Hawaiian Butter Mochi with Ube Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastygenius.com/hawaiian-butter-mochi-with-ube-recipe/
