Creator
Alexis Chong
Creator Note
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.
Menu Category
Sweets
Dietary Tags
Gluten-FreeVegetarian
Cooking Time
Active time: 15 min • Total time: 1 hr 15 min
Total Yield
1 (9×13) pan
Serving Size
2" × 3”
# of Servings
20
valentiful-tested
👍
Ingredients
- 8 wt oz (225 g) sweet rice ‘mochiko’ flour
- 3/4 cup (165 g) sugar
- 1 tsp (3 g) baking powder
- 1 tsp pumpkin pie spice (see substitute below)
- 1/4 tsp cinnamon
- 1/2 tsp (3 g) Kosher salt
- 2 eggs
- 15oz can (425g) pumpkin purée
- 2/3 cup (200g) sweet condensed milk (half a 14oz can)
- 3/4 cup (175g) evaporated milk (half a 12oz can)
- 1/2cup (113g) salted butter, melted
- 1 tsp (6g) vanilla extract
Sourcing & Substitution 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 to 350 degrees
- Butter 9x13” glass baking dish. Set aside.
- Mix dry ingredients in a large mixing bowl.
- Mix wet ingredients in a separate bowl.
- Combine wet into dry mixture, and whisk until fully incorporated.
- Pour into prepared baking dish, bake 1 hour, until the center is set and the top is crackly.
- Allow to fully cool before cutting.
Serving & Storage Suggestions
- Ideal Temp: Room temperature
- Best By
- Countertop: 3 days in an airtight container.
- Fridge: Up to 7 days; let them come to room temp before serving for the best chew.
Did you make this?
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