Pecan Pie Butter Mochi Recipe
If you're a fan of classic butter mochi cake but also crave the rich, caramel flavours of pecan pie, this pecan pie butter mochi is a little more fun with a chewy, bouncy texture and a crunchy brown sugar pecan pie topping! This recipe is easy to follow and delivers on texture, taste, and nostalgia all at once.
Servings: 9 servings
Ingredients
Butter Mochi
- 3-5 oz silken tofu
- 1/4 cup vegan butter or use coconut oil
- 1 cup organic cane sugar
- 2 cans full-fat coconut milk or evaporated coconut milk
- 1 lb glutinous rice flour (mochiko)
- 2 tsp baking powder
- 2 tsp vanilla bean paste
- 1/4 tsp salt kosher
- 1 1/2 tbsp brown sugar for sprinkling on top
Pecan Topping
- 8 oz pecans raw
- 2 tbsp maple syrup
- 1 tbsp brown sugar
- Pinch of salt
- 1/2 tsp vanilla
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 350F
- For the pecan topping, mix all ingredients on a sheet pan and bake for 7-8 minutes, or until most of the syrup has dried up and crystalized. Set aside and let cool while you prepare the mochi butter batter. Once cool, roughly chop the pecans into smaller pieces.
- Line and grease a 10x10 square baking pan with parchment paper, then vegan butter or coconut oil.
- First, we're going to break down the tofu. You can do this in a food processor, blender or simply pass through a sieve to get a nice, smooth liquid! I like to blend mine with one can of coconut milk.
- Next, melt the butter over low heat in a saucepan. Once the butter is mostly melted, add the sugar, coconut milk, tofu, vanilla bean paste, or extract, and whisk until evenly incorporated. Don't whisk too vigorously--avoid creating too many bubbles! Set the wet ingredients aside.
- In a large bowl, sift in your dry ingredients -- glutinous rice flour, baking powder, and salt. Add your melted butter mixture to the dry ingredients and stir with a rubber spatula until completely smooth.
- Transfer your mixture to your prepared pan and tap the pan on a hard surface to remove any air bubbles. Cover the surface with your roasted pecan topping and a sprinkle of brown sugar.
- Bake in the oven for 1 hour, until the surface is golden brown. Let cool completely, then cut into small squares. Traditionally, it is cut into 24 pieces!
- Serve with a scoop of vegan vanilla ice cream, if desired, and enjoy!
Notes
- Parchment paper is your best friend when working with sticky mochi, making it easy to remove the squares after baking.
- Make sure you use mochiko flour. Regular rice flour won’t give you the chewy texture that makes mochi unique.
- A smooth tofu blend is key to a creamy, cohesive batter. This is essential to prevent lumps in the final mochi.
- Mochi can be tricky to slice while warm so let it cool COMPLETELY before cutting.