Description
This Hawaiian Butter Mochi with Ube Recipe combines the chewy, sweet texture of traditional mochi with the vibrant, creamy flavor of ube, a purple yam popular in Filipino desserts. Baked to golden perfection, this treat features a rich blend of coconut milk, butter, and ube puree, resulting in a luscious dessert that’s perfect for sharing or savoring on its own.
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 prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until all the ingredients are evenly combined, ensuring a uniform texture and rising.
- Combine Wet Ingredients: In a separate bowl, whisk the coconut milk, whole milk, melted butter, ube puree or extract, eggs, and vanilla extract until the mixture is smooth without lumps.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps remaining is fine to ensure a tender bite.
- Pour Batter and Bake: Pour the prepared batter into the greased baking dish and spread it evenly with a spatula.
- Bake: Place the dish in the preheated oven and bake for 45-50 minutes. The top should turn golden brown, and a toothpick inserted into the center should come out clean, indicating doneness.
- Cool and Serve: Remove from oven and let the butter mochi cool in the pan for about 10 minutes. Slice into squares and serve warm or at room temperature for the best flavor and texture.
Notes
- Ensure not to overmix the batter to maintain a chewy texture.
- You can substitute ube puree with ube extract if you prefer a more intense flavor without added moisture.
- Use a toothpick to check for doneness; it should come out clean when the mochi is fully baked.
- Butter or cooking spray should be applied generously to prevent sticking.
- Butter Mochi can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Keywords: Hawaiian butter mochi, ube mochi, baked mochi recipe, sweet rice flour dessert, ube dessert, coconut milk sweets
