Butter mochi with ube is a delightful dessert that brings the rich flavors of coconut and the vibrant purple of ube to your table. This chewy, cake-like treat is not only a favorite in Hawaiian cuisine but is also sure to impress family and friends alike. After making it countless times, I’ve fine-tuned my approach, and I’m excited to share my insights with you!
Why Make This Recipe
- Irresistible Texture: The unique chewy texture of butter mochi makes it a fun treat that stands out from traditional cakes or cookies.
- Flavor Packed: The subtle sweetness of coconut milk, paired with the earthy, slightly nutty flavor of ube, creates a delicious combination that is hard to resist.
- Easy to Prepare: This recipe requires minimal prep and just a few ingredients, making it a hassle-free option for home bakers.
- Versatile for Occasions: Whether it’s a birthday, holiday, or just a casual get-together, butter mochi fits right in with any celebration.
- My Personal Favorite: I love making this dish because it brings back fond memories of family gatherings and introduces my loved ones to the wonderful world of Hawaiian sweets.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Servings: 9 squares
- Difficulty Level: Easy
This butter mochi with ube is baked in a single pan, allowing you to enjoy the rewards of baking without too much fuss.
My Experience Making This Recipe
When I first tried my hand at butter mochi with ube, I was surprised by the simplicity of the process. Initially, I worried about the texture, but I quickly learned that using the right ingredients and not overmixing the batter made all the difference. Each batch has become a delicious iteration, getting closer to that perfect chewy bite!
How to Make Butter Mochi with Ube
To create this mouth-watering butter mochi, you’ll mix sweet rice flour (also known as mochiko), coconut milk, sugar, butter, and ube extract in a bowl until smooth. The magic of this recipe lies in the baking process, where you’ll pour the batter into a greased pan and bake until it’s lightly golden on top, allowing the mochi to set beautifully.
Expert Tips for Success
- Use Quality Ingredients: Choose high-quality coconut milk for the best flavor, and opt for real ube extract rather than imitation for authentic taste.
- Don’t Overmix: Mix the batter until just combined to ensure a tender texture. Overmixing can lead to a denser, less chewy moci.
- Grease the Pan Well: To make sure your mochi releases easily, use butter or cooking spray generously on the baking pan.
- Check with a Toothpick: Insert a toothpick into the center to check doneness; it should come out clean or with a few moist crumbs.
- Let it Cool: Allow the mochi to cool completely in the pan before slicing. It helps keep its shape and chewiness.
How to Serve Butter Mochi with Ube
- Straight from the Pan: Serve the mochi squares right out of the baking dish for a homey feel.
- With Fresh Fruits: Complement the mochi experience with tropical fruits such as mango or pineapple for a refreshing contrast.
- Accompaniment of Tea or Coffee: Pair the mochi with a cup of your favorite tea or coffee for a delightful afternoon snack.
- Decorative Presentation: Dust with powdered sugar or sprinkle with toasted coconut flakes for a stunning presentation that’s sure to impress.
Storage and Reheating Guide
To store your butter mochi, wrap it tightly in plastic wrap and place it in an airtight container. Refrigerated, it will last for up to a week. For longer storage, you can freeze individual slices by wrapping them in plastic and placing them in a freezer-safe bag for up to three months. When ready to enjoy, thaw at room temperature or reheat in the microwave for 10-15 seconds, just to soften.
Recipe Variations
- Gluten-Free Option: This recipe is naturally gluten-free since it uses sweet rice flour (mochiko). Just ensure all other ingredients are gluten-free.
- Dairy-Free Twist: Replace butter with coconut oil for a totally dairy-free version.
- Flavor Fusion: Try adding chocolate or matcha powder for a different flavor profile while keeping the base recipe.
- Nutty Addition: Incorporate chopped macadamia nuts or shredded coconut into the batter for added texture and flavor!
Nutritional Highlights
Butter mochi offers a unique blend of carbohydrates from sweet rice flour and healthy fats from coconut milk. Each serving provides energy, and the use of real ube adds antioxidants to the mix. Note that it is gluten-free, but be mindful of portions as it is a rich treat!
Troubleshooting Common Issues
- Too Dense: If your mochi turns out too dense, ensure you didn’t overmix the batter and confirmed the proper baking time.
- Not Chewy Enough: Use sweet rice flour (mochiko) instead of regular flour, as it’s essential for that unique texture.
- Sticking to the Pan: If the mochi sticks, make sure the pan is well-greased and consider using parchment paper for easier removal.
Frequently Asked Questions
1. Can I use regular rice flour instead of sweet rice flour?
No, sweet rice flour (mochiko) is necessary for achieving the characteristic chewy texture of butter mochi. Regular rice flour won’t yield the same results.
2. Can I use fresh ube instead of ube extract?
Yes! If you can find fresh ube, you can steam and mash it, substituting it in place of the ube extract. It’ll add natural flavor and color.
3. How do I know when the butter mochi is done baking?
Check for a lightly golden top and use a toothpick to test the center. It should come out clean or with a few moist crumbs.
4. Can I make this dessert ahead of time for a party?
Absolutely! Butter mochi stores well in the refrigerator or freezer, making it a great make-ahead dessert for future gatherings.
Butter Mochi with Ube
- Total Time: 60 minutes
- Yield: 9 squares
- Diet: Gluten-Free
Description
A delightful dessert featuring chewy butter mochi infused with the rich flavors of coconut and vibrant ube.
Ingredients
- 1 cup sweet rice flour (mochiko)
- 1 cup coconut milk
- 1 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1 tsp ube extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mix sweet rice flour, coconut milk, sugar, melted butter, and ube extract until smooth.
- Pour the batter into the greased pan and spread it evenly.
- Bake for 45 minutes or until the top is lightly golden.
- Let it cool in the pan before slicing into squares.
Notes
Serve with fresh fruits or alongside a cup of tea for an amazing treat. Store tightly wrapped in plastic wrap for up to a week in the fridge.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian