Ube Mochi Recipe

Short Description

Ube mochi is a delightful fusion of Hawaiian butter mochi and the vibrant flavors of Filipino ube (purple yam). This chewy, tender dessert combines the tropical essence of coconut milk with the rich, nutty taste of ube, resulting in a treat that’s both visually stunning and irresistibly delicious. Perfect for gatherings or a sweet indulgence at home, this recipe is straightforward and yields a generous batch of mochi bars.​The Unlikely Baker®+7The Unlikely Baker®+7Reddit+7

Why You’ll Love This Recipe

• One-Bowl Preparation: Simplify your baking process with minimal cleanup.
• Less Than 10 Ingredients: Utilizes common pantry staples for convenience.
• Quick and Easy: Ready in under an hour, making it ideal for spontaneous dessert cravings.
• Vibrant and Unique: The natural purple hue of ube makes for an eye-catching presentation.
• Chewy Texture: Offers a satisfying bite that’s characteristic of traditional mochi.
• Versatile Serving Options: Suitable for various occasions, from casual snacks to festive celebrations.​The Unlikely Baker®

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Unsalted butter, melted and slightly cooled
• Granulated sugar
• Large eggs, at room temperature
• Ube extract
• Mochiko flour (sweet rice flour)
• Baking powder
• Evaporated milk
• Coconut milk (full-fat)​The Unlikely Baker®+2TikTok+2The Unlikely Baker®+2The Unlikely Baker®+7Reddit+7The Unlikely Baker®+7TikTok+4The Unlikely Baker®+4Reddit+4

Directions

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set aside.
2. In a large mixing bowl, combine the melted butter and granulated sugar until well blended.
3. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
4. Stir in the ube extract until the mixture achieves a uniform purple color.
5. Gradually add the mochiko flour and baking powder, mixing until about 80–90% combined.
6. Pour in the evaporated milk and coconut milk, stirring until the batter is smooth and free of lumps.
7. Transfer the batter to the prepared baking pan, spreading it evenly.
8. Bake for approximately 45 minutes, or until a toothpick inserted into the center comes out with minimal dry crumbs.
9. Remove from the oven and allow the mochi to cool completely in the pan before slicing into bars.​The Unlikely Baker®+1The Unlikely Baker®+1TikTok

Servings and Timing

• Servings: Approximately 36 bars (depending on size of slices)
• Preparation Time: 15 minutes
• Baking Time: 45 minutes
• Cooling Time: 1 hour
• Total Time: 2 hours​The Unlikely Baker®EatingWell+5Reddit+5The Unlikely Baker®+5TikTok

Variations

• Flavor Adjustments: Reduce ube extract to 1 tablespoon for a subtler flavor and lighter color.
• Alternative Flavors: Substitute ube extract with pandan or matcha extract for different taste profiles.
• Add-Ins: Incorporate shredded coconut or white chocolate chips for added texture and flavor.
• Dairy-Free Option: Replace evaporated milk with almond or soy milk, and use dairy-free butter alternatives.​EatingWell+6The Unlikely Baker®+6TikTok+6

Storage/Reheating

• Storage: Store ube mochi in an airtight container at room temperature for up to 3 days.
• Refrigeration: Not recommended, as refrigeration can alter the mochi’s texture, making it hard and less chewy.
• Reheating: If mochi becomes firm, gently warm individual pieces in the microwave for 10–15 seconds to restore softness.​

FAQs

What is ube?

Ube is a purple yam native to the Philippines, known for its sweet, nutty flavor and vibrant color. It’s commonly used in Filipino desserts.​The Unlikely Baker®+4Reddit+4Allrecipes+4

Can I use ube halaya instead of ube extract?

Ube halaya (ube jam) has a different consistency and sweetness level. For this recipe, ube extract is preferred to achieve the desired flavor and texture.​The Unlikely Baker®+2The Unlikely Baker®+2The Unlikely Baker®+2

Where can I find mochiko flour?

Mochiko flour is available in Asian grocery stores or the international aisle of many supermarkets. It can also be purchased online.​Reddit+2The Unlikely Baker®+2The Unlikely Baker®+2

Is there a substitute for coconut milk?

While coconut milk adds a distinct flavor, you can substitute it with other plant-based milks, though the taste and texture may vary.​

Can I freeze ube mochi?

Freezing is not recommended, as it can significantly alter the texture, making the mochi less chewy upon thawing.​

How do I know when the mochi is done baking?

The mochi is done when the edges are firm and a toothpick inserted into the center comes out with minimal dry crumbs.​The Unlikely Baker®

Can I make this recipe gluten-free?

Yes, mochiko flour is naturally gluten-free. Ensure all other ingredients used are certified gluten-free to avoid cross-contamination.​

Why did my mochi turn out oily?

Using coconut cream instead of coconut milk can result in an oily texture. Ensure you’re using full-fat coconut milk as specified.​The Unlikely Baker®

Can I reduce the sugar in the recipe?

Yes, you can adjust the sugar to your taste preference. However, altering the sugar content may affect the texture slightly.​

What causes the mochi to be too soft or undercooked?

Underbaking or incorrect ingredient measurements can lead to a soft or undercooked center. Ensure accurate measurements and baking time.​

Conclusion

This ube mochi recipe offers a delightful blend of flavors and textures, bringing together the chewy goodness of mochi with the unique taste of ube. Its straightforward preparation and visually appealing result make it a perfect choice for both novice and experienced bakers. Whether you’re introducing ube to your palate or revisiting a beloved flavor, this dessert is sure to impress.​

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