Ube Butter Mochi

Name: Ube Butter Mochi
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Asian, Japanese
Ingredients: 1 lb (16oz) glutinous rice flour or mochiko; 2 cups granulated white sugar; 1 tablespoon baking powder; pinch of salt; ½ cup melted butter; 1 can (13.5oz) coconut cream or coconut milk; 1 cup ube jam/ube halaya; 1 tablespoon ube extract; butter or oil (for greasing baking pan); pinipig (for topping)

9 steps

Prep:15minCook:1h

Classic butter mochi recipe but with ube extract AND ube jam to make it the most purple dessert you'll ever make

Updated at: Thu, 19 Oct 2023 06:54:39 GMT

Ingredients

16 servings

1 lbglutinous rice flour

or mochiko

2 cupsgranulated white sugar

1 tablespoonbaking powder

salt

½ cupbutter

melted

1 x 13.5 ozcoconut cream

can, or coconut milk

1 cupube jam

halaya

1 tablespoonube extract

butter

or oil, for greasing baking pan

pinipig

for topping

Instructions

Step 1

In a large bowl, toss in all the eggs and whisk until well scrambled.

Step 2

Add melted butter and coconut milk and ube extract. Mix it all together.

Step 3

Add the sugar, mix lightly and then add the glutinous rice flour, baking powder, salt. Mix until there are no more lumps. Be sure to scrape the sides to remove any flour that is stuck to the sides.

Step 4

Preheat oven to 375°F. Grease your baking pan with butter or oil. Make sure your baking pan is at least 10 x 10 inches.

Step 5

Pour about half the batter into your pan and then, using a piping bag, pipe ube jam so that when you eventually slice it, each slice will have a bit of the ube jam. Then pour the remaining batter. If you see any ube jam peeking through the top, just smooth out the top with a spatula or wooden spoon

Step 6

Bake in the oven at 375°F for 60 minutes.

Step 7

Remove from oven and let cool for about 20 minutes before cutting.

Step 8

Toast your pinipig in a dry pan over heat to get it extra crunchy and release a bit more flavor

Step 9

Sprinkle pinipig on top and enjoy!

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