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Hawaiian Ube Butter Mochi

Delicious Hawaiian Ube Butter Mochi for Chewy Sweet Bliss

Indulge in Hawaiian Ube Butter Mochi, a gluten-free dessert blending tradition and creativity with a chewy texture and vibrant color.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Cooling Time 30 minutes
Total Time 2 hours
Servings: 12 squares
Course: Dessert
Cuisine: Filipino, Hawaiian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Mochi Base
  • 2 cups glutinous rice flour Provides chewy texture; no substitutions.
  • 1 cup granulated sugar Adjust to taste.
  • 1 tablespoon baking powder Helps the mochi rise.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 cup ube extract Essential for flavor and color.
  • 1/2 cup butter Can be substituted with coconut oil.
  • 1 cup coconut milk Substitute with any plant milk.
  • 1 large egg Acts as a binding agent; use applesauce for eggless version.
  • water As needed Adjusts batter consistency.

Equipment

  • 9x9-inch baking pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan.
  2. In a large bowl, whisk together glutinous rice flour, granulated sugar, baking powder, and salt.
  3. In another bowl, mix melted butter, ube extract, coconut milk, and the beaten egg until smooth.
  4. Gradually add the dry mixture to the wet mixture, mixing until just combined.
  5. Pour the batter into the baking pan, smoothing the top without air pockets.
  6. Bake in the preheated oven for 60 to 75 minutes until golden brown.
  7. Remove from the oven, cool completely, and slice into squares.

Notes

Storage: Keep in an airtight container at room temperature for up to 3 days or in the fridge for a week. Individual pieces can be frozen for 2 months.