Extra buttery and chewy Ube Butter Mochi with a delightful crispy crust. This Japanese Hawaiian fusion ube mochi cake has the perfect chewy texture, and a sweet, earthy flavor.
Table of contents
It's no secret that I'm a big fan of all things mochi. This ube butter mochi cake is probably one of the best mochi desserts I've ever had. It's not only delicious, but it's also super easy to make!
Ube mochi cake is delightful blend of a classic Hawaiian treat and Japanese mochi, with a unique chewy texture and earthy flavor. Made with ube halaya jam, this butter mochi tastes sweet and earthy, with hints of coconut. It's a flavor play on the original Coconut Hawaiian Butter Mochi.
Ube butter mochi cake has a distinct chewy and sticky texture, that I find completely addictive! It's a bit like a chewier version of chi chi dango, but made with real ube.
If you love all things mochi, you need to try this Pumpkin Butter Mochi that's just bursting with flavor! Indulge in this decadent Chocolate Butter Mochi or this grassy deliciousness Matcha Butter Mochi Cake.
For more fun ube desserts, check out reader favorite Chewy Ube Cookies, this silky smooth Homemade Ube Ice Cream, or the refreshing Ube Bubble Tea.
Why you'll love this recipe
- Natural Ube Flavor: This ube mochi cake is made with ube halaya jam, so it tastes like real purple yam. The vibrant purple color is also entirely natural!
- Chewy Texture: The blend of glutinous rice flour and butter gives this mochi cake a satisfying chewy and bouncy texture. It’s also really buttery and soft, with a satisfying crunchy top.
- Easy to Make: You don't need any special skills or tools to make this easy recipe. All you need is a few minutes and handful of ingredients to make the most delicious ube sweet treat!
Ingredient round-up
- Ube: You can use either ube halaya jam, ube extract or ube puree. Ube halaya is my favorite to use, because it’s already sweetened and can easily be found in most Asian shops. However, you can also use ube extract or ube concentrate if you can't find the real deal.
- Glutinous Rice Flour: Essential for achieving the classic chewy texture of a traditional Japanese rice cake. Also known as Mochiko flour or Japanese sweet rice flour, you can find it in Asian supermarkets or online.
- Coconut Milk: Coconut milk adds a creamy texture and makes this a true Hawaiian mochi dessert. Also, in terms of flavor, coconut and ube are a match made in Heaven!
- Melted Butter: For that silky, rich texture, melted butter is key. It gives the ube mochi cake a really rich and decadent texture and a creamy, buttery flavor.
Substitutions & Variations
This Ube Butter Mochi recipe can be easily customized to suit your personal taste. Here are some suggestions:
- Milk – Coconut milk can be replaced with regular milk or non-dairy milk alternatives. Almond or oat milk are also good choices.
- Brown Sugar – A good swap for white sugar, adding a hint of molasses flavor. However, brown sugar can make the ube mochi cake less purple in color.
- Coconut flakes – Sprinkle some coconut flakes or shredded coconut on top for extra texture and flavor. You can also mix them into the cake batter.
- Vanilla Extract – A hint of vanilla extract can elevate the flavors even more and add a sweet, floral aroma.
How to make this recipe
1. In a large bowl, whisk together all the wet ingredients.
2. In a separate bowl, whisk the dry ingredients. Then, mix them into the wet ingredients.
3. Pour the mochi cake batter into the lined tray.
4. Sprinkle coconut flakes on top of the batter, then bake. Cool down fully, then slice and enjoy!
Expert Tips & Tricks
- Room temperature ingredients: For the best consistency, ingredients need to be at room temperature. This way they’re easier to mix into a lump-free mixture. The butter should be melted, then also cooled to room temperature.
- Baking: All ovens are different, so it’s important you keep a close eye on your ube butter mochi cake to avoid overbaking it. Once ready, it should have a slight wobble in the middle, without being burnt on top.
- Cutting: Let the cake cool down completely before slicing it. The cake is very soft and sticky, so using a knife wrapped in plastic wrap makes it easier to slice.
- Enjoy fresh: For the best texture, I recommend eating this mochi cake within a few hours of baking or the same day.
Serving & Storing
Unfortunately, ube mochi cake goes bad very quickly, because coconut milk makes it spoil faster. For the best flavor and texture, I recommend eating it fresh, on the day.
Fridge: Cover in plastic wrap, place in an airtight container and store in the fridge for up to 2 days maximum.
Freezer: Cover in plastic wrap and aluminum foil, then freeze for up to 2-3 months. Thaw in the fridge overnight, then reheat in the air fryer at 350F (180C) for 5-10 minutes to make the top crunchy again.
Frequently asked questions
When the ube mochi cake forms a slimy coat on the sides or bottom, it means it has gone bad and needs to be discarded.
Ube mochi cake can be stored for up to 2 days, in the refrigerator. However, I recommend eating it within 1 day for the best texture and flavor.
Butter mochi is made with sweet rice flour, which does not contain gluten. Although it’s also called glutinous rice flour, this in fact does not contain any gluten.
No, in this recipe glutinous rice flour cannot be replaced with plain rice flour. Glutinous rice flour is what gives the butter mochi its chewy, bouncy texture.
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If you’ve tried this recipe out, please don’t forget to rate and comment on this post. I love hearing from you, so feel free to reach out to me on social media as well and tag me in your posts!
Recipe
Buttery & Chewy Ube Butter Mochi Cake
Ingredients
- 3 medium eggs room temperature
- 5 tablespoons butter melted
- ¼ cup sugar
- ¾ cup ube halaya jam*
- ½ teaspoon ube extract optional
- 1 ¾ cups coconut milk
- 1 cup milk
- 2 ½ cups mochiko sweet rice flour
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat oven to 180°C (350°F). Prepare a 9 x 13 inches baking tray by either lining it with parchment paper or brushing with butter and dusting with mochiko flour.
- In a large mixing bowl, combine the eggs and sugar, whisking until pale in color. Add in the melted butter, mixing again to combine.
- In a medium microwave-safe bowl, add the ube halaya. Microwave in short intervals of 30 seconds until smooth and more liquid. For a lump-free consistency, pass it through a large sieve. Add the ube halaya to the rest of the wet ingredients, then mix well to combine.
- Pour in the milk and cream, then whisk well until fully combined. If desired, add ube extract for a more intense flavor.
- In a separate large bowl, sift the mochiko flour, baking powder, salt and pumpkin pie spice. Whisk all the dry ingredients together.
- Pour the wet mixture into the flour, then use a whisk to mix combine until silky and lump-free.
- Slowly pour the mochi batter into the lined tray, then use a skewer to run it through the batter to remove air bubbles.
- Bake for 50-55 minutes, or until the top looks golden-brown and there is little bobble in the middle.
- Once baked, allow to cool for 30 minutes in the tray, then transfer to a wire rack and cool for another hour.
- To slice, use an oiled knife to prevent sticking. Serve with an extra sprinkle of pumpkin pie spice on top!
Notes
- For the best results, I recommend using a kitchen scale in grams. To see metric measurements >> toggle on Metric in recipe card.
- Ube halaya: can be replaced with ¾ cup pure ube puree + 1 cup sugar
- Mochiko rice flour: also known as glutinous rice flour or sweet rice flour. Plain rice flour cannot be used.
- Storing: Consume fresh for the best texture. To store, cover in plastic wrap and place in an airtight container in the fridge for 1-2 days maximum.
- Nutritional value is estimative and is calculated per serving, without any optional ingredients. This recipe makes 16 large servings.
Nutrition
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