Ube Mochi
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Soft and chewy purple ube mochi filled with a sweet and creamy ube custard
- Author: Catherine Zhang
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 8 Mochi 1x
- Category: Mochi
- Method: Easy
- Cuisine: Asian
Ube Filling
- 360ml Whole milk (1 1/2 cups)
- 1/4 tsp Ube extract
- 30g Cornstarch (1/4 cup)
- 65g Granulated sugar (1/3 cup)
Mochi
- 200g Glutinous rice flour (1 1/2 cup)
- 65g Granulated sugar (1/3 cup)
- 40g Corn starch (1/3 cup)
- 360ml Whole milk (1 1/2 cup)
- 1/4 tsp Ube extract
- 1 1/2 tbsp Vegetable oil
Assembly
- Corn starch or potato starch, for dusting
Ube Filling
- Heat the milk in a medium-sized pan over medium heat until steaming
- Combine the cornstarch and granulated sugar together in a bowl and whisk to combine
- Add the dry ingredients to the milk and whisk until smooth
- Add the ube extract and mix until combined
- Continue to mix over medium heat for approx 5-10 minutes, or until the ube filling mixture has thickened to a thick custard-like consistency
- Remove from the heat, transfer to a bowl, cover with cling wrap and cool completely
Mochi
- Combine the glutinous rice flour, sugar, and cornstarch in a medium-sized microwave-safe bowl, and whisk to combine
- Add the milk and ube extract, and whisk until smooth
- Cover the mochi mixture with cling wrap and microwave for 2 minutes on high
- Uncover and stir
- Then re-cover and microwave for another 2 minutes, the mochi dough should be semi-translucent
- If the mochi is still slightly liquidy/milky re-cover it and microwave at 1-minute intervals until cooked through
- Allow the mochi to room temperature, or until it's cool enough to handle
- Add the vegetable oil and using gloved or oiled hands knead until smooth
- Prepare a baking tray lined with parchment paper
- Divide the mochi into 8 equal portions and place on the baking sheet.
Assembly
- Prepare a shallow bowl with cornstarch
- Using oiled or gloved hands flatten a portion of mochi between your palms and scoop 1 tbsp of the ube filling into the centre
- Bring the edges of the mochi together to enclose the filling and roll it into a ball
- Dust the ball in cornstarch and repeat with the remaining filling and mochi
- Dust off any excess cornstarch from the mochi balls and enjoy!