Traditional Polynesian food in Hawaii has been shaped by many cuisines over the years: Japanese, Chinese, Filipino, Portuguese and of course, American. So it’s no surprise that butter mochi—a baked take on Japanese mochi with similarities to Filipino bibingka—has become a local favourite there. Anyone who knows me knows I’m obsessed with all things mochi, so trying butter mochi had been on my wish list for ages. I finally got my chance during a recent trip to the Big Island.

I’d read that Two Ladies Kitchen in Hilo is the spot for mochi confections, so I made it a priority stop. It’s truly mochi heaven. They offer all kinds of mochi in different flavors and with various fillings, from classics like strawberry to fun modern creations like Oreo cookie. Plus, mochi is naturally gluten-free, which makes it such a great treat for pretty much everyone. I picked out a few, including lilikoi (passionfruit) mochi and, of course, butter mochi. The lilikoi was soft and squishy, as expected, but the butter mochi surprised me. Unlike the glossy, gooey squares I’d seen online, this one was more cake-like in both appearance and texture. Not that it was a bad thing at all. Imagine a super moist brownie that’s slightly less chewy and stretchy. I honestly enjoyed both textures.

Ever since then, butter mochi has been on my mind. With pumpkin season in full swing, Pumpkin Butter Mochi seemed like the perfect project. The recipe I referenced leans toward a more traditional mochi texture, but also notes that you can omit the evaporated milk for a more cake-like result.

I went for a softer, denser butter mochi, and I’m thrilled with how it turned out! It came out of the oven with beautifully browned edges and a lightly crisp top. Every bite was perfectly bouncy with just the right chew, and the pumpkin and warm spices came through deliciously.

If you’re looking to make something a little different with that can of pumpkin in your pantry, give this recipe a try. You might also like these other pumpkin-mochi combinations: Savory Fried Pumpkin Mochi, Baked Pumpkin Mochi Donuts, Pumpkin Mochi Ice Cream, or steamed Pumpkin Mochi.

Did you make this recipe?

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PUMPKIN BUTTER MOCHI

Makes 1 – 9″x 9″ pan

Ingredients:

340g glutinous rice flour (aka sweet rice flour)
200g (1 cup) sugar
1.5 teaspoons baking powder
1.5 teaspoons cinnamon powder*
1/4 teaspoon ginger powder*
1/4 teaspoon nutmeg powder*
1/8 teaspoon allspice powder*
1/8 teaspoon clove powder*
3/4 teaspoon salt
3 large eggs, beaten
640g canned pumpkin puree
300g sweetened condensed milk
265 ml evaporated milk
170g unsalted butter, melted and cooled
1.5 teaspoon vanilla

* You can substitute these spices with 2-1/4 teaspoons of Pumpkin Spice

Method:

1. Preheat oven to 350F. Grease a 9″x 9″ baking pan.

2. In a large mixing bowl, whisk together all the dry ingredients (glutinous rice flour, sugar, baking powder, spices and salt).

3. In another (medium) bowl, combine eggs, pumpkin, condensed milk, evaporated milk, butter and vanilla.

4. Add the wet ingredients to the bowl of dry ingredients. Mix well to combine.

5. Pour batter into baking pan and smooth the surface. Bake for 1 hour or until top is golden brown and a skewer inserted into the centre of the cake comes out clean.

6. Remove from oven, and place pan on a wire rack. Allow cake to cool completely before slicing (or minimum 1 hour, if you absolutely cannot wait!)

Note: Butter mochi should be stored in an air-tight container. It can be kept unrefrigerated for up to 3 days, if it’s not too hot. Or else, it can be kept in the refrigerator for up to a week. Prior to eating, you’ll want to heat it up by microwaving it for 10 seconds, and then in 5-second intervals thereafter until it’s warm and soft.