The chewy Hawaiian-style bake taking over fall feeds — glutinous rice flour and coconut milk give pumpkin butter mochi its signature stretchy, crackly-topped, custardy bite.
Ingredients
1 box (16 oz) mochiko sweet rice flour
2 1/2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1 can (15 oz) pumpkin puree
1 can (13.5 oz) coconut milk
1/2 cup unsalted butter, melted
2 large eggs
Instructions
Preheat the oven to 350°F and grease a 9x13-inch baking pan.
In a large bowl, whisk together the sweet rice flour, sugar, baking powder, pumpkin pie spice, and salt.
Add the pumpkin puree, coconut milk, melted butter, and eggs; stir until completely smooth. Pour the batter into the prepared pan.
Bake about 1 hour, until set, golden, and the top is crackly. Cool completely before cutting into chewy squares.
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