Picture this: the first bite of a soft, chewy Hawaiian Butter Mochi with Ube melts in your mouth, enveloping you in delightful tropical flavors that whisk you away to sun-kissed beaches. The radiant purple hue from the ube puree is a feast for the eyes, promising a dessert experience that’s as visually striking as it is palate-pleasing. I stumbled upon this gem during a recent craving for something different—something that would outshine my usual sweet treats.
This recipe is not just easy to whip up; it transforms simple ingredients into a crowd-pleaser that brings joy to any gathering. Whether you’re looking to impress at your next potluck or simply seeking a sweet escape from a bustling day, this butter mochi will have everyone asking for seconds. And the best part? You can easily adapt it with flavors like matcha or chocolate, so every time you make it, there’s an exciting twist in store. Let’s dive into creating this tropical delight together!
Why will you love Ube Butter Mochi?
Deliciously Chewy: This Ube Butter Mochi boasts an addictive texture that’s soft and stretchy, making each bite a heavenly treat.
Tropical Escape: The vibrant ube brings the flavor of Hawaiian paradise right into your kitchen, combining sweetness with a creamy finish.
Quick and Easy: With just a few simple ingredients, you’ll have this decadent dessert prepared and baked in no time, perfect for spontaneous cravings!
Adaptable Flavors: Tired of the same old desserts? Variations like matcha or chocolate mean you can reinvent this classic whenever the mood strikes.
Crowd-Pleaser: Serve it at gatherings, and watch it disappear fast—friends and family will be begging for the recipe!
Make-Ahead Delight: Not only is it easy, but you can also prepare it in advance, saving you time on busy days.
Ube Butter Mochi Ingredients
For the Mochi Base
• Sweet Rice Flour (Mochi Flour) – Essential for the chewy texture; don’t use regular flour as it won’t yield the same result.
• Granulated Sugar – Adds the perfect sweetness to complement the tropical flavors of the ube.
• Baking Powder – Provides a slight rise to the mochi during baking, resulting in a softer bite.
• Salt – Enhances the flavor balance and brightness of the mochi.
For the Creaminess
• Coconut Milk – Imparts a rich, tropical note; almond milk can be used for a lighter alternative.
• Whole Milk – Adds richness to the mochi; feel free to substitute with dairy-free options for a lactose-free treat.
• Unsalted Butter (melted) – Delivers moisture and flavor; coconut oil can replace it for a dairy-free version.
For the Key Flavor
• Ube Puree – The star of this Ube Butter Mochi, giving it its vibrant color and unique taste; you can swap with ube extract for convenience.
• Eggs – Provide binding and richness, essential for achieving that delightful mochi structure.
• Vanilla Extract – Enhances all the flavors; while optional, it’s a great way to deepen the overall taste profile.
With these carefully chosen ingredients, you’re well on your way to creating a truly unforgettable Ube Butter Mochi that transports you to paradise with every bite!
How to Make Ube Butter Mochi
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Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish to ensure your mochi will come out smoothly once baked.
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In a large bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until well combined, creating a fluffy, airy mixture that lays the groundwork for your mochi.
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In another bowl, mix together coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract until smooth. You’re aiming for a creamy consistency, which will infuse the mochi with delicious, tropical vibes.
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Combine the wet and dry ingredients, stirring gently until just mixed—don’t worry if there are a few lumps! This keeps the texture delightfully chewy.
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Pour the batter into the greased baking dish and spread it evenly to ensure uniform baking.
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Bake for 45-50 minutes until golden brown; a toothpick inserted into the center should come out clean, signaling that it’s ready to cool.
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Cool the mochi in the pan for about 10 minutes before slicing into squares. Serve warm or let it reach room temperature for a delightful treat.
Optional: Dust with powdered sugar for a beautiful finish!
Exact quantities are listed in the recipe card below.
Expert Tips for Ube Butter Mochi
- Avoid Overmixing: Gentle mixing of the batter preserves its chewy texture; overmixing can lead to a dense final result.
- Perfect Wet Mixture: Double-check for lumps in the wet ingredients; a smooth batter ensures even baking and consistency in your Ube Butter Mochi.
- Cooling Time: Let the mochi cool for a few minutes in the pan before cutting to maintain its shape and prevent it from falling apart.
- Check for Doneness: Use a toothpick to test if the mochi is fully baked; it should come out clean, indicating that it’s done without being overbaked.
- Serving Suggestions: Pair warm slices with ice cream or fresh fruit for a delightful contrast, enhancing the tropical experience.
Variations & Substitutions for Ube Butter Mochi
Feel free to unleash your creativity and customize this delightful recipe with these fun twists!
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Matcha Magic: Swap ube puree for matcha powder for a vibrant green take, adding a slightly bitter contrast that balances sweetness beautifully.
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Choco Delight: Replace half the ube with unsweetened cocoa powder for a rich, chocolatey variation that will satisfy any chocolate lover’s cravings.
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Nutty Crunch: Add chopped nuts like macadamia or almonds into the batter prior to baking for an enticing crunch that complements the soft mochi.
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Fruity Fusion: Stir in fresh mango or pineapple chunks into the batter before baking for a chewy treat bursting with tropical fruit flavors.
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Spice It Up: A sprinkle of cinnamon or nutmeg can elevate your mochi with a warm aroma, creating a cozy feel perfect for the fall season.
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Coconut Dream: Top with shredded coconut before baking for a tropical twist; it not only adds flavor but enhances the dish’s sweetness and texture.
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Dairy-Free Variation: Use coconut cream instead of whole milk and coconut oil for butter for a rich, creamy, and completely dairy-free option.
Embrace your inner chef and feel empowered to discover new flavors that can turn each baking session into a delightful adventure!
What to Serve with Ube Butter Mochi?
Elevate your dessert experience with delightful pairings that complement the tropical flavors of this chewy treat.
- Coconut Ice Cream: The rich, creamy texture harmonizes beautifully with the buttery mochi, enhancing its tropical vibes.
- Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness that contrasts perfectly with the sweetness of the mochi.
- Pineapple Salsa: This bright and zesty mixture brings a fresh burst of flavor, elevating Ube Butter Mochi to a new level.
- Mango Sticky Rice: The familiar glutinous texture offers a wonderful sequel to the mochi’s chewiness, making for a satisfying dessert duo.
- Matcha Tea: Serve a cup of warm matcha to mingle with the creamy sweetness, creating a balanced experience for your palate.
- Lemon Drizzle: A light lemon glaze can brighten each bite of mochi, adding a zesty finish that dances on the tongue.
- Shredded Coconut Topping: Sprinkle some toasted coconut over the mochi to bring in crunch and a touch of that island flair.
These pairings not only enhance the delightful qualities of Ube Butter Mochi but create an unforgettable dessert spread filled with tropical charm.
How to Store and Freeze Ube Butter Mochi
- Room Temperature: Store your Ube Butter Mochi at room temperature in an airtight container for up to 3 days. This keeps it fresh while allowing the flavors to fully develop.
- Fridge: If you prefer, you can refrigerate it for up to a week. Be sure to wrap it tightly to avoid drying out and lose that delightful chewy texture.
- Freezer: For longer storage, freeze the mochi for up to 3 months. Slice it into squares, place parchment paper between layers, and store in an airtight container. Thaw at room temperature before serving.
- Reheating: Enjoy leftovers at room temperature or pop them in the microwave for a few seconds to warm them up. This revives the chewy goodness, making it as delightful as the first bite!
Make Ahead Options
These Ube Butter Mochi are perfect for busy weeknights or gatherings, allowing you to enjoy the tropical flavors while saving precious time. You can prepare the batter up to 24 hours in advance by mixing the wet and dry ingredients separately, then combining them just before baking. Store the prepared batter in the refrigerator in an airtight container to maintain its freshness. When you’re ready to indulge, pour it into the greased baking dish and bake as directed. This method ensures your mochi remains just as delicious and chewy! Alternatively, you can bake the mochi and store it at room temperature for 3-4 days or in the refrigerator for up to a week. Just warm up individual squares before serving for that freshly-baked taste.
Ube Butter Mochi Recipe FAQs
What type of sweet rice flour should I use for Ube Butter Mochi?
Absolutely! Make sure to use glutinous sweet rice flour, often labeled as “mochi flour.” Regular all-purpose flour will not provide the chewy texture that defines this delectable treat.
How should I store my Ube Butter Mochi?
For optimal freshness, store your Ube Butter Mochi at room temperature in an airtight container for up to 3 days. If you prefer chilled mochi, you can refrigerate it for up to a week. Just be sure to wrap it tightly to maintain that wonderful chewiness.
Can I freeze Ube Butter Mochi?
Very much! To freeze, slice the mochi into squares and place parchment paper between each layer in an airtight container. It can be frozen for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature for the best texture, or warm individual pieces in the microwave for a few seconds.
What should I do if my Ube Butter Mochi turns out too dense?
If your Ube Butter Mochi is dense, it may have been overmixed. Remember, mixing just until combined helps maintain its chewy texture. Also, ensuring that your wet ingredients are smooth before mixing into the dry is crucial. If you find it too dense, serve it warm—this can help soften the texture!
Are there any dietary considerations for Ube Butter Mochi?
Absolutely! For those with dairy allergies, you can replace whole milk and butter with plant-based alternatives like almond milk and coconut oil. Additionally, ensure your ube puree does not contain any additives if you’re avoiding certain allergens. Always double-check ingredient labels to stay within dietary restrictions.
Can I adjust the sweetness of my Ube Butter Mochi?
Indeed! If you prefer a less sweet version, feel free to reduce the granulated sugar by a couple of tablespoons. Keep in mind, though, that the sugar balance helps to enhance the tropical flavors of both ube and coconut. Adjusting the sweetness can yield a different yet delightful experience.
Delicious Ube Butter Mochi: Your New Favorite Dessert Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- In a large bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, mix together coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract until smooth.
- Combine the wet and dry ingredients, stirring gently until just mixed.
- Pour the batter into the greased baking dish and spread it evenly.
- Bake for 45-50 minutes until golden brown; a toothpick inserted should come out clean.
- Cool the mochi in the pan for about 10 minutes before slicing into squares.