This Hawaiian Ube Butter Mochi blends the chewy, buttery goodness of traditional Hawaiian butter mochi with the rich, tropical flavor of ube, a purple yam popular in Filipino desserts. With its vibrant purple color, soft center, and golden caramelized edges, this mochi is a crowd-pleasing dessert that’s both nostalgic and unique.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 box (16 oz) mochiko sweet rice flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 can (12 oz) evaporated milk
1 can (14 oz) full-fat coconut milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup ube halaya (purple yam jam) or 2 tablespoons ube extract
Optional: 1 tablespoon sesame seeds for topping
Directions
I start by preheating my oven to 350°F (175°C) and greasing a 9×13-inch baking dish.
In a large bowl, I whisk together the mochiko flour, sugar, baking powder, and salt until everything is well combined.
In a separate bowl, I beat the eggs, then mix in the evaporated milk, coconut milk, melted butter, and vanilla extract.
I stir in the ube halaya or extract until the mixture becomes a uniform purple color.
Next, I gradually add the wet ingredients to the dry ones, stirring until the batter is smooth and lump-free.
I pour the batter into the prepared baking dish and tap it gently on the counter to remove air bubbles.
If I’m using sesame seeds, I sprinkle them evenly on top.
I bake the mochi for about 60 minutes, or until the edges are golden brown and a toothpick inserted in the center comes out clean.
I let it cool completely before slicing into squares, as the mochi sets and firms up during cooling.
Servings and timing
This recipe makes 16 generous servings.
Prep time: 10 minutes
Cooking time: 60 minutes
Total time: 1 hour 10 minutes
Calories: Approximately 290 kcal per serving
Variations
I sometimes swap ube halaya with ube extract when I want a deeper purple color or don’t have jam on hand.
For a more decadent twist, I add a handful of shredded coconut into the batter.
A sprinkle of toasted coconut flakes or a drizzle of sweetened condensed milk on top adds extra flair.
When I’m in the mood for a contrast in flavor, I mix in some chopped macadamia nuts for crunch.
Storage/Reheating
I store leftover mochi in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. When I refrigerate it, I let it come to room temperature before serving, or warm it briefly in the microwave (10–15 seconds) to soften the texture. I don’t recommend freezing, as the texture can become grainy when thawed.
FAQs
How do I know when the mochi is fully baked?
I look for golden edges and a firm center. A toothpick inserted should come out clean, and the surface should be slightly springy.
Can I use regular flour instead of mochiko?
No, I stick with mochiko (sweet rice flour), as it gives the signature chewy texture. Regular flour won’t work the same way.
Is ube halaya the same as ube extract?
Not exactly. Ube halaya is a jam made from purple yam and has a thicker, richer consistency, while extract is a concentrated flavoring. I can use either depending on the flavor and color I want.
Can I make this dairy-free?
Yes, I’ve tried substituting the evaporated milk with a plant-based option and using vegan butter. The texture is slightly different, but still delicious.
Why is my mochi sticky or too soft?
If my mochi turns out too soft, it might need a bit more baking time. I make sure it cools completely before slicing, as it firms up while resting.
Conclusion
Hawaiian Ube Butter Mochi is a delicious twist on a beloved island dessert, combining chewy mochi with the sweet and earthy flavors of ube. It’s simple to make, stunning to look at, and always a hit at gatherings. Whether I’m baking it for the holidays or just because, this mochi is always worth making.
📖 Recipe:
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Hawaiian Ube Butter Mochi
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Diet: Gluten Free
Description
This Hawaiian Ube Butter Mochi is a chewy, buttery dessert combining traditional Hawaiian butter mochi with the sweet, nutty flavor of ube. Vibrant in color and rich in taste, it’s perfect for gatherings and easy to make ahead.
Ingredients
1 box (16 oz) mochiko sweet rice flour
2 cups granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs
1 can (12 oz) evaporated milk
1 can (14 oz) full-fat coconut milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1 cup ube halaya (purple yam jam) or 2 tablespoons ube extract
Optional: 1 tablespoon sesame seeds for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together mochiko flour, sugar, baking powder, and salt.
- In a separate bowl, beat the eggs and mix in evaporated milk, coconut milk, melted butter, and vanilla extract.
- Stir in the ube halaya or extract until the mixture is evenly purple.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth and lump-free.
- Pour the batter into the prepared baking dish and tap gently to remove air bubbles.
- Sprinkle sesame seeds on top, if using.
- Bake for 60 minutes, or until edges are golden and a toothpick inserted comes out clean.
- Let the mochi cool completely before slicing into squares.
Notes
Let the mochi cool fully to firm up before slicing.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Warm refrigerated mochi in the microwave for 10–15 seconds to soften.
Do not freeze, as texture may become grainy.
Swap ube halaya with extract for deeper color or convenience.
Add shredded coconut, toasted coconut flakes, or chopped macadamia nuts for variation.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 piece
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
