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Ube Mochi Recipe

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Ube Mochi is a delightful Hawaiian dessert featuring vibrant purple, buttery, and chewy bite-sized pieces. Made from mochiko flour and infused with the sweet, unique flavor of ube extract, these treats offer a rich and satisfying texture perfect for sharing with family and friends.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 36 pieces
  • Category: Desserts
  • Method: Baking
  • Cuisine: Hawaiian

Ingredients

Wet Ingredients

  • 4 eggs
  • 2 cups fat free milk
  • 1 can (13.5 ounces) coconut milk
  • 1 teaspoon vanilla extract
  • 2 teaspoons ube extract
  • 1/2 cup unsalted butter, melted

Dry Ingredients

  • 1 box (16 ounces) mochiko sweet rice flour
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Instructions

  1. Preheat the Oven: Set your oven to 350°F (177°C) to ensure it’s at the right temperature when the mixture is ready for baking.
  2. Combine Wet Ingredients: In a medium mixing bowl, whisk together the eggs, fat free milk, coconut milk, ube extract, and vanilla extract until evenly blended. Set this aside.
  3. Mix Dry Ingredients: In a large mixing bowl, stir together the mochiko sweet rice flour, sugar, baking powder, and salt to distribute the leavening and flavors evenly.
  4. Create the Batter: Pour the wet ingredient mixture into the dry ingredients bowl. Stir thoroughly until combined. Then, add the melted unsalted butter and mix again until the batter is smooth and fully incorporated.
  5. Prepare the Baking Pan: Line a 9×13 inch baking pan with parchment paper to prevent sticking and make cleanup easier. Pour the batter into the pan, spreading it evenly. Tap the pan gently on the counter to release any trapped air bubbles.
  6. Bake: Place the pan in the preheated oven and bake for approximately 1 hour or until the top turns a golden brown color, indicating it’s cooked through.
  7. Cool and Serve: Remove from oven and allow the mochi to cool completely in the pan before cutting into pieces. Enjoy your chewy, flavorful ube mochi!

Notes

  • Ube mochi is best stored in an airtight container at room temperature to maintain its texture and freshness.
  • Make sure to let the mochi cool completely before cutting to avoid crumbling.
  • Using parchment paper in the pan helps with easy removal and cleanup.

Find it online: https://cheftinaskitchen.com/ube-mochi-recipe/