Ube mochi is tender, chewy and one of the most delicious ways to enjoy ube or purple yam. Based on the widely popular Hawaiian butter mochi, it’s one of the easiest recipes to make too! 1 bowl, less than 10 ingredients, done in less than an hour, happiness in every bite.
(Love everything ube? Check out this collection of the best ube dessert recipes. And if you’d like to try the Filipino version of mochi, check out this espasol recipe.)
Ube mochi has been making the rounds ever since Trader Joe’s introduced their Ube Mochi Pancake & Waffle Mix.
It was such an amazing product that people started using it to make ube mochi cakes, cookies, muffins, bread and more.
This recipe is different in that it doesn’t use a pre-made mix but it’s just as easy to make. And even more amazing.
Let’s get to it.
What is ube mochi
The word “mochi” refers to two different treats — the Hawaiian snack we have here, and Japanese mochi, which is shaped like a bun and filled with red bean paste, matcha, chocolate and more.
Both are made of Mochiko, a Japanese sweet rice flour made from cooked mochigome, a glutinous variety of short-grain rice.
In addition to mochiko, ube butter mochi is also made with coconut milk for a perfectly tropical treat.
It’s then baked until deliciously tender and chewy. There’s nothing quite like it!
Why you’ll love it
Ube butter mochi is one of the easiest ube treats you can make. It’s similar to ube brownies (some people call it ube mochi brownies) but way chewier.
I love making it, hope you do, too.
- 1-bowl recipe. Don’t you just love recipes that only use 1 bowl? Makes for easy cleanup! And you’ll need less than 10 ingredients too.
- Straightforward steps. Each step is simple and straightforward. No special techniques or tools needed.
- Makes a big batch. This recipe makes a big batch of 36 bars (more, depending on how you slice them), making it perfect for potlucks, picnics, and more.
- Foolproof. Best of all, it’s an easy, no-fail recipe. Hard to go wrong with this one!
(Looking for mochi perfect for Thanksgiving? Try pumpkin mochi! And mochi muffins and chocolate butter mochi are perfect everyday grab-and-go snacks.)
How to make
To make ube mochi, all you’ll need to do is combine all ingredients and bake. It’s that easy.
Ingredient notes
You’ll need pantry staples like butter, sugar, eggs and baking powder. A few things to note about the other ingredients:
- Ube extract — we use ube extract to flavor the mochi in this recipe. Unfortunately, you can’t substitute ube jam, ube halaya or ube powder. You can find ube extract in Asian supermarkets or on Amazon.
- Mochiko flour — while any brand of glutinous rice flour can work (sometimes also called sweet rice flour), I’ve had best results using Mochiko. You can find it in the international aisle of your supermarket, in Asian grocery stores and on Amazon.
- Evaporated milk — you’ll want to use full-fat evaporated milk for the richest and creamiest texture.
- Coconut milk — also best to use full-fat coconut milk. And make sure you’re using coconut milk and not coconut cream. I’ve found that coconut cream makes the mochi very oily.
(Got extra butter and ube extract? Make some ube butter! And if you love ube and coconut together, you’ll enjoy this ube tres leches cake.)
Baking tools
As far as baking tools, you’ll need:
- 9×13 inch baking pan
- Electric hand mixer — you can choose to mix the batter by hand but I like using my mixer for the smoothest mixture. And happily, since glutinous rice flour is actually gluten-free, there’s no risk of over-mixing the batter.
- Sharp knife or bench scraper — to slice the baked mochi.
Step-by-step photos
Preheat your oven to 350F. Line a 9×13 inch baking pan with parchment paper and set aside.
Place melted butter and sugar in a large bowl.
Mix until combined.
Add eggs one at a time.
Ensure each addition is incorporated well.
Add ube extract.
Stir until evenly blended.
Add mochiko and baking powder.
Stir until about 80-90% combined.
Add evaporated milk and coconut milk.
Stir until incorporated. Ensure your batter is perfectly smooth and has no lumps.
Transfer the batter to your prepared pan.
Bake for 45 minutes or until a tester inserted in the center comes out with minimal dry crumbs.
Remove from oven and allow to cool completely in the pan before slicing into bars.
Expert baking tips
Easy, right? Here are more tips for perfect ube butter mochi every time.
- Don’t be afraid to stir the batter until very smooth because there is no risk of over-mixing here. Despite its name, glutinous rice flour or mochiko is gluten-free.
- Ube mochi is delightfully chewy and sticky. For the cleanest slices, ensure the mochi is completely cool before cutting into bars. I prefer not to put it in the fridge though as I find that chilling changes the texture of the mochi dramatically.
- You’ll know your mochi is done when the sides begin to firm up and when a tester inserted in the middle comes out with minimal dry crumbs. I don’t wait until the tester comes out completely clean. Minimal dry crumbs is when I get the perfect mochi texture.
Recipes FAQs
For those of you who aren’t familiar with ube, it’s the Filipino word for purple yam.
Ube is common in Asian cooking and has been a staple in Filipino cuisine for generations. It’s most often used in making desserts.
A lot of people mistake ube for taro, Okinawan sweet potato and purple sweet potato but they’re all different kinds of root vegetables and have different flavor profiles as well.
Different people describe ube flavor differently — from nutty and earthy to sweet with notes of vanilla.
Everybody agrees on one thing though — ube is delicious!
Yes! You can make ube mochi up to 2 days ahead of when you’re planning to serve them.
Ube mochi is best stored covered on your counter. They should be good for up to 3 days.
I don’t recommend storing them in the fridge because they will get tough and even warming them up won’t get that chewy texture back.
Ube recipe ideas
Want to explore more ube recipes? Try these:
Happy baking!
Did you make this ube butter mochi recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Ube Mochi Recipe
Equipment
Ingredients
- ½ cup unsalted butter melted and allowed to cool slightly
- 1½ cups granulated sugar
- 4 pieces large eggs room temperature
- 2 tbsp ube extract
- 1 16-oz box Mochiko flour can also use glutinous rice flour
- 2 tsp baking powder
- 1 12-oz can evaporated milk
- 1 14-oz can coconut milk
Instructions
- Preheat your oven to 350F. Line a 9×13 inch baking pan with parchment paper and set aside.
- In a large bowl, stir melted butter and sugar until combined.½ cup unsalted butter, 1½ cups granulated sugar
- Add eggs one at a time. Ensure each addition is incorporated well.4 pieces large eggs
- Add ube extract and stir until evenly blended.2 tbsp ube extract
- Add mochiko and baking powder and stir until about 80-90% combined.1 16-oz box Mochiko flour, 2 tsp baking powder
- Add evaporated milk and coconut milk. Stir until incorporated. Ensure your batter is perfectly smooth and has no lumps.1 12-oz can evaporated milk, 1 14-oz can coconut milk
- Transfer the batter to your prepared pan and bake for 45 minutes or until a tester inserted in the center comes out with minimal dry crumbs.
- Remove from oven and allow to cool completely in the pan before slicing into bars.
Video
Notes
- The yield depends on how big or small you slice your mochi. The estimated nutrition information is based on 36 bars.
- Don’t be afraid to stir the batter until very smooth because there is no risk of over-mixing here. Despite its name, glutinous rice flour or mochiko is gluten-free.
- For the cleanest slices, ensure the mochi is completely cool before cutting into bars.
- You’ll know your mochi is done when the sides begin to firm up and when a tester inserted in the middle comes out with minimal dry crumbs.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Angie
We love ube and the kids love ube mochi especially! It’s become our go-to snack/dessert. I can’t always find Mochiko so when I do let’s just say I buy waaaay more than I need lol.
Jolina
LOL same! Happy to hear you and the kids love ube mochi!
Lee
This came out so good! The texture and the taste is perfect! My family loves it. Thank you!
My only question is, how do I store this? Because the recipe makes enough to bring to a party
Jolina
Hi Lee, that’s great! You can store them covered on your counter. They should be good for up to 3 days. If you need to keep them for longer, you can transfer them to the fridge. This isn’t ideal because the texture will change, but you can get some of that chewiness back by microwaving them before serving. Enjoy!
Liza Madayag
I followed this recipe step by step, mine didn’t turn out as purple as yours. Did you use food coloring?
Jolina
Hi Lisa, no I didn’t. All that color comes from the ube extract (I use McCormick).
Liza Madayag
Hello 2 tablespoon of ube extract? Please confirm before I go to the store LOL
Thank you!
Jolina
Yes 2 baking tablespoons 🙂 Enjoy!
Susan Roque
Ube mochi was delicious! My grandkids loved them and they asked that I make them again. Thank you Jolina.
Jolina
That’s great Susan! You’re most welcome 🙂
Lorigay Laskin
While it was very simple to make and fun to look at, the end result was – to quote my baking testers – the flavor is wonderful but there’s something off with the texture.
The texture was gummy and while we use ube a lot, and I won’t stop experimenting, I do not think I’ll be doing this recipe again.
Thank you for sharing and will post the final results on Facebook – tagging you of course!
Thanks again.
Jolina
Hi! Thanks for trying the recipe. Mochi is supposed to be chewy and stretchy 🙂 You did it correctly!
Phyllis
Just made this using exact ingredients called for. Mine didn’t turn out quite as stretchy/gummy. Texture was similar to a brownie. Still yummy though
Jolina
Hi Phyllis, that’s strange when using Mochiko. In any case, glad you still found them delicious!
Anna
We love butter mochi! And the addition of ube takes it to the next level. My kids can’t get enough.
Jolina
We love butter mochi too! Watch out for more mochi recipes in the coming weeks 🙂
Marie
I found this recipe on Pinterest and just had to try it because it looks so good. And it didn’t disappoint! So easy and delicious. It’s great for snacking.
Jolina
Glad you liked them Marie!
Julianne
This was great and very easy to make, thank you! Can’t wait to make your other ube recipes.
Jolina
Happy to hear that Julianne! Enjoy!
S. Gwizdak
I made these. They are amazing. I cut the sugar down by about 2/3 though. I will never bother with brownies without mochi flour. Will try with matcha next, what is your favorite ube extract?
Jolina
Glad you liked them! I always use the McCormick brand.
Agnes
Mine is still runny after an hour baking and I followed the recipe
Jolina
Hi Agnes, just continue baking until set. Enjoy!
AQ
I had my kids make this, and it’s definitely fool proof. Turned out so yummy! Do you think the Ube extract can be substituted with a different flavor, such as Pandan extract?
Jolina
Hi AQ, happy to hear the kids liked it! And yes, I think pandan would work wonderfully 🙂
Rose
Hi Jolina,
Thank you for sharing this recipe. I made it recently and it turned out great. It was a hit with my co-workers. I will definitely make it again!
Jolina
That’s awesome Rose. Glad you guys liked them!
Leng
Hello there!
I’m excited to give this recipe a try and I was wondering if there will be a big difference using the Mochiko brand vs the regular glutinous rice flour? Thank you!
Jolina
Hi Leng, nope there shouldn’t be 🙂 Enjoy!
Gretchen C
Hi! I’ve baked ube mochi in the past but the top, sides and bottom always turns out brown. How do you get yours to be a completely purple color?
Jolina
Hi Gretchen, if you look at the first photo in the post, you’ll see the edges of the mochi are brown too. This is normal since it touches the pan. The bottom stays purple since the pan is lined with parchment, and if your tops are getting too brown, you can loosely cover with aluminum foil. Hope this helps!
Mons
So I don’t have the extract but I have a can of ube condensed milk. Think I can use that instead of the sugar?
Jolina
Hi Mons, unfortunately you can’t sub condensed milk for the sugar.
Ambie
Can I use regular milk in replacement of coconut milk?
Jolina
Hi Ambie, I haven’t tried so I can’t say for sure. Just note that the coconut milk gives mochi a coconut-y flavor that regular milk won’t have.