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Hawaiian Butter Mochi with Ube

Velvety Hawaiian Butter Mochi with Ube to Savor Today

Indulge in this Hawaiian Butter Mochi with Ube, a delightful tropical treat that's gluten-free and easy to prepare.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 5 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Hawaiian
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Mochi Base
  • 2 cups sweet rice flour (Mochiko Flour) Substitute with glutinous rice flour if needed.
  • 1 cup granulated sugar No substitutes recommended for best results.
  • 1 cup full-fat coconut milk Can be replaced with whole or almond milk for a lighter taste.
  • 4 large eggs Ensure freshness for best results.
  • ½ cup unsalted butter (melted) Can substitute with coconut oil for a dairy-free option.
  • 1 teaspoon ube extract Can substitute with purple food coloring and vanilla extract if unavailable.

Equipment

  • 8×8-inch baking dish

Method
 

Step-by-Step Instructions for Hawaiian Butter Mochi with Ube
  1. Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
  2. In a large mixing bowl, whisk together the sweet rice flour and granulated sugar until fully combined.
  3. In a separate bowl, mix the coconut milk, eggs, melted butter, and ube extract until smooth.
  4. Pour the wet ingredients into the dry mixture and gently stir until just combined.
  5. Pour the batter into the prepared baking dish and bake for 45-50 minutes until golden brown.
  6. Allow to cool completely in the pan on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Ensure to avoid overmixing the batter to maintain the chewy texture of the mochi.

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