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    Home » Desserts With Rice

    Sep 4, 2022 · Modified: Dec 3, 2022 by Emily · 1 Comment

    Ube Butter Mochi

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    Decadent, chewy, and beautiful to look at ube butter mochi. Great for a sweet treat any time of the day and any season!

    A piece of ube butter mochi on a wooden board and parchment paper.
    Jump to:
    • What is butter mochi?
    • What’s the difference between Hawaiian Butter Mochi and Japanese Mochi?
    • What is Ube?
    • Why You'll Love This Recipe
    • Cost To Make
    • Ingredients
    • Instructions
    • Tips for Success
    • Storage
    • More Sweet Recipes
    • Recipe
    • Comments

    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.

    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.

    Why You'll Love This Recipe

    • Ube butter mochi is a colorful dessert.
    • Easy to make.
    • Perfect for morning or afternoon tea.
    • This ube butter mochi is perfect for an after dinner dessert.
    • Most of the ingredients you may already have in your pantry.

    Cost To Make

    Estimated cost = $4.75, or $0.39 a slice

    Ingredients

    Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

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

    Instructions

    Step 1 - Preheat oven to 170 degrees Celsius (350 degrees Fahrenheit). Line a baking tin sized 22.86 cm (9 inches) x 33.02 cm (13 inches) with parchment paper.

    Step 2 - Combine eggs, milk, coconut milk, vanilla extract, ube extract, and melted butter in a medium mixing bowl. Mix until well combined.

    Step 3 - In a separate larger mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt. Stir to combine.

    Step 4 - 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.

    Mixing the ingredients together for ube butter mochi.

    Step 5 - Pour the mixture into the prepared baking tin and gently tap the pan on your workspace to release any air bubbles.

    Step 6 - 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.

    Baked ube butter mochi in a baking tin.

    Step 7 - 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.
    Cut slices of ube butter mochi on parchment paper.

    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.

    Close up image of a piece of ube butter mochi.

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

    More Sweet Recipes

    • Ube Mochi
    • Nutella Mochi
    • Rice Pudding With Oat Milk
    • Rice Bubble Marshmallow Slice
    • Matcha Cookies
    • Arroz Doce
    • Matcha Baked Mochi Donuts
    • Mango Mochi

    Recipe

    A stack of ube butter mochi pieces.

    Ube Butter Mochi

    Decadent, chewy, and beautiful to look at ube butter mochi. Great for a sweet treat any time of the day and any season!
    PRINT RECIPE PIN RECIPE
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    ESTIMATED COST : $4.75, or $0.39 a slice
    Course Dessert
    Cuisine Japanese, Western
    Servings 12 slices
    Calories 199 kcal

    Ingredients
      

    • 2 eggs lightly whisked
    • 1 cup milk room temperature
    • 180 ml coconut milk room temperature
    • ½ teaspoon vanilla extract
    • 1 teaspoon ube extract
    • 225 grams (7.94 ounces) mochiko flour (glutinous rice flour)
    • 60 grams (2.12 ounces) butter melted
    • 1 cup (195 grams, 6.88 ounces) granulated sugar
    • ½ tablespoon baking powder
    • ¼ teaspoon salt

    Instructions
     

    • Grease and line a baking tin sized 22.86 cm (9 inches) x 33.02 cm (13 inches) with parchment paper. Preheat oven to 170°C (350°F).
    • Combine eggs, milk, coconut milk, vanilla extract, ube extract, and melted butter in a medium mixing bowl. Mix until well combined.
    • In a separate larger mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt. Stir to combine.
    • 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.
    • Pour the mixture into the prepared baking tin and gently tap the pan on your workspace to release any air bubbles.
    • Place in the preheated oven and bake for 55 to 60 minutes or until the top is golden brown in color. (see note 1).
      If you find your mochi is not cooked but the top is becoming too brown, loosely cover it with a sheet of alfoil.
    • Remove from the oven and allow to cool completely in the tin. Then slice into pieces. To make 12 pieces, cut your butter mochi into pieces sized 8cm (3.15 inches) x 5cm (1.97 inches).

    Notes

    1. If you poke a fork or skewer in the middle of the mochi, it should come out clean.
    • 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. 

    Nutrition

    Serving: 1 sliceCalories: 199kcalCarbohydrates: 33gProtein: 3gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 44mgSodium: 117mgPotassium: 65mgSugar: 18g
    Nutrition Disclosure
    Tried this recipe?Let us know how it went!

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    • Biscoff Baked Mochi Donuts
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    • Chocolate Baked Mochi Donuts

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      Recipe Rating




    1. Patricia says

      September 09, 2022 at 10:46 am

      These are so good! I made them for a party the other day and everyone loved it!

      Reply

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    Hi, I'm Emily! There's much more to rice than just cooking it on the stove. It's so versatile and you can create so many beautiful dishes with it. From puddings and desserts to main meals and even finger foods. There is something for everyone!

    More about me →

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