I’m a sucker for this mash-up between pumpkin pie and butter mochi cake. You get that soft, squishy mochi chew with the spiced warmth of classic pumpkin pie. These bars slice beautifully once cooled and travel well, which makes them perfect for sharing around the holidays.
Japanese · Dessert
Pumpkin Pie Mochi Bars
Tested by
Cooked and tested by the Valentiful team
I’m a sucker for this mash-up between pumpkin pie and butter mochi cake. You get that soft, squishy mochi chew with the spiced warmth of classic pumpkin pie. These bars slice beautifully once cooled and travel well, which makes them perfect for sharing around the holidays.
DietaryGluten-Free · Soy-Free · Nut-Free · Allium-Free · Sesame-Free · Vegetarian
Serves20 (2"x3" portions)
TimeActive 15m · Inactive 1h · Total 1h 15m
Tested by
Cooked and tested by the Valentiful team
Ingredients
½ lb Sweet Rice Flour225 g
¾ cup Sugar165 g
1 tsp Baking Powder3 g
1 tsp Pumpkin Pie Spiceor 1/2 tsp cinnamon + 1/4 tsp ground ginger + 1/8 tsp nutmeg + 1/8 allspice or cloves
¼ tsp Cinnamon
½ tsp Kosher Salt3 g
2 Large Eggs
15 oz Pumpkin Purée425 g
⅔ cup Sweetened Condensed Milk200 g = half a 14 oz can
¾ cup Evaporated Milk175 g = half a 12 oz can
½ cup Buttermelted, 113 g
1 tsp Vanilla6 g
Sourcing Tips
- For the sweet rice flour, I use the box of Koda Farms Mochiko.
- If you don’t have a pumpkin pie spice blend, you can swap in 1/2 tsp cinnamon + 1/4 tsp ground ginger + 1/8 tsp nutmeg + 1/8 allspice or cloves.
Instructions
••
PREHEAT OVEN & GATHER SUPPLIES: Preheat oven to 350 degrees. Butter 9x13” glass baking dish & set aside.
MAKE BATTER: Mix dry ingredients in a large mixing bowl. Mix wet ingredients in a separate bowl. Combine wet into dry mixture, mix until fully incorporated.
BAKE BARS: Pour into prepared baking dish, bake 1 hour. Allow to fully cool before cutting.
If you want your bars to look like the one in the photo: Dust lightly with powdered sugar!
Finished cooking?
Serving & Keeping
Serve: Room Temp
Make ahead: These bars are best served the same day they are baked, about an hour after they come out of the oven.
Keeps: If storing at room temperature, keep them in an airtight container and enjoy within 3 days.
They will last up to 7 days in the fridge, but be sure to let them come to room temp before serving for the best chew.
Surplus Ingredients: You'll have extra Sweetened Condensed Milk and Evaporated Milk!
Sourcing Tips
- For the sweet rice flour, I use the box of Koda Farms Mochiko.
- If you don’t have a pumpkin pie spice blend, you can swap in 1/2 tsp cinnamon + 1/4 tsp ground ginger + 1/8 tsp nutmeg + 1/8 allspice or cloves.
Serving & Keeping
Serve: Room Temp
Make ahead: These bars are best served the same day they are baked, about an hour after they come out of the oven.
Keeps: If storing at room temperature, keep them in an airtight container and enjoy within 3 days.
They will last up to 7 days in the fridge, but be sure to let them come to room temp before serving for the best chew.
Surplus Ingredients: You'll have extra Sweetened Condensed Milk and Evaporated Milk!