Hawaiian Butter Mochi with Ube Recipe

Introduction

Hawaiian Butter Mochi with Ube is a delightful dessert that combines the chewy texture of mochi with the vibrant, sweet flavor of ube. This baked treat is rich, buttery, and perfect for sharing at any gathering or enjoying as a special snack.

Ingredients

• 2 cups sweet rice flour (mochi flour)
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 cup ube puree or ube extract for flavor
• 4 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
2. Step 2: In a large mixing bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
3. Step 3: In another bowl, mix the coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract until smooth.
4. Step 4: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
5. Step 5: Pour the batter into the prepared baking dish and spread it evenly.
6. Step 6: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: Allow the butter mochi to cool in the pan for about 10 minutes before slicing into squares. Serve warm or at room temperature.

Tips & Variations

• Use fresh or frozen ube puree for a more natural flavor, or opt for ube extract if you want a stronger purple color and taste.
• For a dairy-free version, substitute whole milk with more coconut milk and use coconut oil instead of butter.
• Be careful not to overmix the batter to maintain a tender, chewy texture.
• Sprinkle shredded coconut or toasted macadamia nuts on top before baking for extra texture and flavor.

Storage

Store leftover mochi in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave or enjoy chilled for a different texture. The mochi can also be frozen for up to a month; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of sweet rice flour?

Regular rice flour does not have the same sticky quality as sweet rice flour, so it’s best to use mochi flour for the correct chewy texture.

What if I don’t have ube puree or extract?

You can omit the ube for a classic butter mochi flavor or try substituting with other flavors like pandan or matcha for a unique twist.

Hawaiian Butter Mochi with Ube Recipe

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★★★★★

4.7 from 141 reviews

This Hawaiian Butter Mochi with Ube is a delightful fusion dessert that combines the chewy texture of traditional butter mochi with the vibrant flavor of ube. Made with sweet rice flour and infused with creamy coconut milk and ube puree, this baked treat offers a perfect balance of sweetness and tropical flair. Ideal for fans of Asian-inspired sweets looking to impress with an easy-to-make, flavorful dessert.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups sweet rice flour (mochi flour)
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Wet Ingredients

• 1 cup coconut milk
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 cup ube puree or ube extract for flavor
• 4 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or cooking spray to prevent sticking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until all the ingredients are evenly combined to ensure uniform texture and rising.
3. Combine Wet Ingredients: In a separate bowl, whisk the coconut milk, whole milk, melted butter, ube puree or extract, eggs, and vanilla extract until the mixture is smooth without lumps.
4. Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; it’s okay if a few lumps remain to ensure a tender bite.
5. Pour Batter and Bake: Pour the prepared batter into the greased baking dish and spread it evenly with a spatula.
6. Bake: Place the dish in the preheated oven and bake for 45-50 minutes. The top should turn golden brown, and a toothpick inserted into the center should come out clean, indicating doneness.
7. Cool and Serve: Remove from oven and let the butter mochi cool in the pan for about 10 minutes. Slice into squares and serve warm or at room temperature for best flavor and texture.

Notes

• Do not overmix the batter as this can make the mochi tough instead of chewy.
• If you don’t have fresh ube puree, ube extract is a convenient alternative to achieve the signature flavor and color.
• Letting the mochi cool slightly before slicing helps it set and makes slicing easier.
• This dessert can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
• Reheat slices gently in the microwave for a soft, warm treat.

Keywords: Hawaiian Butter Mochi, Ube Butter Mochi, Hawaiian Dessert, Ube Mochi Cake, Sweet Rice Flour Dessert, Filipino Dessert, Tropical Dessert