Hawaiian Butter Mochi with Ube Recipe

If you have a soft spot for desserts that are chewy, sweet, and full of vibrant flavor, then you’re going to absolutely adore this Hawaiian Butter Mochi with Ube. This delightful treat blends the classic buttery richness of traditional butter mochi with the unique earthiness and beautiful purple hue of ube, resulting in a chewy, custardy, and utterly addictive dessert that feels like a warm hug in every bite. It’s a stunning and flavorful twist on a beloved Hawaiian favorite that’s bound to brighten any gathering or cozy night in.

Ingredients You’ll Need

This recipe calls for simple, essential ingredients that work in perfect harmony to create the perfect texture, depth of flavor, and stunning color in your Hawaiian Butter Mochi with Ube. Each ingredient plays a crucial role, making this dessert both delicious and visually captivating.

• 2 cups sweet rice flour (mochi flour): Provides the chewy, elastic texture characteristic of mochi desserts.
• 1 cup granulated sugar: Adds the right level of sweetness to balance the other flavors.
• 1 teaspoon baking powder: Gives the mochi a subtle lift without compromising chewiness.
• 1/2 teaspoon salt: Enhances and rounds out all the flavors.
• 1 cup coconut milk: Infuses a creamy tropical richness that pairs beautifully with the ube.
• 1 cup whole milk: Balances moisture for a tender crumb.
• 1/2 cup unsalted butter, melted: Adds luxurious buttery flavor and richness.
• 1 cup ube puree or ube extract: The star ingredient that brings that vibrant purple color and unique, sweet-earthy flavor.
• 4 large eggs: Bind the ingredients and contribute to the custardy texture.
• 1 teaspoon vanilla extract: Brings warmth and subtle complexity to the flavor profile.

How to Make Hawaiian Butter Mochi with Ube

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter or a good cooking spray to make sure your luscious mochi releases easily after baking. Taking this step ensures a perfect texture every time.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt. This creates an even foundation, ensuring the rising agents and seasoning get distributed well throughout your batter for that consistent texture and taste.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk the coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract until smooth and homogenous. The combination of coconut and whole milk along with the richness from melted butter creates a decadent base that perfectly complements the chewy mochi flour.

Step 4: Bring It All Together

Gradually pour the wet mixture into the dry ingredients, stirring gently until just combined. It’s important not to overmix here—allow a few small lumps to remain. Overmixing can lead to a tougher mochi, and we want everything silky and tender.

Step 5: Bake and Enjoy

Pour the batter evenly into your prepared pan and bake for 45-50 minutes. You’ll know it’s done when the top is a gorgeous golden brown and a toothpick inserted into the center comes out clean. Let the mochi cool for about 10 minutes before slicing—this little patience pays off with perfect squares every time.

How to Serve Hawaiian Butter Mochi with Ube

Garnishes

The best part about Hawaiian Butter Mochi with Ube is that it’s stunning on its own, but you can also elevate it further. A simple dusting of powdered sugar or a drizzle of sweetened condensed milk adds a lovely sheen. Toasted coconut flakes sprinkled on top bring extra crunch and tropical flair, making each bite even more special.

Side Dishes

This mochi pairs beautifully with light accompaniments like fresh tropical fruits—think pineapple or mango slices—which provide a refreshing counterbalance to the richness. For a cozy twist, serve alongside a dollop of coconut whipped cream or a scoop of ube or vanilla ice cream to amplify the creamy, dreamy vibes.

Creative Ways to Present

For parties or special occasions, cut your mochi into bite-sized cubes and serve on decorative skewers or toothpicks for a fun finger food dessert. You can also layer it in a trifle dish with whipped cream and fresh berries for a show-stopping presentation that impresses every single time.

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Butter Mochi with Ube stores beautifully in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. The mochi’s texture remains chewy and moist, so you’ll enjoy it fresh each time.

Freezing

To freeze your mochi, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag or container. It freezes well for up to 2 months, giving you delicious treats on hand whenever the craving strikes.

Reheating

When you’re ready to enjoy frozen or refrigerated mochi, simply microwave a piece for 15-20 seconds to warm it gently without drying it out. Alternatively, you can reheat in a low oven for a few minutes until just warmed through, keeping that delightful buttery chew intact.

FAQs

Can I use ube extract instead of ube puree for Hawaiian Butter Mochi with Ube?

Absolutely! Ube extract works well if you prefer a stronger flavor without adding extra moisture. Just use about one teaspoon or follow the product’s recommendations, and adjust other liquid ingredients slightly if needed.

Is sweet rice flour different from regular rice flour?

Yes, sweet rice flour (also called glutinous rice flour) has a higher starch content, which gives mochi its signature chewy texture. Regular rice flour won’t produce the same results, so be sure to use sweet rice flour for authentic mochi.

Can I make this recipe dairy-free?

Definitely! Substitute the whole milk with additional coconut milk or a plant-based milk, and use a dairy-free butter alternative. The coconut milk already adds richness that carries the flavor beautifully.

What’s the best way to get a smooth ube puree?

Cooked ube should be mashed thoroughly and then blended or processed to achieve a smooth consistency. If you’re using frozen ube puree, thaw it completely and stir well before measuring.

How chewy should Hawaiian Butter Mochi with Ube be?

The ideal texture is delightfully chewy yet soft and custardy on the inside—not tough or rubbery. This balance comes from the right proportion of sweet rice flour to liquids and the careful baking time.

Final Thoughts

Once you try this Hawaiian Butter Mochi with Ube, you’ll find it hard to go back to ordinary desserts. The vibrant purple color, the indulgent buttery chewiness, and the subtle tropical notes make it a true standout. Whether you’re making it for a family gathering, a special occasion, or just treating yourself, this recipe is guaranteed to bring smiles and plenty of happy “Mmm” moments.

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