The fusion of the creamy, decadent Ube (purple yam), comforting buttery taste, and the unique chewiness of mochi could transport any food lover into a state of bliss.
No matter where you are in this sprawling world, with just a few ingredients and a dash of cooking enthusiasm, you can replicate the aromatic, tropical flavours of the Hawaiian islands in your very own kitchen. If you find yourself yearning for a new baking challenge or craving a taste of Hawaiian cuisine, then keep scrolling, my friends! Let’s whisk and bake, and let the magic of this Ube Butter Mochi Recipe unfold.
How to make Ube Butter Mochi
Ube butter mochi is a treat made from ube, a purple yam with a sweet flavor that’s popular in Filipino cuisine. It’s eaten as a snack, dessert, or even ice cream.
Ingredients
- 2 cups glutinous rice flour:Â This forms the base of the mochi, giving it a chewy texture.
- 1 3/4 cups sugar:Â For sweetness. Adjust according to your preference.
- 1/2 cup unsalted butter:Â Adds richness and flavor to the mochi.
- 1 can (13.5 oz) coconut milk:Â Provides a creamy and coconutty taste.
- 1 can (12 oz) evaporated milk:Â Adds richness and creaminess.
- 4 large eggs:Â Bind the ingredients together and contribute to the structure.
- 1 teaspoon vanilla extract:Â For a hint of vanilla flavor.
- 1/2 teaspoon baking powder:Â Helps the mochi rise slightly.
- 1/4 teaspoon salt:Â Enhances the overall taste.
- 1 1/2 cups ube (purple yam) jam or ube halaya: Gives the mochi it’s distinctive purple color and unique flavor.
Instructions
- Start by turning on your oven and setting it to 350°F (175°C). Then, get a rectangular baking pan that’s about 9×13 inches in size and spread some grease on it.
- In a big bowl, mix together the sticky rice flour, sugar, baking powder, and salt. Think of it as making a powdery mixture.
- Next, take another bowl and put the unsalted butter in there. Let it melt—imagine it turning into a liquid.
- Now, mix the melted butter with coconut milk, evaporated milk, eggs, and vanilla extract in the same bowl. Stir it all together really well.
- Slowly add this wet mixture to the powdery one in the big bowl. Keep stirring so that there are no lumps—you want it to be smooth.
- Here comes the cool part: add the purple yam jam (ube jam) into the mix. Imagine it turning the whole batter a nice purple color.
- Pour this batter into the greased baking pan. Stick it in the oven and let it bake for 50-60 minutes. You’ll know it’s done when the top turns golden and a toothpick you poke in the center comes out a bit moist.
- After baking, let the mochi cool down in the pan before you cut it into squares or rectangles.
Tips
- Ube jam variation:Â If ube jam is not available, you can use ube extract or powder. Adjust the quantity according to taste and desired color.
- Texture: The mochi should be chewy and slightly sticky. Don’t overbake to maintain this texture.
- Storage:Â Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Experiment:Â Feel free to experiment with other flavors or add-ins, such as shredded coconut or chopped nuts, to customize the mochi to your liking.
- Serve with:Â Ube butter mochi pairs well with a dusting of powdered sugar or a scoop of vanilla ice cream for an extra treat.
Serving Suggestions for Ube Butter Mochi:
- Powdered Sugar Dusting:Â Sprinkle a generous amount of powdered sugar over the top of the sliced ube butter mochi. This adds a touch of sweetness and a visually appealing finish.
- Whipped Cream:Â Serve each piece with a dollop of freshly whipped cream. The light and airy texture of whipped cream complements the dense and chewy mochi.
- Fresh Fruit Garnish:Â Top the mochi with slices of fresh fruit like strawberries, mangoes, or kiwi. The vibrant colors and fruity sweetness add a refreshing contrast to the rich ube flavor.
- Coconut Flakes:Â Sprinkle toasted or untoasted coconut flakes over the mochi. This enhances the coconut flavor and adds a delightful crunch.
- Vanilla Ice Cream:Â Serve warm slices of ube butter mochi with a scoop of vanilla ice cream. The combination of warm mochi and ice cream creates a delightful contrast in temperature and texture.
- Ube Ice Cream:Â For an extra dose of ube goodness, pair the mochi with a scoop of ube-flavored ice cream. This creates a harmonious blend of flavors.
- Caramel Drizzle:Â Drizzle a bit of caramel sauce over the mochi for added sweetness and a touch of decadence. The caramel complements the buttery and rich characteristics of the mochi.
- Chopped Nuts:Â Sprinkle chopped nuts, such as toasted almonds or cashews, over the mochi for a nutty crunch. This adds a delightful texture contrast to the soft and chewy mochi.
- Chocolate Sauce:Â For chocolate lovers, drizzle warm chocolate sauce over the mochi. The combination of chocolate and ube creates a unique and indulgent dessert experience.
- Coffee or Tea:Â Pairing ube butter mochi with a cup of coffee or tea is a delightful way to balance the sweetness of the dessert. The warm beverage complements the flavors and makes for a cozy dessert experience.
FAQ
What does Ube Mochi taste like?
The flavor of Ube Mochi is similar to sweet potato—it’s not overly sweet, but it does have a subtle flavor that makes it perfect for dessert. It might remind you of baked sweet potatoes with marshmallows on top!
Final Thoughts
The excellent taste and texture of this mochi makes it a desirable dessert to serve at parties or gatherings. The buttery flavor of the ube complements the soft and chewy texture of the steamed mochi. You can never go wrong with this best ube butter mochi recipe.
More Baked Dish:

Ingredients
- 2 cups glutinous rice flour
- 1 3/4 cups sugar
- 1/2 cup unsalted butter
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 cups ube (purple yam) jam or ube halaya
Instructions
- Start by turning on your oven and setting it to 350°F (175°C). Then, get a rectangular baking pan that's about 9x13 inches in size and spread some grease on it.
- In a big bowl, mix together the sticky rice flour, sugar, baking powder, and salt. Think of it as making a powdery mixture.
- Next, take another bowl and put the unsalted butter in there. Let it melt—imagine it turning into a liquid.
- Now, mix the melted butter with coconut milk, evaporated milk, eggs, and vanilla extract in the same bowl. Stir it all together really well.
- Slowly add this wet mixture to the powdery one in the big bowl. Keep stirring so that there are no lumps—you want it to be smooth.
- Here comes the cool part: add the purple yam jam (ube jam) into the mix. Imagine it turning the whole batter a nice purple color.
- Pour this batter into the greased baking pan. Stick it in the oven and let it bake for 50-60 minutes. You'll know it's done when the top turns golden and a toothpick you poke in the center comes out a bit moist.
- After baking, let the mochi cool down in the pan before you cut it into squares or rectangles.