Let’s Make Pumpkin Spice Butter Mochi:
I just want to be a basic white girl with the benefits of being Asian. They just seem to have so much fun with pumpkin spice and their unoriginal attire during the fall. Albeit, they are a little dumb. But if current society has taught me anything, Ignorance is power and knowledge is a burden. So really, they are winning and who doesn’t want to be a winner?
All you really need is a blender for this recipe. You don’t need to worry about over mixing or over blending as this recipe does not contain any gluten in it, despite the name of glutinous rice flour.
It may bake out a little veiny, but think of it as a snickers bar. It too has dick veins. Anyway, the cooler the baked dessert is, the more chewy it becomes.
Anyway, this mochi is super easy and super delicious. This mochi is just really fun to eat. Perfect for the gloomy fall season. It’s like a chewy pumpkin spice latte in a chewy medium/form.
Let’s Get Baking!
Pumpkin Spice Butter Mochi
Ingredients
- 1/3 C Unsalted Butter (80g, Melted)
- 1 C Full Fat Coconut Milk (255g, Room Temp)
- 1 C Milk (360, Room Temp)
- 1 C Pumpkin Puree (200g)
- 3 eggs (Room Temp)
- 2 ⅔ C Glutinous Rice Flour (350g)
- ½ C Brown Sugar (100g)
- ½ C White Sugar (100g)
- 1 ½ Tsp Baking Powder
- Splash of Vanilla
- 2 Tsp Pumpkin Spice (Use more or less)
Instructions
- Preheat the oven to 350 F. Butter a 8 inch by 8 inch baking pan and dust with glutinous rice flour. Parchment can be used in this as well.
- Blend all of the ingredients together. The mixture won’t over mix as there is no gluten development in this recipe. Pour everything into the dusted pan and bake for 50-55 minutes. Let cool then eat.
