Pumpkin mochi cake

A cross between mochi and cake, this Pumpkin Butter Mochi is rich, buttery and chewy. It's a delicious gluten free dessert.

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Have you ever had mochi? I had not tried it — or even heard of it — until a few years ago, when a friend broght Trader Joe’s mochi ice cream bites to a party we attended. The flavors were all very good, but the best thing about mochi items is really the chewy/spongy texture. [...]

Pumpkin Butter Mochi takes a few ingredients and only 5 minutes to throw together to make the bouncy, springy, chewy, sticky texture of mochi

Pumpkin mochi is the chewiest, tastiest and easiest pumpkin treat you can make this season. 1 bowl, less than 10 ingredients, done in 30 minutes!

Chewy, moist, and flavorful. Pumpkin butter mochi is a unique holiday twist on classic Hawaiian butter mochi. Yield: 9x13-inch pan

With only 10 days left until Thanksgiving, I've been scrambling to determine what to contribute to our family's Thanksgiving potluck dinner. I usually bring dessert, but I wanted to take something "different". So after many (I mean MANY) trials, I finally landed on the perfect brownie recipe! These pumpkin mochi brownies are everything I imagined

Chewy, stretchy pumpkin butter mochi with a crisp and buttery crust, there's no better way to make mochi during fall!

These pumpkin mochi cakes are crispy, tender, and chewy! They only require 3-ingredients: pumpkin purée, glutinous rice flour, amd sugar. The mochi cakes are pan fried, giving them a crispy, golden exterior while the centres remain soft and chewy. Because there are no eggs involved, you can easily scale the recipe up or down.

I learned to appreciate mochi when my family lived in Japan, a land where the chewy rice cakes are an important food and symbol of happiness. Mochi is made from pounded, cooked short-grain rice …