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Ube Mochi (Hawaiian Butter Mochi)

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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.

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
  2. In a large bowl, stir together melted butter and sugar until well combined.
  3. Add eggs one at a time, mixing well after each addition.
  4. Stir in ube extract until evenly blended.
  5. Add Mochiko flour and baking powder; mix until about 80–90% combined.
  6. Pour in evaporated milk and coconut milk, stirring until the batter is smooth and lump-free.
  7. 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.
  8. Allow to cool completely in the pan before slicing into bars.

Notes

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.

Nutrition

Find it online: https://chocolatecoveredamy.com/ube-mochi-hawaiian-butter-mochi/