Pumpkin Spice Mochi – A Great Asian Fusion Dessert Perfect for Fall!

Growing up, one of my favorite desserts and overall favorite type of food to eat was Mochi! I loved the chewy texture and I loved how there were endless flavors. Something I never really had in Hawaii but wanted to try to make is Pumpkin Mochi!

Mochi is created from pounding rice. In Hawaii, there is a classic dessert called Butter Mochi, which essentially adds loads of butter to Mochiko flour (sweet rice flour) to be baked. Most good butter mochi isn’t necessarily the healthiest due to the obsessive amounts of butter, however, I wanted to create a similar and healthier version.

In the spirit of fall and all desserts flavored with pumpkin, I decided to create a Pumpkin Spice Mochi that is similar in texture to butter mochi, but minus the loads of butter.

If you love mochi or butter mochi, I promise you’ll love this Pumpkin Spice Mochi. If you’ve never had mochi before, then you need to hop on this recipe ASAP because I guarantee you that you’ll become a fan!

Let me know what you think of the recipe in the comments section below or on any of my social media platforms. If you’re posting on Instagram, make sure to tag me at @nuttinelli and include #nuttinelli so I can see your amazing creations!

THE MORE YOU KNOW

Mochiko Flour

This is also known as Sweet Rice Flour. It is a special flour that gives the mochi a chewy texture. You can buy this at international grocery stores or online on Amazon.

Flaxseed Egg

Flaxseed meal comes from grinded/blended up flaxseeds. When combined with water, it creates a consistency similar to egg. Therefore, it serves as a great replacer for eggs when making baked goods. You can buy Flaxseed seeds and grind/blend it up to make flaxseed meal yourself or buy flaxseed meal. These both are available at most grocery stores.

THANKS FOR READING

I hope this fun fall dessert recipe helps to get you into the holiday spirit and prepare you for the winter festivities. This will surely impress any friends or family at your next get together, so ENJOY!

– Janelle

Pumpkin Spice Mochi

Pumpkin Spice is back, but this time in Mochi form! This pumpkin mochi perfectly combines Fall flavors to create the dish that everyone clamors for!

3.87 from 15 votes

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Course: Dessert

Cuisine: Hawaiian, Vegan

Keyword: pumpkin mochi

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 6 pieces

Equipment

• 8in square pan

Ingredients

• ▢ 2 cup Mochiko Flour sweet rice flour
• ▢ 2 tsp Baking Powder
• ▢ ½ cup Brown Sugar
• ▢ 1 can Pumpkin Puree 14oz
• ▢ ½ cup Almond Milk
• ▢ 2 Flaxseed Eggs 2 tbsp Flaxseed Meal + 5 tbsp Water
• ▢ 2 tbsp Vegan Butter
• ▢ 2 tsp Vanilla Extract
• ▢ ¼ tsp Nutmeg
• ▢ ¼ tsp Ground Ginger

Instructions

• Preheat oven to 350 deg F and prep the baking pan by lining with parchment paper. This will help with removal later.
• In a small bowl, make the flaxseed eggs and let sit for minutes to thicken.
• In a medium bowl, combine the Mochiko flour and baking powder.
• In a large mixing bowl, combine almond milk, brown sugar, pumpkin puree, flaxseed egg, melted vegan butter, vanilla extract, and spices.
• Slowly add dry ingredients to the wet ingredients, while mixing at the same time.
• Transfer to baking pan and bake for 60 minutes on the middle rack.
• Remove from the oven and serve hot or cold! The mochi is sticky so I recommend wiping the knife in between cuts.

Tried this recipe?Mention @nuttinelli or tag #nuttinelli!