Ube Mochi

Ube mochi is so bright and colorful but that’s not all this little gem of a treat is!

This Japanese rice cake can be whipped up in under 35 minutes and it is deliciously tasty.

Commonly served in Japan and found in Asian supermarkets around the world you may have devoured one or two (ok maybe a lot more like I have) mochi. But for those you are not quite sure what it is, here’s a little explanation.

Mochi is a small soft rice cake that originates from Japan. It can be sweet or savoury, filled or served plain. Mochi is made of glutinous rice flour, sugar, and water.

You can’t use ordinary rice flour to make mochi because it does not give the same texture when it is cooked.

By using glutinous rice flour (mochiko flour), you end up with a soft, chewy, and slightly stretchy mochi.

Popular mochi flavors include chocolate and vanilla, mango, Nutella, Sakura, and my favourite, sweet red bean paste.

But have you heard of mochi using ube flavor?

Ube is also known as purple yam. It is a beautiful vibrant purple color. This is what gives ube mochi it's rich and delicate coloring.

It originates from the Philippines.

Combining this beautiful looking yam and the traditional Japanese mochi it makes for an indulgent, satisfying, and chewy little snack.

Glutinous rice flour (mochiko flour): It is important to use glutinous rice flour as opposed to ordinary rice flour. By using glutinous rice flour it gives the mochi its chewy texture.

Water: This helps the dough bind together.

Sugar: I find it best to use a fine sugar such as caster sugar.

Ube extract: If you are unable to find ube or ube paste, you can use ube extract.

Salt: This will enhance the flavors of the dough.

Corn starch: Be sure to have some corn starch on hand to dust your work surface and your hands. This will make working with the mochi a lot easier.

This is because it will make it less likely the dough will stick to your hands or work surface.

If you find you have too much corn starch on your dough after you have rolled and filled the mochi, simply lightly dust it off with a small pastry brush.

Instructions

Step 1 - Place the glutinous rice flour, water, sugar, ube extract and salt into a microwave-safe bowl.

Mix the ingredients until it is lump-free.

If you are having trouble removing some lumps, bring them to the side of the bowl and press them against the side with the back of a spoon or spatula.

Step 2 - Place the bowl on a plate and cover the bowl with a microwave-safe lid. Microwave for about 1 minute and 30 seconds to 2 minutes, until the mixture begins to form a paste.

The reason I recommend using a plate under the bowl is to make it easier to remove from the microwave. The bowl and dough mixture will get very hot when heated.

So, ensure you carry the bowl out of the microwave using the plate.

If you do not have a plate that can hold the bowl, use a dry tea towel to remove the bowl from the microwave.

Step 3 - Remove the mixture from the microwave and stir the mixture.

Be careful when you open the lid as the mixture will be very hot and steamy. Open the lid away from you to avoid steam blowing towards you.

Step 5 - Lightly dust your workspace with corn starch. It will also help if you lightly dust your hands with corn starch as well.

Step 6 - Flatten the mochi dough into a rectangle that is about 0.5 mm (0.019 inches) thick.

Step 7 - Using a 6cm (2.4 inches) cookie cutter, cut the dough into circles. With any leftover dough, combine it into one ball and then make it into another rectangle.

Repeat cutting the dough into circles until the dough is all used up.

Step 8 - In the center of each circle, fill with 1 teaspoon of sweet red bean paste. Fold the sides of the circle into the middle and pinch together to close the dough. Repeat for all balls.

Step 9 - Coat each mochi lightly with some corn starch. This will help them to not stick to each other when you store them or serve them.

Step 10 - Place seam side down and serve.

Tips for Success

• To make the mochi dough easier to work with, make sure you dust your hands and workspace with corn starch. This will make it less likely the dough will stick to you.
• If you want a darker color to your mochi, you can experiment by adding more ube extract. I found that after making the mochi the color got slightly darker over time without adding any more extract.

Substitutions / Variations

You can fill ube mochi with almost anything you can think of.

Other filling alternatives include sweet black bean paste, chocolate, Nutella, a thick custard, or even peanut butter.

Homemade mochi can be stored at room temperature for up to 3 to 4 days in an airtight container.

They can also be stored in the fridge in an airtight container for 2 to 3 days but can become hard quicker than being left out at room temperature.

Homemade mochi can be frozen for up to 3 months but it can become soggy when defrosted. To freeze the mochi, wrap each mochi individually in plastic wrap or separate them with parchment paper.

If you keep the mochi for too long in the freezer they can get freezer burn or lose flavor. To defrost the mochi, naturally bring them to room temperature. I do not recommend heating them in the microwave.

Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.

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