After my pumpkin-season rant last week, I’m suuuper excited to share some good news: I found the queen of pumpkin recipes. As in, the end-all-be-all, look no further-type recipe: Pumpkin Butter Mochi. It’s deliciously pumpkin. With a twist.
Mochi is a Japanese dessert made from mochiko (rice flour). That’s right – take note, gluten-free folks – here’s a holiday treat you can totally get into. Butter mochi is a take on the classic dessert that includes a few more ingredients, including one of my favorite items ever (helloooo, coconut milk!). It’s chewy AND creamy in the perfect way possible. And to make this butter mochi extra special, I used a jar of pumpkin butter. And, wowza. I sincerely wish I could spoon feed you each a bite as you read this.
Pumpkin Butter Mochi is the kind of recipe that’s so perfect this season because it’s ideal for sharing. Unlike a cake or pie, this bar-like dessert is easy to cut into pieces to share at as many holiday parties as you need.
But of course, I won’t judge you if you’d rather keep the pan for yourself.
