Hawaiian Butter Mochi with Ube Recipe

If you’ve ever dreamed of a dessert that effortlessly combines chewy, buttery, and utterly irresistible flavors, then Hawaiian Butter Mochi with Ube is your new best friend in the kitchen. This vibrant, purple-hued treat brings together the tropical richness of coconut milk with the enchanting sweetness of ube, creating a dessert that’s as delightful to look at as it is to devour. With its tender, elastic texture and a buttery finish that melts in your mouth, this dish captures the essence of Hawaiian comfort food with a unique purple twist that will have you coming back for seconds — or thirds!

Ingredients You’ll Need

The magic of Hawaiian Butter Mochi with Ube lies in its simplicity; a handful of essential ingredients come together to create a flavor and texture that’s nothing short of extraordinary. Each element plays a special role — from the glutinous sweet rice flour that lends that signature chewiness, to the ube puree that turns this dessert into a stunner with its beautiful color and fragrant, sweet profile.

• 2 cups sweet rice flour mochi flour: This is the cornerstone for that chewy, soft texture that defines mochi-based desserts.
• 1 cup granulated sugar: Provides the perfect level of sweetness to balance the other rich flavors.
• 1 teaspoon baking powder: Helps give the mochi a light lift while maintaining its dense chewiness.
• 1/2 teaspoon salt: Enhances all the flavors, making each bite more vibrant.
• 1 cup coconut milk: Adds tropical creaminess and a subtle sweetness that pairs beautifully with ube.
• 1 cup whole milk: Balances the coconut milk for a smooth, rich batter.
• 1/2 cup unsalted butter melted: Infuses buttery richness that takes this mochi over the top.
• 1 cup ube puree or ube extract: The star ingredient that colors the mochi a gorgeous purple and delivers distinct, sweet yam flavor.
• 4 large eggs: Bind the ingredients and create a tender, custardy texture.
• 1 teaspoon vanilla extract: Adds warmth and depth, complementing the sweet notes of the ube.

How to Make Hawaiian Butter Mochi with Ube

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter or cooking spray. This ensures your mochi will release smoothly once it’s baked and ready to be enjoyed.

Step 2: Combine Your Dry Ingredients

In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt. This creates the foundation for your batter, ensuring that the flavors and leavening agents are evenly distributed throughout.

Step 3: Mix the Wet Ingredients

In a separate bowl, blend the coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract until you have a smooth, inviting mixture. This vibrant wet mix brings the signature flavor and luscious texture that will make every bite irresistible.

Step 4: Combine Wet and Dry Mixes

Gradually pour the wet ingredients into the dry ingredients while stirring gently. Stir just until combined; a few lumps are absolutely okay here, as overmixing can toughen the mochi. This step is key to a tender, chewy final product.

Step 5: Bake Until Golden and Set

Pour your batter evenly into the prepared baking dish and smooth the top. Bake in your preheated oven for 45 to 50 minutes, or until the mochi looks golden brown and a toothpick inserted into the center comes out clean. This balance of a slightly crisp top with a chewy body is exactly what you want.

Step 6: Cool and Serve

Once out of the oven, let your Hawaiian Butter Mochi with Ube cool in the pan for about 10 minutes to set. Then slice it into squares and serve warm or at room temperature. It’s delicious either way, and perfect for sharing (if you can resist!).

How to Serve Hawaiian Butter Mochi with Ube

Garnishes

Elevate your Hawaiian Butter Mochi with Ube by garnishing with a sprinkle of toasted coconut flakes or a light dusting of powdered sugar. Freshly whipped cream or a drizzle of sweetened condensed milk also add a creamy contrast that makes each bite feel extra special.

Side Dishes

This mochi pairs wonderfully with a scoop of coconut or vanilla ice cream for a cool, creamy dessert experience. Alternatively, serving it alongside fresh tropical fruits like mango, pineapple, or passion fruit offers a refreshing bite that complements the richness of the mochi.

Creative Ways to Present

Presentation is half the fun! Try cutting your Hawaiian Butter Mochi with Ube into small bite-sized cubes and threading them onto decorative skewers accented with fresh fruit for a playful party platter. You can also create layered parfaits by alternating mochi cubes with sweetened coconut cream and ube jam in glasses for a stunning visual treat.

Make Ahead and Storage

Storing Leftovers

Leftover Hawaiian Butter Mochi with Ube stays wonderfully moist and chewy when stored in an airtight container at room temperature for up to 2 days. If you prefer, you can refrigerate it, but be sure to bring to room temperature before serving to regain that perfect texture.

Freezing

This mochi freezes beautifully! Wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag or container. Frozen mochi can last up to one month and thaw nicely in the refrigerator overnight when you’re ready for a treat.

Reheating

To bring back that fresh-baked warmth, gently reheat mochi squares in the microwave for about 15-20 seconds or until just warmed through. Avoid overheating, as this can dry out the mochi or alter its signature chewiness.

FAQs

Can I use ube extract instead of ube puree?

Absolutely! Ube extract works well if you prefer a more subtle flavor or don’t have access to fresh ube puree. Just note that the color and intensity might vary slightly, so adjust the amount to suit your taste.

Is sweet rice flour the same as regular rice flour?

Not quite. Sweet rice flour, also called mochiko, is made from glutinous rice and gives the mochi its characteristic chew, whereas regular rice flour lacks this elasticity and won’t produce the same texture.

Can I make this recipe dairy-free?

Definitely. Swap whole milk with more coconut milk or another plant-based milk, and use a dairy-free butter alternative to keep this treat vegan-friendly while preserving the rich, buttery flavor.

How long does Hawaiian Butter Mochi with Ube stay fresh?

When stored properly at room temperature in an airtight container, it stays fresh for about 2 days. Refrigeration can extend that up to 5 days, but always bring it back to room temperature before enjoying for best texture.

Can I add other flavors to this recipe?

Yes! Feel free to mix in shredded coconut, macadamia nuts, or even a swirl of coconut cream for extra layers of flavor and texture. Hawaiian Butter Mochi with Ube is versatile and perfect for experimenting.

Final Thoughts

There’s something truly special about Hawaiian Butter Mochi with Ube: it’s the kind of dessert that feels both nostalgic and excitingly fresh at the same time. Its lush, chewy texture paired with that gorgeous purple hue makes it a showstopper for any occasion. I promise once you try making this at home, it will quickly become one of your go-to treats whenever you want a little taste of the islands infused with that unique ube magic. So grab your ingredients and dive into this delightful recipe — your taste buds will thank you!

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