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Hawaiian Butter Mochi with Ube Recipe

Hawaiian Butter Mochi with Ube Recipe
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★★★★★

5 from 27 reviews

This Hawaiian Butter Mochi with Ube is a delightful fusion dessert featuring chewy mochi texture enriched with fragrant ube flavor and buttery richness. Perfectly golden and tender, this mochi cake combines the tropical taste of coconut milk and the vibrant purple hue of ube, making a unique and indulgent treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 cups sweet rice flour (mochi flour)
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup coconut milk
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 1 cup ube puree or ube extract for flavor
  • 4 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or use cooking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt until thoroughly combined to ensure even distribution of leavening agents and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the coconut milk, whole milk, melted butter, ube puree or extract, eggs, and vanilla extract until the mixture is smooth and uniform in color.
  4. Combine Wet and Dry Mixtures: Gradually pour the wet ingredients into the bowl containing the dry ingredients. Stir gently until just combined; small lumps are acceptable to maintain the desired mochi texture and avoid toughness from overmixing.
  5. Prepare for Baking: Pour the batter evenly into the prepared 9×13 inch baking dish. Use a spatula to spread the batter uniformly for consistent baking.
  6. Bake the Mochi: Place the baking dish in the preheated oven and bake for 45-50 minutes. The butter mochi is done when the top turns golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Cool and Serve: Allow the mochi to cool in the pan for about 10 minutes. Once slightly cooled, slice into squares. Serve warm for the best chewy, buttery texture or at room temperature.

Notes

  • Do not overmix the batter to keep the mochi light and chewy.
  • Using ube puree offers a more natural flavor and vibrant color compared to ube extract, but either works well.
  • Ensure the baking dish is greased well to prevent sticking of the sticky mochi batter.
  • Leftovers can be stored covered at room temperature for 1-2 days or refrigerated up to 5 days. Reheat gently before serving.
  • For a dairy-free version, substitute whole milk with more coconut milk and use vegan butter.

Nutrition

Keywords: Hawaiian butter mochi, ube mochi recipe, mochi cake, ube dessert, mochi with coconut milk, chewy mochi cake

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