My little munchkin continues to grow so quickly, it sometimes feels as if he will be a boy and no longer a baby soon. He’s only five months. So, when a friend passed down her son’s clothes to me, I was so grateful. I wasn’t sure what I could do in return, but I know how much she LOVES butter mochi. The only problem is I make butter mochi so often, I fear it will tire her taste buds out.
Since fall will soon be here, I decided to switch things up a bit and make pumpkin mochi instead. I brought her a plate of pumpkin mochi and some for my other co-workers.
When I first brought mochi to work , I was worried that people might not like it, but I’m so glad they do! People often ask for it and I’m glad to make it.
Although mochi (rice cake) is common in Hawaii, it’s not so common in the mainland. At least not where I am at! One thing I constantly crave is mochi, but it’s not always easy to find here, so I make it often at home.
Eating pumpkin mochi reminds me of eating pumpkin pie in mochi form. It’s an amazing combination. Slightly chewy, not too sweet, and bursting with pumpkin pie flavor.
When my son is old enough to eat pumpkin mochi, I am certain it will be one of his favorite desserts to look forward to in the fall.
It’s certainly one of mine.
I hope you enjoy this recipe. It’s a great fall treat.
This recipe is adapted from Hawaii’s BEST Mochi Recipes by Jean Watanabe Hee.
Pumpkin Mochi is like pumpkin pie in mocha form. It's a dessert that combines a traditional Asian confectionary and fuses it into a Western holiday favorite.
- Dry ingredients:
- 1 (16 oz) box mochiko rice flour
- 2 C white sugar
- 1/4 C brown sugar
- 1 tsp baking powder
- 2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/4 tsp nutmeg
- 1/4 tsp all spice (optional)
- Wet ingredients:
- 5 eggs
- 3 C whole milk or 3 cups evaporated milk
- 1/2 C butter (1 stick), melted
- 1 (29 oz) can 100% pure pumpkin
- Pre-heat oven to 350
- Melt butter in microwave (approximately 30-45 seconds) and let cool
- Combine dry ingredients into a mixing bowl.
- In a separate bowl, slightly beat eggs and add all other wet ingredients.
- Combine wet and dry ingredients and mix until smooth.
- Pour into a greased 9X13 dish and bake for 1 hour.
- Cool before cutting.
Cool the mochi for a couple of hours or more before eating.
For a more chewy mochi, use evaporated milk versus regular milk.