Ube Butter Mochi

5 from 1 vote

Ube butter mochi is a delightful, chewy dessert that combines the vibrant flavor of ube, a purple yam popular in Filipino cuisine, with the chewy texture of butter mochi. It’s quite a crowdpleaser and great to make for a group of friends or family.

Prep Time15

Cook Time37

Course: Dessert

Cuisine: Hawaiian

Diet: Gluten Free

Servings:

Calories: 146kcal

Author: Clara

Equipment

1 9x9 Baking Ban

Ingredients

8 oz Mochiko Rice Flour (½ box)
1 cup Granulated white sugar
½ teaspoon Baking Powder
2 Eggs
⅓ cup Heavy Cream
200 ml Coconut Milk (1 can)
3 oz Butter
2 teaspoon Ube Extract
½ teaspoon Vanilla Extract

Instructions

Prepare the ingredients and oven – Weigh out the ingredients with a food scale and gather everything. Preheat the oven to 375F.
Melt the butter – Melt the butter in a mixing bowl by microwaving it for 30 seconds at a time until melted.
Add in the milk and extracts – Add in the coconut milk, heavy cream, ube extract, and vanilla extract. Mix everything together thoroughly. Let the mixture cool off a bit before adding the eggs.
Add the eggs one by one, mixing thoroughly – Add and crack the eggs in one by one, being sure to mix the egg thoroughly before adding the next egg.
Add the dry ingredients – Add the mochiko rice flour, baking powder, and sugar. Mix everything together, scraping down the sides with a spatula.
Bake – Bake for 45 minutes to an hour, or until a toothpick comes out clean.
Let cool and serve – Let the ube butter mochi cool at room temperature for at least an hour, ideally longer, before cutting and serving.

Notes

Substitutions and Variations

Top with coconut flakes or nuts – If you want to add a pleasing crunch, top with coconut flakes or crushed macadamia nuts.

Substitute Heavy cream with milk or half and half – If you don’t have heavy cream, you can also substitute it with milk or half and half. Just be aware that this will result in a less chewy mochi.

Expert Tips

Let the mochi solidify – Let the butter mochi solidify for at least an hour, ideally overnight. This will let the texture set in and solidify, resulting in a pleasing chew.

Parchment paper – To make the cleanup process easier and easier to take out the mochi, line the baking tray with parchment paper. If you don’t have parchment paper, you can grease the pan with butter.

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