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Hawaiian Butter Mochi with Ube Recipe

Hawaiian Butter Mochi with Ube Recipe
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★★★★★

5.1 from 14 reviews

This Hawaiian Butter Mochi with Ube is a delightful fusion dessert combining the chewy texture of traditional mochi with the vibrant, sweet flavor of ube. Soft, buttery, and slightly sweet, this cake-like treat offers a unique twist on a classic favorite, perfect for any occasion or as a special treat.

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
  • 4 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or 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 evenly combined. This ensures a uniform texture and rise in the mochi.
  3. Combine Wet Ingredients: In a separate bowl, mix the coconut milk, whole milk, melted butter, ube puree (or ube extract), eggs, and vanilla extract until the mixture is smooth and homogenous.
  4. Combine Wet and Dry: Gradually pour the wet ingredient mixture into the dry ingredients. Stir gently until just combined; it’s important not to overmix to maintain tenderness. Some lumps are okay.
  5. Pour Batter into Pan: Evenly pour and spread the batter into your prepared 9×13 inch baking dish, smoothing the top with a spatula.
  6. Bake: Place the dish in the preheated oven and bake for 45-50 minutes. You’ll know it’s done when the top turns a golden brown color and a toothpick inserted in the center comes out clean.
  7. Cool and Serve: Allow the butter mochi to cool in the pan for about 10 minutes before slicing into squares. Serve warm or at room temperature for the best flavor and texture experience.

Notes

  • For a more pronounced ube flavor, use ube puree rather than extract.
  • You can substitute whole milk with almond or soy milk for a dairy-free version, but this may slightly alter the texture.
  • Ensure not to overmix the batter to keep the mochi texture chewy and tender.
  • The mochi will keep well covered in the refrigerator for up to 5 days; reheat gently before serving.
  • Use a sharp knife lightly greased with oil to cut the mochi cleanly into squares.

Nutrition

Keywords: Hawaiian mochi, Ube mochi, butter mochi recipe, chewy mochi dessert, ube dessert, sweet rice flour recipe

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