Hawaiian Butter Mochi (Ube) Recipe
Introduction
Hawaiian Butter Mochi with ube is a chewy, sweet treat that combines the tropical flavors of coconut and ube with the distinctive texture of mochi. This simple baked dessert is a favorite in many Hawaiian households and perfect for sharing with family and friends.
Ingredients
- 1 cup glutinous rice flour
- 1 cup coconut milk
- 1/2 cup ube (purple yam) puree
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Lightly grease a baking dish to prevent sticking.
- Step 2: In a mixing bowl, combine the glutinous rice flour, coconut milk, and ube puree. Stir until the batter is smooth and well blended.
- Step 3: Pour the batter into the prepared baking dish, spreading it evenly.
- Step 4: Bake for about 50 to 60 minutes or until the mochi is set and has a chewy texture. A toothpick inserted in the center should come out mostly clean.
- Step 5: Let the mochi cool completely before cutting into squares and serving.
Tips & Variations
- For extra richness, add 2 tablespoons of melted butter to the batter before baking.
- Try topping with toasted coconut flakes for added texture and flavor.
- You can substitute ube puree with sweet potato or taro for a different but equally delicious twist.
Storage
Store leftover mochi in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the microwave for a few seconds to restore softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular rice flour instead of glutinous rice flour?
No, glutinous rice flour is essential for the chewy texture of mochi. Regular rice flour will not provide the same result.
Is it necessary to use ube puree, or can I use flavoring instead?
Using ube puree gives the best natural flavor and color. While ube flavoring can be used in a pinch, the texture and taste won’t be as authentic.
PrintHawaiian Butter Mochi (Ube) Recipe
This Hawaiian Butter Mochi with Ube is a delightful treat that combines the chewy texture of traditional mochi with the rich, tropical flavors of coconut milk and vibrant purple ube. Baked to perfection, this dessert offers a unique blend of buttery sweetness and a soft, gelatinous bite, perfect for those who enjoy a fusion of Hawaiian and Filipino-inspired flavors in a single, irresistible dessert.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian-Filipino Fusion
Ingredients
Dry Ingredients
- 2 cups glutinous rice flour
Wet Ingredients
- 1 can (13.5 oz) coconut milk
- 1 cup ube halaya (purple yam jam)
- 1 1/2 cups granulated sugar
- 1/2 cup melted unsalted butter
- 3 large eggs
- 1 tsp baking powder
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the glutinous rice flour and baking powder until evenly combined.
- Combine Wet Ingredients: In another bowl, beat the eggs well, then add the granulated sugar, melted butter, coconut milk, and ube halaya. Mix until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a smooth batter with no lumps.
- Pour Batter into Pan: Pour the mochi batter evenly into the prepared baking pan, smoothing the top with a spatula for even cooking.
- Bake: Place the pan in the preheated oven and bake for about 50-60 minutes, or until the top is golden and the mochi is set but still sticky and chewy inside.
- Cool and Serve: Remove from the oven and allow the mochi to cool completely before slicing into squares. Serve at room temperature or chilled for a denser texture.
Notes
- Use glutinous rice flour specifically for chewy mochi texture.
- Ube halaya can be homemade or store-bought; adjust sweetness accordingly.
- Allow mochi to cool fully to set properly before cutting.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat mochi in a microwave briefly to restore softness if desired.
Keywords: butter mochi, ube mochi, Hawaiian dessert, baked mochi, glutinous rice flour dessert, coconut milk mochi, ube halaya dessert
