The moment I first bit into a piece of ube butter mochi, I was instantly transported to a tropical getaway. The vibrant purple hue and delightful chewiness create an irresistible pairing that complements the unique flavor of ube—a true gem from Filipino cuisine. What’s even better? This ube mochi recipe is incredibly simple, calling for just one bowl and fewer than ten ingredients!
Whether you’re looking for a quick dessert to impress guests or something to satisfy that sweet tooth after a long day, this recipe delivers on all fronts. With the richness of coconut milk and the comforting sweetness of sugar, it’s a treat that’s as easy to prepare as it is delightful to eat. Plus, it’s gluten-free! So, if you’re ready to take your dessert game to the next level, let’s dive into making this chewy delight that perfectly marries Hawaiian and Filipino flavors.
Why Choose This Ube Mochi Recipe?
Unique Flavor: The delightful blend of ube’s earthy sweetness and creamy coconut milk creates a flavor profile that’s simply irresistible.
Effortless Preparation: You only need one bowl and minimal ingredients to whip up this tropical treat, making it perfect for busy cooks.
Gluten-Free Goodness: This recipe caters to gluten-free diets without compromising on taste or texture, ensuring that everyone can enjoy it.
Versatile Dessert: Serve it as a snack, a dessert for gatherings, or a unique addition to lunch boxes—this mochi fits any occasion perfectly.
Crowd-Pleasing Treat: With its eye-catching color and chewy texture, your friends and family won’t be able to resist asking for seconds!
Get ready to make a dessert that’s not just delicious but a true conversation starter!
Ube Mochi Ingredients
For the Batter
- Unsalted Butter – Adds richness and moisture; substitute with margarine for a dairy-free option.
- Granulated Sugar – Provides sweetness to balance the earthy flavor of ube; no substitutions needed.
- Large Eggs – Provide structure and moisture; use room temperature eggs for better incorporation.
- Ube Extract – Adds the signature flavor and color; substitute with purple sweet potato powder if extract is unavailable, though flavor and depth may differ.
- Mochiko Flour (Glutinous Rice Flour) – Key ingredient for chewy texture; ensure to use mochiko flour, as regular rice flour will not yield the same result.
- Baking Powder – Acts as a leavening agent; ensure it’s fresh for best results.
- Evaporated Milk – Contributes creaminess and richness; can substitute with whole milk or coconut cream for a different flavor.
- Coconut Milk – Enhances the tropical flavor profile; substitute with almond milk or more evaporated milk for a different taste.
This ube mochi recipe is designed to be both simple and delicious, making it perfect for anyone seeking a delightful dessert!
How to Make Ube Mochi
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Preheat oven: Set your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by lining it with parchment paper. This ensures easy removal of the mochi later!
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Mix butter and sugar: In a large bowl, combine melted unsalted butter and granulated sugar. Stir until the mixture is well combined and creamy; this should take about 2-3 minutes.
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Add eggs: Introduce your large eggs one at a time, mixing thoroughly after each addition. This helps to create a rich texture; aim for incorporation of about 30 seconds per egg.
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Blend in ube extract: Pour in the ube extract, stirring gently until the vibrant purple color is fully mixed in, giving you a beautiful hue and that unique flavor everyone loves.
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Combine dry ingredients: Gradually mix in mochiko flour and baking powder until about 80-90% combined. You want to keep some lumps, as this won’t affect the final chewy texture.
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Incorporate milk: Pour in the evaporated milk and coconut milk, gently stirring until the batter is smooth and free from lumps. The batter should be thick yet pourable, ready for baking.
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Bake the mochi: Pour the batter into your prepared pan, spreading it evenly. Bake for 45 minutes or until a toothpick comes out with minimal dry crumbs attached.
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Cool down: Allow the mochi to cool completely in the pan before slicing into squares for the perfect chewy treat.
Optional: Serve with a sprinkle of shredded coconut on top for additional texture and flavor!
Exact quantities are listed in the recipe card below.
Ube Mochi Variations
Customize your ube mochi for a personal touch that enhances flavor and texture!
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Tropical Twist: Mix in shredded coconut or macadamia nuts for a delightful crunch. The added texture will remind you of a beachside treat.
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Chocolate Delight: Swirl in chocolate chips or cocoa powder for a richer, dessert-like flavor. The cocoa complements ube beautifully, creating a decadent combo.
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Nutty Flavor: Replace some of the ube extract with nut extracts like almond or hazelnut. This can provide an intriguing flavor profile that pairs well with the mochi’s chewy texture.
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Lower Sugar: Reduce granulated sugar to suit your health preferences. You can replace it with a sugar substitute for a guilt-free option while keeping the sweetness.
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Fruity Addition: Fold in fresh or dried fruits, such as bananas or mangos, to add a hint of tropical sweetness and extra moisture to your mochi.
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Spice It Up: Sprinkle in a dash of cinnamon or cardamom for a warm, aromatic twist that adds a unique depth to the dessert.
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Savory Mochi: For an interesting twist, consider adding savory ingredients like grated cheese or herbs. This will create a fusion dish that’s perfect as an appetizer!
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Layered Flavors: Create a layered effect by alternating spoonfuls of different flavored batters—think ube and matcha for a vibrant, visually stunning treat.
Make Ahead Options
For busy home cooks, this Ube Mochi recipe offers fantastic make-ahead possibilities! You can prepare the mochi batter up to 24 hours in advance by mixing all the ingredients, covering the bowl tightly, and refrigerating it. This keeps the flavors infused and ensures a fresh taste come baking time. Furthermore, once baked, Ube Mochi can be stored in an airtight container on the counter for up to 3 days without sacrificing its delightful chewy texture—just allow it to cool completely before cutting. When you’re ready to serve, simply slice into bars and enjoy a delicious treat that requires minimal effort, perfect for busy weeknights or spontaneous gatherings!
Expert Tips for Ube Mochi Recipe
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Fresh Ingredients: Use fresh ube extract and room temperature eggs for the best flavor and texture. High-quality ingredients really elevate this ube mochi recipe!
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Mix with Care: Don’t fret about over-mixing the batter; it should be smooth but not overworked. This helps maintain the chewy consistency of the mochi.
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Cool Completely: Allow the baked mochi to cool in the pan until fully set before slicing. This ensures clean cuts and prevents it from falling apart.
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Store Wisely: Keep your mochi stored at room temperature and covered. Avoid refrigerating it to maintain the delightful chewy texture for longer.
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Add Texture: For an exciting twist, fold shredded coconut or macadamia nuts into the batter. This enhances both flavor and texture in your ube mochi!
Storage Tips for Ube Mochi Recipe
Room Temperature: Store your ube mochi at room temperature in an airtight container; it will stay fresh for up to 3 days without losing its delightful texture.
Avoid the Fridge: Keeping the mochi in the fridge can dry it out and alter its chewy consistency, so it’s best to avoid refrigeration.
Freezing: For longer storage, you can freeze the ube mochi; wrap it tightly in plastic wrap and place it in a freezer-safe bag. It can last for up to 2 months.
Reheating: When ready to enjoy, let the mochi thaw at room temperature, or warm it slightly in the microwave for about 10-15 seconds to restore its chewy texture.
What to Serve with Ube Mochi?
Indulging in ube mochi opens the door to a sumptuous culinary experience perfect for any gathering or quiet afternoon treat.
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Fresh Coconut Shavings: Add a tropical flair by garnishing with coconut shavings; the creamy texture complements the chewy mochi beautifully.
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Tropical Fruit Salad: A mix of mango, pineapple, and kiwi brings a refreshing burst of flavor, enhancing the earthy sweetness of ube.
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Vanilla Ice Cream: The creamy, cold vanilla ice cream pairs perfectly with the warm mochi, creating a heavenly contrast of textures.
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Jasmine Tea: This light and aromatic tea enhances the dessert’s sweetness while cleansing the palate, making each bite more delightful.
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Matcha Green Tea: The earthy bitterness of matcha balances well with the sweetness of the mochi; it’s a sophisticated pairing that’s sure to impress.
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Chocolate Drizzle: A light drizzle of chocolate adds an extra layer of richness to the ube mochi, making it a decadent treat for chocolate lovers.
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Mochi Sandwiches: Use slices of mochi to create delightful sandwiches with peanut butter or Nutella, adding a fun twist for the little ones!
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Almond Milk: A glass of chilled almond milk brings a subtly nutty flavor that complements the mochi’s texture and sweetness.
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Coconut Curry Dip: Serve the mochi with a sweet coconut curry dip; it adds an unexpected flavor dimension that’s as daring as it is delicious!
Ube Mochi Recipe FAQs
What type of ube extract should I use for the best flavor?
I recommend using high-quality ube extract for the richest flavor in your ube mochi recipe. The extract should have a deep purple color and a fragrant aroma. If unavailable, you can substitute with purple sweet potato powder, but keep in mind that the flavor may be milder and the color less vibrant.
How do I store leftover ube mochi?
Store your ube mochi at room temperature in an airtight container to keep it fresh for up to 3 days. It’s best to avoid refrigeration, as it can dry out the mochi and affect its delightful chewy texture.
Can I freeze ube mochi? If so, how?
Absolutely! To freeze your ube mochi, first slice it into bars and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. This way, you can enjoy this treat for up to 2 months. When you’re ready to indulge, thaw it at room temperature, or for a quicker method, microwave for 10-15 seconds to return some of that fresh chewy goodness!
What should I do if my ube mochi turns out too dry?
If your ube mochi is dry, it might be due to overbaking. Ensure to check for doneness around the 40-45 minute mark. A toothpick inserted should come out with minimal dry crumbs. Also, using freshly measured ingredients can help, as measuring flour incorrectly (too much or too little) can lead to textural issues.
Are there any dietary considerations for this ube mochi recipe?
While this ube mochi recipe is inherently gluten-free due to the use of mochiko flour, always check ingredient labels if you’re catering to those with gluten intolerances. If you have dairy allergies, you can easily substitute unsalted butter with margarine and evaporated milk with coconut cream. Always consult with your guests if you have any concerns about allergies or dietary restrictions.
Delicious Ube Mochi Recipe: Easy Hawaiian Butter Delight
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line a 9x13 inch baking pan with parchment paper.
- In a large bowl, mix melted unsalted butter and granulated sugar until creamy.
- Add eggs one at a time, mixing thoroughly after each addition.
- Blend in ube extract until well mixed.
- Gradually mix in mochiko flour and baking powder until about 80-90% combined.
- Incorporate evaporated milk and coconut milk, stirring until smooth.
- Pour batter into the prepared pan and spread evenly. Bake for 45 minutes or until a toothpick comes out with minimal crumbs.
- Allow the mochi to cool completely in the pan before slicing into squares.