Pumpkin Pie Butter Mochi

Pumpkin Mochi

I love making mochi cakes because they are so easy, chewy and delicious and this pumpkin butter mochi has pumpkin pie spices and lots of pumpkin in stretchy, delicious mochi squares! Mochi is also gluten free so it is perfect for taking for a work event or pot luck! Celebrate pumpkin season with this seasonal pumpkin mochi. This is a pushy recipe Dear Reader and is perfect for Halloween coming up!

Pumpkin Mochi

It's almost October and that means pumpkin time! I have a confession: I have to stop myself making mochi cakes because I'd make one every week if I could. There's nothing quite as addictive as that lovely stretchy, chewy bite from mochi butter cake and the fact that it is so simple to make (around 5 minutes prep) makes it even more tempting to make! Mochi butter cake is a Hawaiian recipe and a riff on Japanese mochi in a cake form.

Tips For Making Pumpkin Butter Mochi Cake

Pumpkin Mochi

1 - The most important thing is to use glutinous rice flour, not just rice flour, it needs to be glutinous rice flour or mochiko flour. You can find it at Asian grocery stores or at the supermarket if they have a large Asian foods section.

2 - Whenever I have an excess of pumpkin, I make pumpkin puree and freeze it in 1/2 cup lots where it will last for up to 6 months. Honestly I think I've probably got older lots in the freezer and they are fine too.

3 - Do not use springform tins for mochi butter cake. The mixture is very runny and it will most likely leak through the springform seal.

4 - Make sure that the batter is very smooth-don't worry you can't really overmix a mochi butter cake as it is gluten free! I prefer to do this in the Thermomix.

Pumpkin Mochi

I can't believe October is tomorrow and this year, like the past few has passed so quickly. It still feels like May to me and the last few months have gone past in a blur. Does time go faster the older that you get? It will be Halloween before we even know it! And speaking of spooky things, remember that crystal wand that we found that the previous owner had left? I had found it again. it ended up buried underneath some bags and when I moved them to vacuum it was unearthed.

Pumpkin Mochi

The last time we showed the wand to friends Queen Viv shook her head and said solemnly, "You need to bury it. Respectfully. Don't put it in the garbage bin, just bury it out of sight," she intoned before adding ominously, "DO NOT point the crystal towards your house." I remembered her words as I held the wand. I'm superstitious, highly so. I probably teeter on the edge of too superstitious but your Honour, I truly believe in listening to intuition. I went downstairs and showed it to Mr NQN who rolled his eyes. I reminded him that I was going out that evening but could he please pretty please make sure that this wand was buried in our garden, the crystal pointing away from our house.

I went out that night with Monica and told her about the wand but she disagreed with that course of action. "Get it out of your house, far away!" she said suggesting throwing it in the ocean. I was driving so I asked her to text Mr NQN that we needed to get it off our property but it turned out that he had already buried it. And let's see if anything untoward happens because of it!

So tell me Dear Reader, would you have buried the wand or gotten it off your property? Are you superstitious?

Pumpkin Mochi

Pumpkin Butter Mochi Cake

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An Original Recipe by Lorraine Elliott

Preparation time: 5 minutes

Cooking time: 45 minutes

  • 180g/6ozs pumpkin puree
  • 1 cup/250ml/8.8flozs milk
  • 3/4 cup/185ml/6flozs water
  • 225g/7.9ozs glutinous rice flour
  • 1 teaspoon baking powder
  • 225g/7.9ozs caster or superfine sugar
  • 60g/2ozs melted butter
  • 2 eggs, room temperature, beaten
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Pumpkin Mochi

Step 1 - Preheat oven to 180C/350F fan forced and line the base and sides of a 20x20cm/8x8inch square tin (not springform) with parchment. Whisk all of the ingredients together (pumpkin puree, milk, water, rice flour, baking powder, sugar, melted butter, eggs, spices and salt). Do not worry about over beating, there is no gluten in this recipes. Alternatively you can place everything in a food processor or Thermomix and pulse until you get a smooth mixture (Thermomix, 15 seconds, speed #6).

Pumpkin Mochi

Step 2 - Pour into the prepared tin and bake for 40-45 minutes until the centre is set. Cool in the tin, then remove and cut into squares.

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