What is Hawaiian butter mochi made of?

Traditional Hawaiian butter mochi is made from mochiko flour (sweet rice flour) , butter , coconut milk , sugar , eggs , and sometimes a hint of vanilla. It’s different from Japanese mochi, which is usually steamed and pounded—this version is baked , creating a crispy top with a soft, chewy interior. In our pumpkin butter mochi Hawaii recipe , we fold in pumpkin puree and warm spices to give it a seasonal twist, while still honoring the original’s irresistible texture and rich flavor.

Can I use pumpkin puree in butter mochi?

Absolutely, and you should! Pumpkin adds moisture, color, and cozy fall flavor that pairs beautifully with the buttery base of classic mochi. Just make sure you're using pure pumpkin puree , not pumpkin pie filling (which has sugar and spices already added). In fact, the pumpkin butter mochi Hawaii recipe is one of the best ways to use up leftover canned pumpkin—no crust, no rolling, just mix and bake.

How is Hawaiian butter mochi different from Japanese mochi?

The main difference comes down to how each dessert is made—and how they feel when you bite into them. Hawaiian butter mochi , like the one in this pumpkin butter mochi Hawaii recipe , is baked. It has a chewy, cake-like texture with a crisp, golden top and a custard-soft center. The ingredients usually include mochiko (sweet rice flour), butter, coconut milk, eggs, and sugar—giving it a rich, slightly dense bite. Japanese mochi , on the other hand, is made by steaming glutinous rice or mochiko flour, then pounding it until it becomes stretchy and elastic. It’s more doughy than cakey, often rolled into balls and filled with sweet red bean paste, strawberries, or ice cream. So while both desserts use mochiko and share Japanese roots, Hawaiian butter mochi leans more toward comfort cake, and Japanese mochi leans toward traditional rice confection.

Is butter mochi best eaten warm or cold?

Both! That’s the beauty of this dessert. Warm: Soft, melty, and extra fragrant—great right after baking or reheated. Room temp: Balanced, chewy, and perfect for serving at gatherings. Cold (from the fridge): A little firmer but still delicious, especially if you like denser textures. If you ask me? The day-after square straight from the fridge with morning coffee is chef’s kiss . Want more snackable sweet bakes? Check out our Chickpea Flour Cookies —chewy, nutty, and gluten-free just like this mochi.

Pumpkin Butter Mochi Hawaii Recipe – The Best Cozy Fall Treat (Gluten-Free)

Pumpkin Butter Mochi Hawaii Recipe: The Cozy Gluten-Free Treat You Didn’t Know You Needed

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A soft, chewy, and warmly spiced pumpkin butter mochi inspired by Hawaiian flavors—this gluten-free dessert blends creamy pumpkin puree with sweet rice flour for a delicious twist on traditional mochi. Perfect for fall gatherings or cozy treats at home.

Author: Melisa - Tasty Savvy
Prep Time: 15 minutes
Cook Time: 65 minutes
Total Time: 1 hour 20 minutes
Yield: 24 squares 1x
Category: Dessert
Method: Baking
Cuisine: Hawaiian-American
Diet: Gluten Free

Ingredients

Scale

1 (15 oz) can pumpkin puree
1 box (16 oz) mochiko sweet rice flour
1 ½ cups granulated sugar
1 cup light brown sugar, packed
1 tsp vanilla extract
2 tsp pumpkin pie spice
½ tsp salt
2 tsp baking powder
4 large eggs
1 cup melted unsalted butter (cooled)
1 (12 oz) can evaporated milk
Optional: cinnamon sugar for topping

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Instructions

Step 1:
Preheat oven to 350°F (175°C). Lightly grease or line a 9×13-inch baking pan with parchment paper.

Step 2:
In a large mixing bowl, whisk together the pumpkin puree, eggs, vanilla extract, melted butter, and evaporated milk until the mixture is silky smooth.

Step 3:
Add the granulated sugar and brown sugar to the wet ingredients. Whisk until fully incorporated and slightly thickened.

Step 4:
In a separate bowl, sift together the mochiko sweet rice flour, pumpkin pie spice, baking powder, and salt.

Pumpkin butter mochi batter mid-mix with a hand whisk

Step 5:
Gradually add the dry ingredients into the wet mixture, stirring or whisking until a thick, smooth batter forms. Scrape the sides of the bowl to ensure everything is evenly mixed.

Step 6:
Pour the batter into the prepared baking pan. Use a spatula to smooth out the top evenly.

Pumpkin butter mochi batter ready to bake in a parchment-lined pan

Step 7 (Optional):
For a sweet crust, sprinkle the top with a light dusting of cinnamon sugar.

Step 8:
Bake in the preheated oven for 60–70 minutes, or until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs.

Pumpkin butter mochi batter dusted with cinnamon sugar just before baking

Step 9:
Remove from oven and let cool completely in the pan. Once cool, slice into squares.

Step 10:
Serve at room temperature or chilled. Store leftovers in an airtight container for up to 3 days, or refrigerate up to 5.

Notes

Mochi texture improves overnight; great for next-day treats.
Store in an airtight container at room temp up to 3 days, or refrigerate for up to 5.
Use full-fat coconut milk for a dairy-free version.
For extra chewiness, bake in a metal pan instead of glass.

Nutrition

Serving Size: 1 square
Calories: 185
Sugar: 17g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg

Find it online: https://www.tastysavvy.com/pumpkin-butter-mochi-hawaii-recipe/