Ube Mochi Recipe
If you’re searching for a dessert that’s playful, colorful, and irresistibly chewy, look no further than Ube Mochi! This vibrant treat blends the nutty essence of coconut, the eye-catching purple hue of ube (purple yam), and that signature bouncy texture only mochi can deliver. With just a handful of accessible ingredients, you’re only an hour away from a pan of perfectly sweet, subtly earthy, and totally addictive Ube Mochi squares that will light up any snack table or dessert platter.
Ingredients You’ll Need
Putting together Ube Mochi is delightfully straightforward, and each ingredient truly makes a difference—whether it’s the natural stickiness of mochiko or the creamy depth from coconut milk. Gather these essentials for the best flavor, texture, and that signature purple color!
- Mochiko (glutinous rice flour): This is the backbone of any mochi, creating that elastic, chewy bite.
- Granulated sugar: Adds the right amount of sweetness to complement the earthy and nutty flavors.
- Baking powder: Gives the mochi a subtle lift to keep it light rather than dense.
- Salt: Just a pinch, to balance and enhance all the sweet and floral notes.
- Full-fat coconut milk: Lends creamy richness and a gentle tropical flavor—don’t skip the full-fat!
- Ube halaya (purple yam jam): The true superstar, providing both color and authentic ube flavor.
- Ube extract: Intensifies the ube’s floral, nutty profile and boosts that gorgeous purple shade.
- Large egg: Helps bind everything together while adding a bit of structure.
- Butter or nonstick spray: For greasing the pan so every bite comes out perfectly clean and easy.
How to Make Ube Mochi
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8-inch baking dish with butter or nonstick spray. This little step means your Ube Mochi will pop out with neat, defined edges and not a crumb left behind.
Step 2: Whisk Dry Ingredients
In a large mixing bowl, whisk together the mochiko, granulated sugar, baking powder, and salt. It’s important to mix these thoroughly now to avoid any clumps later on—this way, your mochi is sweet and flavorful all the way through.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the full-fat coconut milk, ube halaya, ube extract, and large egg until smooth and unified. The ube halaya gives the batter its color and signature flavor, while the coconut milk keeps things creamy and luscious.
Step 4: Combine and Batter Up
Pour the wet mixture into the bowl of dry ingredients. Stir using a spatula or wooden spoon until it becomes a thick, smooth batter colored with dazzling purple swirls. Take care not to overmix—just enough to pull it all together with no lumps remaining.
Step 5: Bake the Ube Mochi
Pour the beautiful purple batter into your greased baking dish and smooth the top evenly. Bake for 45–50 minutes, or until the edges turn lightly golden, and the center is set when gently pressed. The intoxicating aroma is a bonus!
Step 6: Cool and Slice
Allow the pan to cool completely—patience pays off here, as cooling helps the mochi firm up and get that perfect chewy, sliceable texture. Once cool, slice into 16 bite-sized squares and marvel at that stunning hue.
How to Serve Ube Mochi
Garnishes
Dress up your Ube Mochi with a dusting of powdered sugar, a light scattering of toasted coconut flakes, or even a tiny dollop of whipped cream. The toppings are optional, but a little flourish adds flair for special occasions or parties.
Side Dishes
Pair Ube Mochi with fresh fruit—like sliced mangoes or strawberries—for a refreshing contrast, or add it alongside a scoop of coconut or vanilla ice cream for a truly indulgent dessert experience.
Creative Ways to Present
For gatherings, serve Ube Mochi squares on skewers or in cupcake liners for easy grab-and-go finger food. You can also layer them into parfaits, stack with sweet red bean paste, or cut them with cookie cutters for playful shapes.
Make Ahead and Storage
Storing Leftovers
Leftover Ube Mochi keeps nicely in an airtight container at room temperature for up to two days—just make sure the container is well-sealed to prevent it from drying out.
Freezing
For longer storage, wrap individual mochi squares tightly in plastic wrap and freeze in an airtight bag. They’ll keep for up to a month—just let them thaw at room temperature before enjoying.
Reheating
If you prefer your mochi slightly warm, a quick 10-second zap in the microwave brings back that tender, chewy texture. Just take care not to overheat, as mochi can become tough if microwaved for too long.
FAQs
Can I make Ube Mochi without eggs?
Yes! You can substitute the egg with 3 tablespoons of unsweetened applesauce or a flax egg (1 tablespoon ground flax mixed with 2.5 tablespoons water). The texture may be a tiny bit denser, but it will still be deliciously chewy.
Is mochiko the same as regular rice flour?
No, mochiko is made from glutinous (sweet) rice, which gives Ube Mochi its stretchy, gooey texture. Regular rice flour won’t yield the same results, so stick with mochiko for the best chew.
Where do I find ube halaya and ube extract?
You’ll often find ube halaya and ube extract at Asian grocery stores, especially those carrying Filipino ingredients. If you can’t find them locally, many online shops carry both items as well!
What if I want a stronger ube flavor?
You can easily boost the flavor by adding up to an extra 1/2 teaspoon of ube extract. Just be mindful that too much can become overpowering—taste the batter and adjust to your delight!
How do I know when my Ube Mochi is done baking?
The edges should turn a light golden brown, and the center will be set but still springy to the touch. A toothpick inserted in the center may come out with a few moist crumbs (not raw batter).
Final Thoughts
If you’ve never tried making Ube Mochi at home, it’s truly a treat worth sharing—its vibrant color, unique flavor, and satisfyingly chewy texture have a way of turning everyone into a fan. Give it a whirl, and you just might find yourself making batch after batch for family and friends!
Print
Ube Mochi Recipe
- Total Time: 1 hour
- Yield: 16 mochi squares 1x
- Diet: Gluten-Free, Vegetarian
Description
Indulge in the delightful fusion of flavors with these Ube Mochi squares. A Filipino-inspired treat made with glutinous rice flour, coconut milk, and ube halaya, these chewy purple yam delights are perfect for dessert or snacking.
Ingredients
Dry Ingredients:
- 1 cup mochiko (glutinous rice flour)
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
Wet Ingredients:
- 3/4 cup full-fat coconut milk
- 1/4 cup ube halaya (purple yam jam)
- 1/2 teaspoon ube extract
- 1 large egg
Additional:
- butter or nonstick spray for greasing
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish.
- Prepare dry ingredients: In a large bowl, whisk together mochiko, sugar, baking powder, and salt.
- Mix wet ingredients: In another bowl, whisk coconut milk, ube halaya, ube extract, and egg until smooth.
- Combine ingredients: Pour the wet ingredients into the dry and stir until a smooth batter forms. Pour into the prepared dish.
- Bake: Bake for 45–50 minutes until golden. Cool, then slice into squares.
- Serve: Enjoy at room temperature or chilled for a chewier texture.
Notes
- For a stronger ube flavor, adjust the ube extract to your preference.
- Store leftovers in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Filipino-Inspired, Hawaiian
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 10g
- Sodium: 45mg
- Fat: 4g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
