Ube Butter Mochi

Ube butter mochi is a soft and chewy dessert which is easy to make.

It’s perfect for an after dinner dessert, or even a morning or afternoon tea.

It’s stretchy, chewy, and crispy on top.

The reason this butter mochi is so soft and chewy is because of the mochiko flour (glutinous rice flour) it uses.

Serve this butter mochi with ube for special occasions like Halloween, Christmas, or even parties and game days.

It's also great to make in advance for dessert.

What is butter mochi?

Originating in Hawaii, this dessert is similar to a brownie and a mochi combined.

Butter mochi is made of coconut milk, butter, and glutinous rice flour.

Butter mochi is soft, sticky, and buttery.

Butter mochi differs from traditional mochi as butter mochi is baked.

Traditional mochi is typically steamed.

What’s the difference between Hawaiian Butter Mochi and Japanese Mochi?

Butter mochi is a combination of traditional Japanese mochi and a cake.

Hawaiian butter mochi is baked, while traditional Japanese mochi is steamed.

Typically, butter mochi is not filled, but Japanese mochi can be filled. Such fillings include ice cream, Nutella, and red bean paste.

Both Japanese mochi and Hawaiian butter mochi use mochiko flour (glutinous rice flour). This is what gives both delicacies their chewy, stretchy, and soft texture.

What is Ube?

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.

You can most commonly get ube in powder, extract, or as a paste. 

This recipe uses ube extract.

• Ube butter mochi is a colorful dessert.
• Easy to make.
• Perfect for morning or afternoon tea, picnics, and special occasions like Halloween or Christmas.
• This ube butter mochi is perfect for an after dinner dessert.
• Most of the ingredients you may already have in your pantry.
• This ube mochi recipe is gluten free.
• Ube butter mochi is budget friendly.

• Eggs, lightly whisked
• Milk
• Coconut milk
• Vanilla extract
• Ube extract
• Mochiko flour (glutinous rice flour)
• Granulated sugar
• Baking powder
• Salt
• Butter: melted

Instructions

Step One: Preheat oven to 180°C (356°F) and grease and line a baking tin sized 23.5 cm (9.25 inches) x 17 cm (6.69 inches) with parchment paper.

Step Two: Combine eggs, milk, coconut milk, vanilla extract, ube extract, and melted butter in a medium mixing bowl. Mix until well combined.

Step Three: In a separate larger mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt. Stir to combine.

Step Four: Gradually add the wet ingredients from step 2 to the dry ingredients from step 3. Mix until all the ingredients are well combined and there are no lumps.

Step Five: Pour the mixture into the prepared baking tin and gently tap the pan on your workspace to release any air bubbles.

Step Six: Place in the oven and bake for 55 to 60 minutes or until the top is golden brown in color. If you find your mochi is not cooked but the top is becoming too brown, loosely cover it with a sheet of alfoil.

Step Seven: Remove from the oven and allow to cool completely in the tin. Then slice into pieces.

I like to cut the ube butter mochi into 12 pieces at 8cm (3.15 inches) x 5cm (1.97 inches).

Tips for Success

• This ube butter mochi is best served warm or at room temperature.
• When adding the wet ingredients to the dry ingredients, it is useful to make a well (hole) in the centre of the dry ingredients before adding the wet ingredients.
• When baking, this butter mochi will double in size, so make sure your baking tin is deep enough.

Storage

Store this ube butter mochi in an air tight contain in the fridge for up to 7 days.

Ube butter mochi can also be frozen for 2 to 3 months. When you want to defrost the butter mochi, allow it to come to room temperature naturally.