Hi Diem, I totally hear you about wanting less preservatives. I haven’t developed a recipe yet, although I recently was able to get my hands on some frozen grated ube, so it’s on my list. My issue is that the package of the frozen ube seemed to not contain as much as I would normally like to add to my butter mochi. You can try using my purple sweet potato butter mochi recipe and substituting an equal weight of the ube instead of sweet potato. I would say that the Dragonfly brand of halaya that I have been buying is made almost entirely out of ube without preservatives, although it does have added food coloring.

Hi! Do you have a recipe using frozen grated ube? I would love to try this way as I heard halaya jam is full of preservatives.

Hi! Hmmmm having not tried those recipes exactly, I can only give my best guess, but I would say using a halaya will more likely give you a soft texture rather than my straight sweet potato mochi since there’s added ingredients in the halaya that usually contribute to more moistness and fat. By the way, I also have an Okinawan sweet potato halaya recipe as well that uses coconut milk!

Aloha! If I made an Okinawan sweet potato halaya like here :

https://www.youtube.com/watch?v=YDvUjPGvI1I

which recipe (between this one and the purple sweet potato mochi) would produce a soft, moist mochi as opposed to a chewy one? I’ve found some ube halaya jars at my local store, but it looks like they have some questionable ingredients, which is why I’m going to make my own version with Okinawan sweet potato and no food dye. I know you’ll say to try both, but I’d thought I’d ask. Mahalo for your time and thank you for the recipes!

Hi! It could be just a difference in ovens. If your heat source is at the top of your oven, you can try baking it on a slightly lower rack so the top doesn’t brown as quickly. Or you can try checking for doneness a little earlier. Let me know if you find something that works!

That’s amazing! Thanks for taking time to leave your review!

Amazing ube mochi brownie recipe! I’ve made this so many times and it’s a hit each time. People ask for the recipe and also request for me to make it!

I make this often and it always comes out tasting so good, but how do you get your top so purple in the picture? Mine always comes out brown at the tops from baking. Thank you so much for the recipe. ♥️ 

You can bake these in lined cupcake tins for individual portions if you’d like. I haven’t done it myself so I can’t say for sure exactly how long it’ll take, but I’d start checking around 15 minutes.