This one bowl Ube Butter Mochi is made with just pure Ube and lots of coconut milk and butter. Oh, there is also no added sugar. Just a small can of coconut condensed milk.
Ube Butter Mochi
My most popular recipe by far is my Black Sesame Butter Mochi recipe and it's also the healthiest one. This Ube Butter Mochi is not. I used a whole cup of melted butter as well as a whole can of coconut milk. It's fat heavy, but not sugar heavy. With the addition of real Ube you also get some fiber it... so I guess it is on the healthy side too. I can't help it!
How to Make Ube Butter Mochi
The best thing about making butter mochi is that it can be made in one bowl. Here is what you need for this recipe:
1 Cup Melted Butter
1 Cup Ube Halaya (This can be store bought or you can make it from scratch using this recipe)
1 16oz Full Fat Coconut Milk
1 7oz Can Coconut Condensed Milk
1 Cup Almond Milk (or Any Milk)
1 Tablespoon Vanilla Extract or Paste
3 Eggs Lightly Scrambled
2 Cups Mochi Powder / Sweet Rice Flour
The first thing I do is melt the butter then add in the Ube Halaya until it's nice and smooth. Next I add in the coconut milk and mix well. After than I add in the coconut condensed milk and the almond milk. I like to add in the eggs all at once with the vanilla and mix it well.
Usually I use a whole box of mochi powder, but because we are using Ube Halaya in the Ube Butter Mochi recipe I was able to cut that down to just 2 cups. The Halaya has fiber from the Ube so no need to use up a whole box of it. Add that in and mix it well until there are no lumps.
Baking the Ube Butter Mochi
To bake Pre-Heat the oven to 350F and spray a 9x13 cake pan with coconut oil. I like have the pan right next to the oven and then pour in the batter. It's nice to be nice and close so you are not carrying that batter across the kitchen. Trust - you don't need a spill.
It will bake for 1 hour and then I highly recommend letting it cool fully before cutting into squares. I let it cool overnight. To save me from the temptation of cutting it, I tend to make butter mochi at night.
You will notice that my Ube Butter Mochi does not have that super vibrant purple that is normally associated with Ube. That color is not natural and is enhanced using food coloring. I don't add food coloring to my food, but if you do want that color you can buy an extract. Unfortunately I can't recommend one as I still haven't found one made with good for you ingredients. You can do a search on Amazon and make your own best pick.
How to Serve and How to Store Butter Mochi
I cut mine into tanagram shapes this time around, but you can just simply cut into squares. It's best to eat butter mochi within 3 days and should be kept at room temperature. If you just can't get through it, you can put it in the refrigerator for up to a week, but before eating a slice put it in the microwave for 10 seconds.
Here Are My Other Butter Mochi Recipes for You to Try
- 1 Cup Melted Butter
- 1 Cup Ube Halaya This can be store bought or you can make it from scratch using this recipe
- 1 16 oz Full Fat Coconut Milk
- 1 7 oz Can Coconut Condensed Milk
- 1 Cup Almond Milk or Any Milk
- 1 Tablespoon Vanilla Extract or Paste
- 3 Eggs Lightly Scrambled
- 2 Cups Mochi Powder / Sweet Rice Flour
- Pre-Heat oven to 350F and spray a 9x13 cake pan with coconut oil.
- Pour the melted butter in a large bowl with the Ube Halaya. Mix well using a whisk.
- Add in each of the milk one by one mixing very well in between.
- Add in the eggs and vanilla and mix well again.
- Finally add in the sweet rice flour and mix until there are no lumps.
- Pour into the the pan and bake for 1 hour.
- Leave to cool overnight and then cut into squares to serve.
- Will keep at room temperature for 3 days. If you need to keep longer you can refrigerate for up to 7 days, however it will be a little bit rubbery. To fix that pop in the microwave for 10 seconds.