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Hawaiian Butter Mochi (Ube) Recipe

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★★★★★

4.9 from 118 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the glutinous rice flour and baking powder until evenly combined.
  3. 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.
  4. Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a smooth batter with no lumps.
  5. Pour Batter into Pan: Pour the mochi batter evenly into the prepared baking pan, smoothing the top with a spatula for even cooking.
  6. 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.
  7. 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

Find it online: https://dylangranv.com/hawaiian-butter-mochi-ube-recipe/