Mochiko is a common brand), which can be found at an Asian supermarket or online.
Mix the dry ingredients together in a large bowl and the wet ingredients in a medium bowl.
Pour the wet ingredients into the dry ingredients. Then pour into a pan lined with parchment paper and bake. It’s done when the top is firm and the edges are slightly browned (admittedly this is more difficult to spot on food that’s brownish to begin with), and a toothpick comes out clean.
This recipe is for a 9″ x 9″ cake pan. Have a different sized pan? I got you. Check out my cake pan converter:
Let it cool for at least 10 minutes before attempting to handle it. The mochi does need to set after baking. Then enjoy the gooey pumpkin pie bliss!
Pumpkin Pie Mochi Bites
1 hour 20 minutes (10 minutes active time plus 70 minutes baking), 36 pieces of mochi
- 300 grams glutinous rice flour (Mochiko)
- 300 grams granulated sugar
- 1 1/2 tablespoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 425 grams pumpkin puree
- 150 milliliters coconut milk
- 150 milliliters evaporated milk
- 55 grams butter, melted
- 2 eggs
- 2 1/2 teaspoons vanilla
- 9″ square baking pan
- Parchment paper
- Large bowl and medium bowl
- Heat oven to 350 degrees F. Line the bottom of your baking pan with parchment paper. Grease the sides and bottom of the pan with butter.
- In a large bowl, whisk together flour, sugar, pumpkin pie spice, and baking powder. In a medium bowl, whisk together pumpkin puree, coconut milk, evaporated milk, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients and whisk thoroughly until combined.
- Pour batter into baking pan. Bake the mochi until the top is golden brown, firm, and the center comes out clean when a toothpick is inserted, approximately 70 minutes.
- Remove from heat and let sit for 10 minutes. Then run a knife around the inside of the pan. When it’s cool enough to handle, invert it onto a serving platter and let it cool completely.
- Cut into 1 1/2″ by 1 1/2″ blocks. Eat warm or let cool, it’s good either way!