The Best Ube Butter Mochi
Hawaii style butter mochi with ube halaya results in the perfect, purple, chewy, mochi snack cake. Just mix everything together and bake.
Ingredients
- 8 oz mochiko about 1 3/4 cups or half a box
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 12 oz jar ube halaya jam
- 1 14 oz can coconut milk see note
- 4 oz butter melted 1 stick
- 1/2 tsp ube extract
- 2 eggs
Instructions
- Preheat oven to 350 degrees F and grease an 8x8" baking dish.
- Mix all ingredients in a large mixing bowl, stirring well to ensure no dry lumps of flour remain.
- Pour into your prepared baking dish and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow butter mochi to cool before slicing and serving. Leftover butter mochi will keep in an airtight container at room temperature for a few days.
Video
Notes
- You can double this recipe and bake it in a 9x13" baking dish for one hour.
- I highly recommend using a digital kitchen scale to measure your mochiko. Differences in the amount of mochiko may result in differences in the thickness of your batter, which will affect bake time.
- For this recipe, I suggest avoiding the Trader Joe's brand of coconut milk, which doesn't have any thickeners and can cause the batter to become more watery.
- Different brands of ube halaya may be more or less dry, which may also affect your batter texture and bake time. Expect that more wet batters will take longer to bake.