Hawaiian Butter Mochi with Ube Recipe

Introduction

Hawaiian Butter Mochi with Ube is a delightful fusion dessert that combines the chewy texture of mochi with the vibrant flavor of ube. It’s rich, buttery, and perfect for those who love a unique twist on traditional treats. This recipe is easy to make and sure to impress your family and friends.

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

• Use ube puree for a natural flavor and vibrant color, or ube extract if puree is unavailable.
• For a richer taste, substitute some of the whole milk with evaporated milk.
• Do not overmix the batter; the texture depends on leaving some lumps.
• Add a sprinkle of toasted coconut on top before baking for added texture and flavor.

Storage

Store leftover butter mochi in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat by warming in the microwave for 20-30 seconds to retain the chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of sweet rice flour?

No, sweet rice flour (mochi flour) is essential for the chewy texture of this dish. Regular rice flour will not give the same results.

Is ube puree the same as ube extract?

Ube puree is made from cooked and mashed purple yam, providing both flavor and color. Ube extract is a concentrated flavoring and may have a more intense taste but less color. You can use either depending on availability.

Hawaiian Butter Mochi with Ube Recipe

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★★★★★

4.9 from 127 reviews

• Author: Elara
• Total Time: 60 minutes
• Yield: 12 servings 1x
• Diet: Gluten Free

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Description

Delight in the rich, chewy texture and unique flavor of Hawaiian Butter Mochi with Ube, a fusion dessert combining the classic buttery mochi with the vibrant purple yam taste of ube. This baked treat offers a perfect balance of sweetness, creamy coconut and whole milk, and the distinct tropical flair of ube, making it a crowd-pleasing dessert for any occasion.

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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
• 4 large eggs
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or cooking spray to prevent sticking during baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until all the dry ingredients are evenly combined for a smooth batter base.
3. Combine Wet Ingredients: In a separate bowl, mix the coconut milk, whole milk, melted unsalted butter, ube puree or extract, eggs, and vanilla extract until the mixture is smooth and uniform.
4. Combine Wet and Dry Mixtures: Gradually pour the wet ingredient mixture into the dry ingredients while stirring gently. Stir just until combined; a few lumps should remain to keep the batter light and tender without overmixing.
5. Pour Batter into Dish: Pour the batter into the prepared baking dish, spreading it evenly with a spatula to ensure uniform cooking and texture.
6. Bake the Mochi: Bake the dish in the preheated oven for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean, indicating the mochi is fully cooked.
7. Cool and Serve: Allow the Hawaiian Butter Mochi to cool in the baking dish for about 10 minutes. Once slightly cooled, slice into squares and serve warm or at room temperature for the best chewy, buttery experience.

Notes

• You can substitute ube extract with store-bought ube jam or freeze-dried ube powder if fresh or canned puree is unavailable.
• For a dairy-free version, replace whole milk with additional coconut milk and use vegan butter.
• Ensure not to overmix the batter to maintain the light, chewy texture characteristic of mochi.
• The baking dish size influences the thickness; stick to a 9×13 inch pan for best results.
• Leftovers keep well refrigerated and can be gently warmed before serving.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian

Keywords: Hawaiian Butter Mochi, ube mochi, baked mochi, ube dessert, chewy mochi recipe, Hawaiian dessert, gluten free dessert