Description
This Hawaiian Butter Mochi with Ube is a rich, chewy, and colorful dessert that blends the classic Hawaiian treat with the earthy sweetness of ube (purple yam). It’s perfect for potlucks, parties, or whenever you’re craving something unique and indulgent.
Ingredients
- 1/2 cup unsalted butter, melted
- 2 cups whole milk
- 1 can (13.5 oz) coconut milk
- 4 large eggs
- 2 tsp vanilla extract
- 2 1/2 cups mochiko (sweet rice flour)
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup ube halaya (purple yam jam)
- Optional: 1–2 drops ube extract for deeper color and flavor
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together melted butter, whole milk, coconut milk, eggs, and vanilla extract until well combined.
- Add mochiko, sugar, baking powder, and salt. Stir until batter is smooth and lump-free.
- Divide the batter into two equal parts in separate bowls.
- In one bowl, mix in the ube halaya and ube extract (if using) until fully incorporated.
- Pour the plain batter into the prepared baking dish and spread evenly.
- Carefully pour the ube batter on top of the plain layer and gently spread to cover evenly.
- Bake for 1 hour, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Let cool completely before cutting into squares.
Notes
- Using ube extract enhances the color and flavor but is optional.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer shelf life.
- You can swirl the two batters for a marbled effect instead of layering.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 190
- Sugar: 14g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 35mg
