Ube Butter Mochi

Introduction

If you’ve never had Ube Butter Mochi, oh man, you’re in for a real treat! This Filipino-inspired dessert is a chewy, coconut-infused delight that combines the sweet, nutty flavor of ube (that gorgeous purple yam) with the richness of butter. Imagine a soft, almost pudding-like texture that’s perfectly balanced with just the right amount of sweetness and savory flavor. Plus, that vibrant purple hue is sure to brighten up any dessert table!

I first tried Ube Butter Mochi at a family gathering, and let me tell you, it was love at first bite. The chewy, tender texture is so satisfying, and the flavor is so unique—it’s like a little bite of heaven! The coconut milk adds a subtle richness that pairs perfectly with the ube, and the butter takes it to a whole new level of decadence. Honestly, it’s one of those desserts that you can’t stop eating, and everyone always asks for seconds (or thirds!).

The best part? It’s surprisingly easy to make! With just a few simple ingredients like glutinous rice flour, coconut milk, and ube, you can whip up this showstopper of a dessert in no time. Whether you’re serving it at a party, sharing with family, or treating yourself (no judgment here!), Ube Butter Mochi is sure to become a new favorite in your dessert rotation. Enjoy!

Why You’ll Love This Recipe

Here’s why Ube Butter Mochi is a must-try:

• Unique Flavor: The combination of ube and coconut milk creates a creamy, slightly nutty flavor that’s absolutely addicting.
• Perfect Texture: The use of glutinous rice flour gives the mochi a chewy, almost bouncy texture that’s hard to resist.
• Simple Ingredients: You likely have most of these ingredients in your kitchen already, and the ones you don’t are easy to find at most grocery stores.
• Versatile: Serve it at parties, family gatherings, or even as a special treat after a meal.
• No Special Skills Required: Don’t worry if you’re not an expert baker—this recipe is easy to follow and quick to put together.

Preparation Time and Assembly Time

• Total Time: 1 hour 10 minutes
• Preparation Time: 10 minutes
• Cooking Time: 1 hour
• Servings: 12-16
• Calories per Serving: Approximately 200 calories (depending on size and ingredients)
• Key Nutrients: Protein: 2g, Carbohydrates: 28g, Fat: 9g, Fiber: 1g

Ingredients

Here’s what you’ll need to make your very own Ube Butter Mochi:

• 2 cups glutinous rice flour (sweet rice flour)
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 can (13.5 oz) coconut milk (full-fat for richness)
• 1/2 cup ube jam or ube extract (for that vibrant purple color and sweet flavor)
• 1/4 cup melted butter (unsalted)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk

Ingredient Highlights

• Glutinous Rice Flour: This is the key to getting the chewy texture. Don’t substitute it with regular flour!
• Ube Jam or Ube Extract: Ube is a type of purple yam often used in Filipino desserts. If you can’t find ube jam, ube extract will work, but the jam will give a richer flavor.
• Coconut Milk: Adds a creamy, tropical flavor that pairs perfectly with the ube.
• Butter: The butter makes the mochi soft and rich, adding an extra layer of flavor and moisture.
• Eggs and Milk: These ingredients help bind everything together and create a smooth, pudding-like consistency.

Step-by-Step Instructions

Making Ube Butter Mochi is simple and straightforward. Here’s how to do it:

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease an 8×8-inch baking dish with butter or non-stick spray. You can also line it with parchment paper for easy removal later.
2. Mix Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt. These dry ingredients will form the base of your mochi.
3. Combine Wet Ingredients: In another bowl, whisk together the coconut milk, ube jam (or ube extract), melted butter, eggs, vanilla extract, and whole milk. Make sure the ube jam is fully dissolved into the liquid mixture for a smooth consistency.
4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring continuously until the mixture is smooth and well combined. The batter will be thin, but that’s exactly what you want for the perfect mochi texture!
5. Pour and Bake: Pour the batter into your prepared baking dish. Smooth the top with a spatula to ensure an even layer. Bake in the preheated oven for 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the Ube Butter Mochi to cool in the pan for about 15 minutes before slicing into squares. It’s delicious served warm or at room temperature.

How to Serve

• As a Snack: Serve these chewy squares as a snack during your day. They’re perfect with a cup of coffee or tea!
• As a Dessert: You can serve this mochi as a dessert after a hearty meal or at a party. Its rich flavor and unique texture make it a crowd-pleaser.
• Topped with Ice Cream: For an indulgent treat, serve it with a scoop of vanilla or coconut ice cream on top.

Additional Tips

• Don’t Overmix the Batter: While it’s important to combine the wet and dry ingredients well, be sure not to overmix. Overmixing can make the mochi a little tough.
• Try Toppings: For extra flair, sprinkle toasted coconut flakes on top or dust with powdered sugar before serving.
• Make It Ahead: You can make Ube Butter Mochi a day ahead of time. Just store it in an airtight container to keep it fresh.

Recipe Variations

• Vegan Version: Swap out the butter for coconut oil, and use a flax egg or chia egg as a substitute for the eggs.
• Ube Flavor Enhancements: Add more ube extract or even a splash of ube syrup to increase the intensity of the flavor.
• Coconut Flakes: Stir some sweetened or unsweetened coconut flakes into the batter for extra texture and flavor.

Freezing and Storage

Ube Butter Mochi can be stored and frozen for later enjoyment:

• Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• Freezing: To freeze, wrap the mochi in plastic wrap and store it in an airtight container or freezer bag. When ready to enjoy, thaw it at room temperature for a few hours before serving.

Special Equipment

• Mixing Bowls: You’ll need a large bowl for the dry ingredients and a separate bowl for the wet ingredients.
• Baking Dish: A square 8×8-inch baking dish works perfectly for this recipe.
• Whisk: A simple whisk will help you combine both wet and dry ingredients smoothly.
• 9×13-inch Baking Dish or 8×8-inch Square Pan: This is the most common size to use for Ube Butter Mochi. The baking time may vary depending on the size, so keep an eye on it while baking.
• Mixing Bowls: You’ll need a large mixing bowl to combine your ingredients. A medium-sized bowl will work well for mixing the wet ingredients and the dry ingredients separately.
• Whisk: A whisk helps to evenly mix the wet and dry ingredients, especially when incorporating the eggs, butter, and milk with the glutinous rice flour. A hand whisk is perfect for this.
• Rubber Spatula: A rubber spatula is useful for scraping down the sides of the bowl and ensuring that all the ingredients are evenly incorporated.
• Measuring Cups and Spoons: Accurate measurements are crucial in this recipe, so having a good set of measuring cups and spoons is essential for ensuring the correct proportions.

FAQ Section

Here are some common questions about making Ube Butter Mochi, along with helpful answers to ensure your baking experience goes smoothly:

How do I store leftovers?
Leftover Ube Butter Mochi can be stored at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate for up to a week or freeze for up to a month. Just be sure to let it come to room temperature before serving for the best texture.

Can I use regular rice flour instead of glutinous rice flour?
No, regular rice flour won’t give you the same chewy texture. You must use glutinous rice flour (also called sweet rice flour) for the authentic mochi texture.

Can I use ube powder instead of ube jam or extract?
Yes, ube powder can be used as a substitute, but you’ll need to mix it with water to form a paste-like consistency. You may need to adjust the amount depending on your desired flavor intensity.

Can I make this recipe dairy-free?
Absolutely! Swap the butter with coconut oil or any non-dairy butter substitute. You can also use a dairy-free milk like almond milk instead of whole milk.

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Conclusion

This Ube Butter Mochi is a delightful treat that strikes the perfect balance of chewy, rich, and sweet. Infused with the unique, earthy flavor of ube, this dessert brings a tropical flair to your taste buds while being easy to make with minimal ingredients. Its vibrant purple hue makes it as visually stunning as it is delicious, and its texture is just the right amount of chewy and moist—making every bite a little indulgent experience.

Whether you’re a seasoned ube fan or just discovering this flavor, this butter mochi is sure to be a hit! It’s a fun and simple way to enjoy the exotic flavor of ube without much fuss. Once you make it, you’ll want to share it with everyone!

Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations!