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I have been making this recipe for years and years now and have finally been able to post a recipe! I always whip this out whenever I have a family gathering and those are the most rushed times for me so I have never been able to film the recipe making process haha
My family is obsessed with these and I make them everytime I see them! It is the #1 requested item from me and I’m excited to share this recipe!
This Ube Butter Mochi is chewy, rich, and beautifully vibrant with sweet, nutty ube flavor. With its soft mochi texture and buttery coconut notes, this easy-to-make dessert is the perfect fusion of comforting and indulgent.
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HERE IS HOW TO MAKE UBE BUTTER MOCHI:
WHERE CAN I FIND THESE INGREDIENTS?
The ingredients for this recipe can be found at most grocery stores! It uses very standard baking ingredients however, the only thing that may be tough to find is the mochiko flour and ube extract. I get mine at my local Asian store!
WHAT ARE THE INGREDIENTS?
The ingredients to make this yummy ube butter mochi are:
- Melted Unsalted Butter
- Granulated Sugar
- Eggs
- Vanilla Extract
- Mochiko Flour
- Baking Powder
- Evaporated Milk
- Coconut Milk
- Ube Extract
This is the exact brand of Mochiko Flour I use!!
WHAT EQUIPMENT DO I NEED?
All you’ll need is standard baking equipment! I use one large mixing bowl to combine everything then measuring cups and spoons for the ingredients. I pre melt the butter in the microwave in a small bowl and let it cool down a little bit so it doesn’t cook the eggs.
Here are some of my Amazon favs:
CAN I SUBSTITUTE/ADD ANYTHING OUT?
Since I’m a very simple and beginner baker, I wouldn’t necessarily have many recommendations to the specific items to substitute in this recipe. I have made this recipe as is for many, many years and have never substituted anything! The only thing I have tried to substituting the ube for a different flavour!
I have tried just adding more vanilla and making it plain vanilla butter mochi, and I have also tried using coffee flavour extract to make coffee butter mochi so I’m confident that you can swap flavours if you don’t have ube available!
WHAT DOES UBE BUTTER MOCHI TASTE LIKE?
Ube butter mochi tastes sweet, chewy, and wonderfully rich. 💜
It has a soft, bouncy mochi texture that’s slightly crisp and caramelized around the edges while staying tender in the center. The ube gives it a subtle nutty, vanilla-like sweetness, while the butter and coconut milk add a creamy, almost custard-like richness. The result is a dessert that’s chewy, buttery, and lightly sweet with a unique flavor that’s both comforting and a little tropical!
HOW LONG DOES IT KEEP FOR?
Ube butter mochi stores pretty well if kept properly:
- At room temperature: about 1–2 days in an airtight container.
- In the fridge: 4–5 days, though the texture may become firmer.
- In the freezer: up to 2 months if tightly wrapped.
For the best texture after refrigerating, warm a piece in the microwave for about 10–15 seconds to bring back that soft, chewy mochi texture or thaw it out!
INSPIRATIONS FOR THIS RECIPE?
Oh man, it’s been so long I don’t even know where this recipe originally came from! I don’t even know if I used the original measurements if I did watch a recipe but in the Philippines, we have tons of desserts that involve sticky rice or glutinous rice flour so I believe I watched a video on this and knew my family would love it and they did!
I just continued to make it throughout the years and it’s never disappointed! It’s now something that everything looks for 🤗
ANY OTHER NOTES?
My favorite part is the corners just like brownies! The corners are super buttery and crunchy but one thing to note! The ube mochi will expand in the oven, BUT it deflates when it cools!
Ube Butter Mochi
Ingredients
- 1/2 Cup Unsalted Butter melted
- 2 Cups Granulated Sugar
- 4 Eggs
- 1 tsp Vanilla Extract
- 2 Tbsp Ube Extract
- 1 Box Mochiko Flour
- 2 tsp Baking Powder
- 1 can Evaporated Milk
- 1 can Coconut Milk
Instructions
- Preheat your oven to 350F and grease an 9×13 baking dish.
- In a large bowl, whisk together your butter, sugar, eggs, evaporated milk, coconut milk, ube extract, and vanilla extract until well combined.
- Next, add in your mochiko flour and baking powder and whisk until the batter is smooth.
- Pour into baking dish in an even layer and bake in oven for 1 hour.
- After 1 hour, let cool for 30 minutes then enjoy!
Thank you so much for reading to the end of this recipe! Hope you enjoyed it ❤️
Xo,
Lynn
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