Recipe: Yummy Pumpkin Butter Mochi

Pumpkin Butter Mochi. Sift together the mochiko, baking powder, and sugar in a large bowl. Mix together the eggs, pumpkin puree, condensed milk, butter, and vanilla extract in a separate bowl. Stir the egg mixture into the mochiko mixture.

It's flavored with pumpkin puree and topped with cinnamon sugar, which is probably my favorite part. Usually make butter mochi and my friend kept saying her pumpkin mochi was really good. So looked one up on the HE website and it was just like hers. You can cook Pumpkin Butter Mochi using 5 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pumpkin Butter Mochi

1. It's 75 g of pumpkin.
2. It's 15 g of butter.
3. You need 30 g of sugar (2 tablespoon).
4. Prepare 40 g of fine sticky rice powder (4 tablespoon).
5. You need of Matcha powder.

Have made two batches in two days. In a medium mixing bowl, mix together rice. This pumpkin mochi recipe, however, is anything but. It's like pumpkin pie crossed with butter mochi: dense, chewy, and very pumpkin-y.

Pumpkin Butter Mochi instructions

1. Cut pumpkin. Microwave for 90 seconds 600w. And mash with fork..
2. Add butter, sugar and sticky rice powder..
3. Mix well and make small balls..
4. Cook in boiling water for 4 minutes..
5. Sprinkle matcha powder..
6. Enjoy 🎃 you can put your favorite syrup. I think condensed milk + matcha powder is best syrup..

If you're looking for a fall pumpkin dessert that's not your run-of-the-mill pie or bread, you've come to the right place. *Disclaimer: this post contains commissionable links. Butter mochi is rich, dense, chewy, and, obviously, buttery (I am also planning on posting a recipe for this, hopefully soon). On one of my trips to Hawaii, my husband's grandmother made pumpkin mochi. It's a variation of the butter mochi, rich and dense. The chewy Japanese confectionery sweet gets a Western twist with the addition of pumpkin.

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