Go Back Email Link

Pumpkin Spice Butter Mochi

I just want to be a basic White girl with the benefits of being Asian
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American, Asian, Chinese, Japanese, korean, Malaysian, Singaporean, Taiwanese, Thai, Vietnamese

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.

Notes

Blend until there are no lumps. This mixture cannot be over mixed as there is no gluten development in the recipe, despite the name glutinous rice.
The more the dessert cools, the chewier it will become.
Keyword Dessert, Easy, Egg, Make Ahead, Recipe, Rice, Search by Ingredient, Sweet