Ube Mochi Recipe

There is something truly magical about the delightful combination of chewy texture, rich buttery flavor, and vibrant purple color in this Ube Mochi Recipe. These bite-sized Hawaiian treats are as charming as they are delicious, bringing together sweet mochiko flour and fragrant ube extract to create a dessert that feels both exotic and comforting. Whether you’re sharing them with family or indulging in a personal moment of sweetness, this recipe is a sure way to brighten your kitchen and your day.

Ingredients You’ll Need

The beauty of this Ube Mochi Recipe lies in its simple, well-balanced ingredients that each play a vital role in achieving the perfect chewy, flavorful dessert. From the creamy coconut milk to the aromatic ube extract, every component was thoughtfully chosen to create a harmonious blend of taste and texture.

• 4 eggs: These provide structure and richness to the mochi batter.
• 2 cups fat-free milk: Adds moisture and helps create a tender bite without heaviness.
• 1 can (13.5 ounces) coconut milk: Introduces a subtle tropical creaminess that complements the ube.
• 1 teaspoon vanilla extract: Offers a warm, sweet undertone enhancing the overall flavor.
• 2 teaspoons ube extract: The star ingredient giving the mochi its gorgeous purple hue and unique flavor.
• 1 box (16 ounces) mochiko flour: Sweet rice flour essential for that signature chewy texture.
• 2 cups sugar: Sweetens the mochi perfectly without overpowering the natural ube taste.
• 2 teaspoons baking powder: Provides just enough lift to keep the mochi light and tender.
• ½ teaspoon salt: Balances the sweetness and enhances all the flavors.
• ½ cup unsalted butter, melted: Adds richness and a delicate buttery finish to every bite.

How to Make Ube Mochi Recipe

Step 1: Preheat Your Oven and Prepare Wet Ingredients

Start by preheating your oven to 350 degrees Fahrenheit—this ensures the perfect baking environment. In a medium bowl, whisk together the eggs, fat-free milk, coconut milk, ube extract, and vanilla until everything is wonderfully combined. This mix of wet ingredients forms the flavorful base that will bring your mochi to life.

Step 2: Combine Dry Ingredients

In a separate large bowl, mix mochiko flour, sugar, baking powder, and salt. These dry ingredients provide the structure, sweetness, and subtle lift, creating that characteristic mochi chew that everyone loves.

Step 3: Mix Wet and Dry Ingredients Together

Slowly pour the wet ingredients into the dry, stirring gently as you go. Once combined, add the melted butter and stir until the batter is smooth and uniform. This step ensures that the flavors meld and the texture turns silky and luscious.

Step 4: Bake Your Mochi to Perfection

Line a 9×13-inch pan with parchment paper to prevent sticking, then pour your batter inside. Tap the pan lightly to release any trapped air bubbles for an even texture. Pop it into your preheated oven and bake for about one hour or until the top develops a light golden brown color—this signals that your mochi is cooked through and ready to enjoy.

Step 5: Cool and Cut

Once baked, allow the mochi to cool completely in the pan. This cooling period helps the mochi set properly, making it easier to cut into neat, bite-sized squares and ensuring each piece holds its shape beautifully.

How to Serve Ube Mochi Recipe

Garnishes

To elevate your Ube Mochi Recipe, sprinkle a bit of toasted coconut flakes or a dusting of powdered sugar on top for added texture and visual appeal. A drizzle of coconut cream or a sprinkle of finely chopped macadamia nuts can also provide wonderful contrast and a little extra indulgence.

Side Dishes

This chewy, sweet treat pairs wonderfully with a cup of hot green tea or a rich, creamy coffee. For a fuller dessert experience, serve alongside fresh tropical fruits like pineapple or mango, which balance the moist mochi with their juicy freshness.

Creative Ways to Present

For a fun twist, try stacking the mochi pieces on a platter with edible flowers or serve them in colorful cupcake liners for a party-ready treat. If you’re feeling adventurous, layer your mochi squares between thin sheets of coconut jelly or wrap them lightly in banana leaves for added aroma and a festive touch.

Make Ahead and Storage

Storing Leftovers

Ube mochi keeps best at room temperature in an airtight container, where it stays soft and fresh for several days. Avoid refrigeration if possible, as chilling can alter the texture, making it a bit firmer and less tender.

Freezing

If you want to save your mochi for longer, you can freeze individual pieces by wrapping them tightly in plastic wrap and placing them in an airtight container or freezer bag. Frozen mochi can last up to a month without losing much of its flavor or texture.

Reheating

To enjoy leftover or frozen mochi, thaw at room temperature or warm gently in the microwave for 10 to 15 seconds. Be careful not to overheat, as too much heat can make the mochi tough. A gentle reheat restores that deliciously chewy consistency perfectly.

FAQs

What makes ube mochi different from regular mochi?

Ube mochi stands out because of the addition of ube extract, which not only gives it a stunning purple color but also infuses a subtle, sweet, nutty flavor from the purple yam. Regular mochi tends to be more neutral in taste, allowing the filling or toppings to shine instead.

Can I make this Ube Mochi Recipe vegan?

While this recipe includes eggs and butter, you can experiment with vegan substitutes like flax eggs and plant-based butter, but note that the texture and flavor might differ slightly. The unique chewy texture depends heavily on mochiko flour, which remains the same.

Is mochiko flour different from regular rice flour?

Yes, mochiko is a sweet rice flour made from glutinous short-grain rice, which is stickier and gummier than regular rice flour. This property is essential for giving mochi its signature chewy texture.

Why does the recipe call for both milk and coconut milk?

The combination of fat-free milk and coconut milk balances texture and flavor. Fat-free milk helps keep the mochi light, while coconut milk adds richness and a tropical undertone that pairs beautifully with ube.

How long will the baked mochi last fresh?

When stored properly in an airtight container at room temperature, the mochi stays fresh for up to 3 to 5 days. It’s best enjoyed within this window for the softest, most delightful texture.

Final Thoughts

If you’ve been searching for a fun, flavorful, and visually stunning dessert to brighten your day, this Ube Mochi Recipe is exactly what you need. It’s approachable for both new and experienced bakers, and the results are truly rewarding. Each chewy, buttery bite is like a little hug from the islands, perfect for sharing or savoring solo. Go ahead, dive in and let this purple treat become a favorite in your kitchen too!

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