Sink your teeth into chewy, buttery Ube Butter Mochi, a fusion of sweetness and vibrant flavor!
Ube Butter Mochi
What is Ube Butter Mochi?
Ube Butter Mochi is a delightful dessert made with a chewy texture, combining traditional Japanese and Filipino influences. This colorful treat highlights the unique, vibrant purple hue of ube, or purple yam, paired with buttery flavors. Known for its soft, slightly sticky texture, it offers a comforting blend of both Hawaiian and Filipino dessert styles.
Where is Ube Butter Mochi From?
Ube Butter Mochi draws its roots from the Philippines and Hawaii, blending cultural influences in a popular fusion dessert. While ube, the purple yam, is native to the Philippines and adds a distinct color and flavor, butter mochi takes inspiration from Hawaiian traditions, combining the creaminess of butter with the characteristic chewiness of mochi.
How to Make It
Creating Ube Butter Mochi is simpler than you might think! Start by mixing glutinous rice flour, baking powder, and the rest of the ingredients into a smooth batter. Bake until golden brown and firm on top. You’ll end up with vibrant, flavorful mochi squares that have a creamy center and a slightly crisp crust.
Ingredients
To make the perfect Ube Butter Mochi, each ingredient plays a unique role in achieving that chewy, rich, and creamy mochi texture. Here’s what each does:
- Glutinous Rice Flour: The star ingredient that creates the chewy texture essential to traditional mochi, giving it that delightful bounce.
- Baking Powder: Adds a bit of lift, ensuring the mochi isn’t too dense and helping it bake evenly.
- Large Eggs: Adds richness and binds the ingredients, resulting in a smooth, cohesive batter with a slightly firm structure.
- Condensed Milk: Adds sweetness and enhances the creamy, caramel-like flavor, making each bite feel indulgent.
- Granulated Sugar: Balances the ube’s earthy flavor while sweetening the batter to create that iconic dessert taste.
- Coconut Water: Adds a mild tropical taste and provides moisture, making the mochi tender and easy to chew.
- Coconut Milk: Deepens the coconut flavor while adding a creamy consistency that pairs beautifully with the ube.
- Unsalted Butter: Provides richness and a smooth, melt-in-your-mouth texture, tying all the flavors together harmoniously.
Steps
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, combine 450g glutinous rice flour and 1 teaspoon baking powder, whisking to remove any lumps.
- In a separate bowl, whisk the eggs until smooth. Add 1 can of condensed milk, granulated sugar, coconut water, coconut milk, and melted butter, mixing until well combined.
- Pour the wet mixture into the bowl with the dry ingredients and stir until a smooth, lump-free batter forms.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 50-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the mochi to cool completely in the pan for about 1 hour. Once cool, slice into squares and enjoy your delicious Ube Butter Mochi!
Tips for the Perfect Ube Butter Mochi
Selecting the Right Ingredients
Using quality ingredients is essential for creating an authentic, flavorful ube butter mochi. Go for pure ube extract to get that distinct ube flavor and vivid purple color. For the best chewy texture, make sure you’re using glutinous rice flour rather than regular rice flour—this ensures your mochi stays soft and elastic.
Mixing Techniques
When combining the ingredients, start by mixing the dry ingredients separately, then gradually fold in the wet ingredients. This gentle mixing avoids overworking the batter, which could lead to a tougher texture. Aim for a smooth, lump-free batter for an even bake and that classic mochi consistency.
Baking Considerations
Bake your ube butter mochi until the top turns a light golden brown. Overbaking can lead to a drier texture, while underbaking may make the center too gooey. A helpful tip: Insert a toothpick into the center; if it comes out clean, your ube mochi is just right!
Serving Suggestions and Storage
Ideal Serving Conditions
Ube butter mochi can be served warm or at room temperature, each offering a unique experience. Warm servings bring out the creamy, buttery flavors, while room temperature servings enhance the chewy texture. Pair your mochi squares with a cup of tea or coffee for a delightful treat. They also complement tropical beverages, like coconut water, perfectly!
Storage Guidelines
To keep leftovers fresh, store your ube butter mochi in an airtight container at room temperature for up to two days. For longer storage, refrigerate in an airtight container, where it can last up to a week. When ready to enjoy again, gently reheat in the microwave for a few seconds. This will revive the softness and make the mochi taste freshly baked!
Recipe Variations
Flavor Enhancements
Add a tropical twist to your ube butter mochi by mixing in coconut flakes or a hint of pandan essence. These ingredients enhance the dessert’s exotic flavor profile and bring a deliciously aromatic note. For a little extra texture, you can sprinkle in chocolate chips or chopped nuts, making each bite even more exciting and fun!
Dietary Modifications
To make this treat vegan, swap out the condensed milk for a plant-based version and replace eggs with a flaxseed mixture. You can also use less sugar for a subtler sweetness, making this variation a lighter option. Additionally, this recipe adapts well to gluten-free diets when you ensure the use of gluten-free certified glutinous rice flour
Common Mistakes to Avoid
Ingredient Substitutions
Avoid substituting glutinous rice flour with regular rice flour, as it will compromise the chewy texture that’s essential for authentic mochi. If you’re tempted to skip the ube extract or replace it with another ingredient, be aware that it may alter both the flavor and the vibrant purple color of your ube mochi.
Baking Errors
Overbaking can lead to a dry, tough mochi, which is far from the soft, chewy texture we all love. On the other hand, underbaking leaves the center gooey and undercooked. To get it just right, keep an eye on the color and perform a toothpick test for doneness.
Frequently Asked Questions
What is Ube Butter Mochi?
Ube Butter Mochi is a chewy, buttery dessert inspired by Filipino and Hawaiian traditions. It features the vibrant flavor of ube, or purple yam, combined with the texture of traditional Japanese mochi, making it a unique and colorful treat with cultural significance.
Can I Use Fresh Ube Instead of Extract?
Yes, fresh ube can be used! However, you’ll need to cook and mash it beforehand. Fresh ube may have a more subtle flavor, so adjust the quantity and possibly add a bit of ube extract to enhance the purple color and flavor.
How Long Does Ube Butter Mochi Last?
Stored properly, Ube Butter Mochi can last up to a week in the refrigerator. For the best taste and texture, consume within two days if stored at room temperature. This ensures the mochi remains soft and flavorful.
Can I Freeze Ube Butter Mochi?
Absolutely! To enjoy later, freeze your ube butter mochi in an airtight container. When ready to eat, thaw in the refrigerator and reheat briefly to restore the chewy texture.
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went. Also don’t forget to tag me on Instagram @catherine.desserts so I can see and share your desserts.
Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time… happy cooking!
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
Follow me on Facebook, Pinterest, YouTube, and TikTok for more of my baking creations and updates!
Ube Butter Mochi
Sink your teeth into chewy, buttery Ube Butter Mochi, a fusion of sweetness and vibrant flavor!
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 9 x 13 inch slab 1x
- Category: mochi
- Method: easy
- Cuisine: hawaiian
Ingredients
- 450g glutinous rice flour (3 1/2 cup) (16oz)
- 1 teaspoon baking powder
- 4 large eggs (room temperature)
- 1 can Condensed milk (13 oz)
- 1 tsp ube extract
- 100g granulated sugar (1/2 cup)
- 80ml coconut water (1/3 cup)
- 1 can (400ml) coconut milk (13oz)
- 170g unsalted butter melted (3/4 cup)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish or line it with parchment paper.
- In a large bowl, combine 450g glutinous rice flour and 1 teaspoon baking powder, whisking to remove any lumps.
- In a separate bowl, whisk the eggs until smooth. Add 1 can of condensed milk, ube extract, granulated sugar, coconut water, coconut milk, and melted butter, mixing until well combined.
- Pour the wet mixture into the bowl with the dry ingredients and stir until a smooth, lump-free batter forms.
- Pour the batter into the prepared baking dish and smooth the top. Bake for 50-60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Allow the mochi to cool completely in the pan for about 1 hour. Once cool, slice into squares and enjoy your delicious Ube Butter Mochi!
