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.
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
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- 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.
- 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.
- 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.
- 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.
- Pour Batter into Dish: Pour the batter into the prepared baking dish, spreading it evenly with a spatula to ensure uniform cooking and texture.
- 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.
- 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
