Pumpkin butter mochi

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A cross between mochi and cake, this Pumpkin Butter Mochi is rich, buttery and chewy. It's a delicious gluten free dessert.

Chewy, moist, and flavorful. Pumpkin butter mochi is a unique holiday twist on classic Hawaiian butter mochi. Yield: 9x13-inch pan

Chewy, stretchy pumpkin butter mochi with a crisp and buttery crust, there's no better way to make mochi during fall!

Chewy, stretchy pumpkin butter mochi with a crisp and buttery crust, there's no better way to make mochi during fall!

Pumpkin Butter Mochi takes a few ingredients and only 5 minutes to throw together to make the bouncy, springy, chewy, sticky texture of mochi

If butter mochi and pumpkin pie had a baby, it would be this pumpkin mochi recipe! Super easy and gluten free, this is a great alternative pumpkin dessert. #hawaiianfood #glutenfreebaking #pumpkindesserts #japanesefood

Butter Mochi is a very popular treat in Hawaii, it’s made with Mochiko (Japanese Sweet Rice Flour) and a few other ingredients typically used to make cake. It’s the perfect example of modern-day Hawaiian cuisine (local food) which is a fusion of multiple ethnic groups. Butter mochi has a satisfying chewy texture, it’s a slightly denser, chewier version of chichi dango mochi. Since I love using pumpkin in desserts, I wanted to make a pumpkin version of butter mochi for the fall – it’s a…

This autumnal variation of Pumpkin Mochi takes the elements of pure pumpkin puree, glutinous rice flour, vanilla and black sesame seeds and combines it into a delicious, soft and chewy bite.

I learned to appreciate mochi when my family lived in Japan, a land where the chewy rice cakes are an important food and symbol of happiness. Mochi is made from pounded, cooked short-grain rice …