Ube Mochi Recipe (Hawaiian Butter Mochi) is tender, chewy, and bursting with vibrant purple flavor. Inspired by classic Hawaiian butter mochi, this version highlights ube extract for that unmistakable color and taste. Even better, this Ube Mochi Recipe (Hawaiian Butter Mochi) comes together in just one bowl with fewer than 10 ingredients.
If you love desserts that are both soft and satisfyingly chewy, this Ube Mochi Recipe (Hawaiian Butter Mochi) will quickly become a favorite. It's simple enough for beginner bakers yet impressive enough for potlucks, parties, or holiday gatherings.
The first time I baked Ube Mochi Recipe (Hawaiian Butter Mochi), I couldn't believe how easy it was. I expected something complicated, but all it took was mixing, pouring, and baking. When I sliced into the cooled pan, the texture was perfectly chewy with crisp edges. Every bite delivered that rich, tropical ube flavor balanced by creamy coconut milk. It instantly became one of my go-to desserts.
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a 9×13-inch baking pan with parchment paper.
- Mix melted butter and sugar until combined.
- Add eggs one at a time, then stir in ube extract.
- Add mochiko flour and baking powder, mix until mostly combined.
- Add evaporated milk and coconut milk. Stir until smooth.
- Pour into pan and bake 45 minutes until edges are set and center has minimal dry crumbs.
- Cool completely before slicing into bars.
Nutrition
Notes
Tried this recipe?
Let us know how it was!What Is Ube Mochi?
Understanding Butter Mochi
Ube Mochi Recipe (Hawaiian Butter Mochi) is based on Hawaiian butter mochi, a baked dessert made with mochiko (sweet rice flour), butter, eggs, and coconut milk. Unlike Japanese filled mochi, butter mochi is baked into bars.
The result is a dessert that's crisp around the edges yet soft and chewy in the center.
What Makes It "Ube"
Ube is a purple yam popular in Filipino desserts. In this Ube Mochi Recipe (Hawaiian Butter Mochi), ube extract provides both flavor and its beautiful deep violet color.
Because this recipe uses extract instead of ube jam or halaya, the texture remains smooth and chewy without becoming dense.
Why You'll Love This Ube Mochi Recipe (Hawaiian Butter Mochi)
1-Bowl Simplicity
This Ube Mochi Recipe (Hawaiian Butter Mochi) uses one large mixing bowl. You combine wet ingredients, add dry ingredients, stir until smooth, and bake.
There's no need for complicated techniques or specialty tools.
Perfectly Chewy Texture
Thanks to mochiko flour, this dessert has a signature chewiness that sets it apart from traditional cake or brownies.
Because sweet rice flour is naturally gluten-free, you don't have to worry about overmixing the batter.
Makes a Big Batch
Baked in a 9×13-inch pan, this recipe yields about 36 bars. Therefore, it's perfect for sharing.
Ingredients for Ube Mochi Recipe (Hawaiian Butter Mochi)
Key Ingredients
- Unsalted butter
- Granulated sugar
- Eggs
- Ube extract
- Mochiko (glutinous rice flour)
- Baking powder
- Evaporated milk
- Full-fat coconut milk
Important Notes
Ube Extract: This gives the mochi its signature purple color and flavor. Ube jam or halaya cannot be substituted without affecting texture.
Mochiko Flour: While other brands of sweet rice flour may work, Mochiko yields the best texture.
Coconut Milk: Use full-fat coconut milk, not coconut cream. Coconut cream can make the mochi greasy.
Evaporated Milk: Full-fat evaporated milk creates a richer, creamier texture.
How to Make Ube Mochi Recipe (Hawaiian Butter Mochi)
Step 1: Prepare the Pan
Preheat oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
Step 2: Combine Wet Ingredients
In a large bowl, mix melted butter and sugar until combined.
Add eggs one at a time, mixing well after each addition.
Stir in the ube extract until evenly blended.
Step 3: Add Dry Ingredients
Add mochiko flour and baking powder.
Mix until mostly combined.
Step 4: Add Milk
Pour in evaporated milk and coconut milk.
Stir thoroughly until the batter is completely smooth with no lumps.
Because mochiko contains no gluten, you can mix confidently without worrying about toughness.
Step 5: Bake
Pour the batter into the prepared pan.
Bake for about 45 minutes, or until the edges are set and a tester inserted in the center comes out with minimal dry crumbs.
Allow the mochi to cool completely before slicing.
Expert Tips for Perfect Ube Mochi
- Mix until perfectly smooth; lumps affect texture.
- Do not overbake; minimal dry crumbs indicate doneness.
- Let cool fully before slicing for clean cuts.
- Avoid refrigerating if possible; chilling can change texture.
- Use room temperature eggs for smoother batter.
Because the mochi firms up as it cools, patience is essential before cutting into bars.
Storage and Serving
Store Ube Mochi Recipe (Hawaiian Butter Mochi) in an airtight container at room temperature for up to two days.
For longer storage, refrigerate up to five days. However, bring to room temperature before serving for best texture.
You can also freeze sliced bars for up to two months. Thaw at room temperature before enjoying.
Frequently Asked Questions
Can I substitute ube jam for ube extract?
No. Ube jam alters both texture and moisture levels.
Why is my mochi oily?
You may have used coconut cream instead of coconut milk.
Why did my mochi turn pink?
Some taro extracts produce lighter, pinkish tones rather than deep purple.
Can I halve the recipe?
Yes. Use an 8×8-inch pan and bake slightly less time.
How do I get clean slices?
Cool completely and use a sharp knife or bench scraper.
Conclusion
Ube Mochi Recipe (Hawaiian Butter Mochi) combines tropical flavor with irresistible chewiness in one simple, foolproof dessert. With its vibrant purple color and soft texture, it stands out on any dessert table.
Because it's easy, reliable, and always crowd-pleasing, this Ube Mochi Recipe (Hawaiian Butter Mochi) deserves a permanent spot in your baking rotation. One bowl, minimal effort, maximum happiness in every bite.
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