Why You’ll Love Hawaiian Butter Mochi with Ube Recipe
This recipe combines minimal prep and simple ingredients to create a unique dessert that’s chewy, flavorful, and utterly addictive. The creamy coconut milk and ube give it a distinct tropical taste, while the buttery mochi base is soft yet delightfully elastic. Whether you’re sharing with friends or enjoying solo, this will quickly become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Sweet rice flour (mochi flour)
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Granulated sugar
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Baking powder
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Salt
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Coconut milk
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Whole milk
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Unsalted butter, melted
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Ube puree (or ube extract for flavor)
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Large eggs
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Vanilla extract
Directions
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Preheat your oven to 350°F (175°C). Grease a 9×13‑inch baking dish with butter or cooking spray.
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In a large mixing bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
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In another bowl, mix the coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract until smooth.
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Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are okay.
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Pour the batter into the prepared baking dish and spread it evenly.
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Bake for 45–50 minutes, or until the top turns golden brown and a toothpick inserted in the center comes out clean.
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Allow the butter mochi to cool in the pan for about 10 minutes, then cut into squares and serve warm or at room temperature.
Servings and timing
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Servings: 12 squares
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Prep time: About 15 minutes
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Cook time: 45–50 minutes
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Total time: Approximately 1 hour 5 minutes
Variations
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Matcha Butter Mochi: Replace ube with matcha powder for a green tea twist.
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Chocolate Butter Mochi: Add cocoa powder or melted chocolate to the batter.
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Fruit‑Infused: Use pureed mango or strawberry for a fruity version.
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Dairy‑Free: Substitute coconut and almond milk for whole milk and use coconut oil instead of butter.
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Nutty: Stir in chopped macadamia nuts or walnuts for extra texture.
Storage/Reheating
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Room Temperature: Store leftovers in an airtight container for up to 3–4 days.
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Refrigerator: Keep in an airtight container for up to a week.
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Freezer: Wrap individual squares and freeze for up to 3 months; thaw before serving.
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Reheating: Warm in the microwave for 15–20 seconds for a soft, fresh‑baked feel.
FAQs
Can I make this ahead of time?
Yes, you can prepare it a day in advance. Store it in an airtight container, and the flavors may deepen overnight.
What can I use if I don’t have ube puree?
Ube extract is an excellent substitute, or you can experiment with sweet potato or pumpkin puree.
Can I freeze butter mochi with ube?
Yes, freezing in individually wrapped pieces extends shelf life to about three months.
How do I know when it’s done baking?
A toothpick inserted in the center should come out clean, and the top should be golden brown.
Is sweet rice flour the same as regular rice flour?
No — sweet rice flour (also called mochiko) gives the chewy texture traditional to mochi desserts.
Can I make this gluten‑free?
Yes — sweet rice flour is naturally gluten‑free, making this dessert suitable for gluten‑free diets.
Can I reduce the sugar?
You can adjust the sugar to taste, but significant reduction may affect texture and browning.
What’s the best way to serve this dessert?
Warm or at room temperature, optionally with ice cream, fruit, or coconut cream.
Can I add spices?
A pinch of cinnamon or nutmeg can add warm spice notes.
Can I make mini portions?
Yes — bake in smaller molds, adjusting baking time accordingly.
Conclusion
Hawaiian Butter Mochi with Ube is a delightful fusion dessert that brings tropical flavors and chewy textures together in every bite. With simple ingredients and easy steps, it’s a great choice for bakers of any skill level. Whether served at gatherings or enjoyed as a sweet treat at home, this recipe is sure to impress and satisfy.
