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Hawaiian Butter Mochi with Ube

Hawaiian Butter Mochi with Ube: A Chewy Tropical Treat

Hawaiian Butter Mochi with Ube is a delightful gluten-free dessert that transports you to a tropical paradise with its chewy texture and rich ube flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Hawaiian
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the Mochi Base
  • 2 cups Sweet Rice Flour (Mochi Flour) Essential for that signature chewy texture; no substitutions recommended.
  • 1 cup Granulated Sugar Adds the perfect amount of sweetness; try coconut sugar for a richer flavor.
  • 1 tablespoon Baking Powder Aids in leavening for that light and tender texture; make sure it's fresh!
  • 1 pinch Salt Enhances the overall flavor; fine sea salt works best for even mixing.
For the Creaminess
  • 1 cup Coconut Milk Brings a wonderful tropical flair; substitute with almond or full-fat dairy milk if needed.
  • 1 cup Whole Milk Adds moisture and richness; feel free to use any milk, dairy or non-dairy.
  • ½ cup Unsalted Butter (Melted) Infuses richness and buttery flavor; coconut oil is a great dairy-free option.
For Flavor and Color
  • 1 cup Ube Puree or Extract Provides that nostalgic ube flavor and beautiful color; sweet potato puree or matcha can also work well.
  • 2 large Eggs Essential for structure and moisture; for a vegan twist, try flax eggs or aquafaba.
  • 1 teaspoon Vanilla Extract Enhances the overall taste; swap for almond extract to change things up.

Equipment

  • 9x13-inch baking dish
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Hawaiian Butter Mochi with Ube
  1. Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish by greasing it with butter or cooking spray.
  2. In a large mixing bowl, whisk together sweet rice flour, granulated sugar, baking powder, and salt until well combined.
  3. In a separate bowl, combine coconut milk, whole milk, melted unsalted butter, ube puree, eggs, and vanilla extract. Stir until smooth.
  4. Slowly add the wet mixture to the dry ingredients and gently fold until just combined.
  5. Carefully pour the mochi batter into the greased baking dish, spreading it evenly.
  6. Bake in the preheated oven for 45-50 minutes until the top is golden brown and a toothpick comes out clean.
  7. Allow the mochi to cool in the pan for about 10 minutes, then slice into squares or rectangles.

Notes

This Hawaiian Butter Mochi with Ube can be served warm or at room temperature for the best texture. Consider pairing it with ice cream or fresh fruit for an extra treat.