Use low-fat ricotta instead of skim for the flakiest texture in these tarts!
| Prep Time: | 10 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 2 ½ cups mochiko (glutinous rice flour)
- 2 teaspoons baking powder
- 2 cups white sugar
- 4 eggs
- 1 (29 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 1 cup butter, melted
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- 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. Pour into the prepared dish.
- Bake in preheated oven for 1 hour. Allow to cool before serving.
Nutrition Facts
| Calories | 539 kcal |
| Carbohydrate | 83 g |
| Cholesterol | 114 mg |
| Dietary Fiber | 3 g |
| Protein | 8 g |
| Saturated Fat | 12 g |
| Sodium | 397 mg |
| Sugars | 54 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Made this exactly as published. Loved it.
Super delicious! Like a pumpkin caramel mochi. I followed someone else’s advice and only used 1 tsp baking powder. Also, I only used 1 can of pumpkin puree (15oz) The recipe says to use 29oz, but that seems like too much to me. I also used coconut sugar instead of cane sugar and 1 can of coconut cream instead if condensed milk so it wouldn’t be too sweet/cloying. My Filipino mom also loves it! Def keeping to remake during the holidays.
it was so good
The mochi came out soggy and chewy. It was also kind of gummy but overall it was OK.
This is a good butter mochi! So far, the texture is a little fluffier and a bit less chewy than some other butter mochi I’ve made. It seems like a good “gateway mochi” that you could give someone who isn’t used to the dense chewiness of a more tranditional mochi yet. However, I just finished making it, and it hasn’t cooled yet, so texture might change once it has rested for a bit. I added the following seasonings: 1/2 t + an additional generous pinch of kosher salt (omit if you are using salted butter.) 2t cinnamon 1/2t ground ginger 1/2t ground nutmeg 1/4t ground cloves I also dusted the buttered baking dish with some of the leftover glutinous rice flour, which made the mochi slide right out!
This is so yummy. I first had mochi in Hawaii and when I saw this had pumpkin, I decided to try it. I now make it every fall. A new tradition for autumn. I’ve made it with stone-ground rice flour and sweet rice flour. They both work. Give it a try.
Easy. Tasty.
Not bad. Its very similar texture to a chewy cornbread. I really like it haha.
It was simple and good. I added a tsp of ground cloves
Love this recipe and have saved it to make again next fall. I did make a few modifications. I halved the baking powder because I prefer a denser mochi and added extra pumpkin pie spices and extra vanilla into the egg mixture (no measurement, just eyeballed and tasted until it felt right). I also made a double batch using 2 lbs mochiko, 37 oz pumpkin puree (didn’t have a full 2nd can) and only 2 tsp baking powder. Mixing a double batch by hand was tricky, so I used my stand mixer in batches to get it smooth and mixed it all together in one bowl before baking. Thankfully, you can’t overmix mochi. Definitely a forgiving dish if you make some misteps or have to adjust ingredients. My family and coworkers loved it and I’ll definitely be making it again. This would make for a great fall potluck dish.
I used mini muffin cups to make the mochi, so it cooked in about 10 minutes. I’m glad I took it out at that time, since it would have overcooked. The flavor was great, just a little more on the cake side than traditional mochi consistency.
Pretty tasty. I made one substitution b/c of the dairy. Used water instead of condensed milk and also shortened the baking time since I made half the servings. Hopefully it was done b/c I ate it! Soft, sweet center and easy to make. Would definitely make again.
This was a surprising delight! It’s very much like Butter Mochi with the added flavor of pumpkin. I will be making this recipe more than the traditional butter mochi in the future. It is a great recipe for any time of year!
Really liked the recipe- quick and easy. I have made this a few times and found that different pumpkin purees gave me different flavors. The can I purchased at Trader Joes was the most subtle flavored (I had to use some pumpkin seasoning to amp it up a bit). Overall- this remains a favorite in the house.
Made this twice in the past two days! Easy and yummy! I did sub canned yams for the pumpkin purée and had to break down the yams to a smooth consistency, but it worked out fine. Thank you!
Very good but WAY TOO SICKENLY SWEET. I used evaporated milk instead of condensed milk and 1/2-ed the sugar and still too sweet. I would sub for evaporated milk and use 1/4 sugar next time.
Wow this came out better than I imagined!! I made it for my hubbies job as well as mine to take in to work and everyone including ourselves loved it and asked for the recipe. I had a co-worker who just recently mentioned she hated pumpkin but loved it and even had seconds. Mahalo nui!!!
Everyone I give it to loves it.
Fantastic – this is my go-to recipe! I add the 1 tsp of pumpkin spice as some have suggested and cut back on the sugar a little. All my friends and coworkers request I make this for parties – total winner!
5 stars for texture and rave reviews from the majority of my family. As for flavor, the caramel essence from the condensed milk overpowered the pumpkin flavor, which I didn’t expect. I will replace the milk with something else next time.
I tested this recipe out a few years ago and loved it. It’s been my fall seasonal treat every year since. It’s always a winner with my family and coworkers!