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.

The BEST Ube Butter Mochi (Hawaiian Favourite) -

Name: The BEST Ube Butter Mochi (Hawaiian Favourite) -
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 9
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); 170g unsalted butter melted (3/4 cup)

Ube Butter Mochi

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Sink your teeth into chewy, buttery Ube Butter Mochi, a fusion of sweetness and vibrant flavor!

Author: Catherine Zhang
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

Units Scale

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)

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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!

Find it online: https://zhangcatherine.com/ube-butter-mochi/