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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.

Ingredients

Scale

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

Find it online: https://www.sanacooks.com/hawaiian-butter-mochi-with-ube-recipe/