Ube Mochi combines the best of tropical flavors with a chewy, tender texture that keeps for days. Its one-bowl preparation makes it beginner-friendly, yet it delivers a show-stopping dessert perfect for any occasion. The vibrant purple hue makes it visually striking, while the buttery, coconut-infused flavor balances sweetness beautifully. This mochi is versatile, easy to slice into bars, and ideal for sharing at gatherings or enjoying as a snack.
ingredients
½ cup unsalted butter, melted and cooled slightly 1½ cups granulated sugar 4 large eggs, room temperature 2 tbsp ube extract 1 (16-oz) box Mochiko flour (or glutinous rice flour) 2 tsp baking powder 1 (12-oz) can evaporated milk 1 (14-oz) can coconut milk
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and set aside.
In a large bowl, stir together melted butter and sugar until well combined.
Add eggs one at a time, mixing well after each addition.
Stir in ube extract until evenly blended.
Add Mochiko flour and baking powder; mix until about 80–90% combined.
Pour in evaporated milk and coconut milk, stirring until the batter is smooth and lump-free.
Transfer batter to the prepared pan and bake for 45 minutes, or until a tester inserted in the center comes out with minimal dry crumbs.
Allow to cool completely in the pan before slicing into bars.
Servings and timing
Servings: 36 bars
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Variations
Add ½ tsp vanilla extract for extra depth of flavor.
Sprinkle toasted coconut on top before baking for added texture.
Mix in ¼ cup chocolate chips for a fusion twist.
Substitute coconut milk with almond or oat milk for a lighter version.
Add a swirl of ube halaya for more pronounced yam flavor.
storage/reheating
Store at room temperature in an airtight container for 2 days.
Refrigerate for up to 1 week; allow to come to room temperature before serving.
Freeze for up to 2 months and thaw at room temperature before slicing.
Reheat slices gently in a microwave for 10-15 seconds to restore softness.
FAQs
What is ube, and where can I find it?
Ube is a purple yam from the Philippines, known for its subtle sweetness and nutty flavor. Ube extract or frozen ube can be found in Asian grocery stores or online.
Can I make this mochi gluten-free?
Yes, Mochiko flour is naturally gluten-free, so this recipe is suitable for gluten-sensitive diets.
Can I use fresh ube instead of ube extract?
Yes, cook and mash fresh ube, then adjust sugar and liquid quantities for proper consistency.
How do I store leftover mochi bars?
Store in an airtight container at room temperature for a couple of days or refrigerate up to a week. For longer storage, freeze.
Will this mochi be very sweet?
It is moderately sweet, balanced by the rich butter and coconut flavors. Sugar can be slightly adjusted to taste.
Can I make mini Ube Mochi bites?
Yes, pour batter into a smaller pan or muffin tin, adjusting baking time to 25-30 minutes for smaller portions.
Is this recipe suitable for beginners?
Absolutely. It’s a one-bowl recipe with minimal steps and equipment.
Can I substitute the butter?
Margarine or coconut oil can be used, but butter provides the best flavor and slightly crisp edges.
Can I add toppings?
Yes, sprinkle toasted coconut, chopped nuts, or drizzle white chocolate before or after baking.
Does the mochi need to cool before slicing?
Yes, cooling ensures the mochi sets properly and slices cleanly without crumbling.
Conclusion
Ube Mochi is a visually stunning, chewy, and buttery dessert that captures the tropical flavors of Hawaii with a unique purple twist. Easy to make, one-bowl, and full of flavor, it’s perfect for sharing at parties, potlucks, or enjoying as a sweet treat any time. With its vibrant color, tender chewiness, and versatile variations, Ube Mochi is sure to impress both the eyes and the palate.
Ube Mochi is a soft, chewy Hawaiian Butter Mochi infused with ube, coconut milk, and sweet rice flour. Its vibrant purple hue, tropical flavor, and buttery texture make it an irresistible dessert for potlucks, parties, or casual treats.
