Hawaiian Butter Mochi with Ube Recipe

Introduction

Hawaiian Butter Mochi with Ube is a delightful fusion dessert that combines the chewy texture of traditional mochi with the rich, sweet flavor of ube. This treat is perfect for those who love a unique twist on classic baked goods, offering a soft, buttery bite with a hint of tropical flair.

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). 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

• For a more intense ube flavor, use ube puree rather than extract.
• If you prefer a dairy-free version, substitute the whole milk with additional coconut milk and use coconut oil in place of butter.
• To add texture, sprinkle shredded coconut or toasted macadamia nuts on top before baking.

Storage

Store leftover mochi in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for 15-20 seconds to restore softness 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?

Sweet rice flour, also called glutinous rice flour, is essential for that chewy mochi texture. Regular rice flour won’t provide the same consistency.

Is ube puree necessary or can I just use ube extract?

You can use either; ube puree gives a richer flavor and vibrant purple color, while ube extract is more concentrated and slightly more convenient.

Hawaiian Butter Mochi with Ube Recipe

Print Recipe

★★★★★

4.9 from 77 reviews

This Hawaiian Butter Mochi with Ube is a delightful fusion dessert that combines the chewy texture of traditional mochi with the unique flavor of ube, a purple yam popular in Filipino cuisine. Baked to a golden perfection, this rich and buttery treat is perfect for gatherings or a special homemade dessert.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian, Filipino fusion

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 ensure the mochi doesn’t stick.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until all ingredients are evenly combined and aerated.
3. Combine Wet Ingredients: In a separate bowl, blend the coconut milk, whole milk, melted butter, ube puree (or extract), eggs, and vanilla extract until the mixture is smooth and homogenous.
4. Combine Wet and Dry: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently until just combined. A few lumps in the batter are acceptable; avoid overmixing to keep the mochi tender.
5. Pour Batter and Bake: Pour the batter evenly into the prepared baking dish, smoothing the top with a spatula. Bake in the preheated oven for 45 to 50 minutes. The top should turn golden brown and a toothpick inserted into the center should come out clean when done.
6. Cool and Serve: Remove the mochi from the oven and let it cool in the pan for about 10 minutes. Once slightly cooled, slice into squares and serve warm or at room temperature for the best texture and flavor.

Notes

• For best results, use fresh ube puree or a high-quality ube extract to ensure authentic flavor and vibrant color.
• You can substitute whole milk with any plant-based milk for a dairy-free option, but this may slightly alter the texture.
• Butter mochi is best enjoyed within 2-3 days and can be stored covered at room temperature or refrigerated for longer freshness.
• To reheat, warm slices briefly in the microwave or oven for a soft, chewy texture.

Keywords: Hawaiian butter mochi, ube mochi, baked mochi, Hawaiian dessert, ube dessert, sweet rice flour dessert