Ube Butter Mochi


A taste of Hawaiian/Filipino fusion in every sweet bite


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Ube Butter Mochi


  • 1 lb glutinous rice flour or mochiko
  • 2 cups sugar
  • 1 Tbsp baking powder
  • pinch salt
  • 5 large eggs room temperature
  • ½ cup melted butter cooled
  • 1 can (13.5 oz) coconut cream or coconut milk
  • 1 cup ube jam/ube halaya
  • 1 Tbsp ube extract
  • butter or oil for greasing pan


  • In a large bowl, toss in all the eggs and whisk until well scrambled.
  • Add melted butter and coconut milk and ube extract. Mix it all together.
  • 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.
  • 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.
  • 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.
  • Bake in the oven at 375°F for 60 minutes.
  • Remove from oven and let cool for about 20 minutes before cutting. Enjoy!


Recipe courtesy of Jeanelle Eats
Course: Dessert
Region: Asia


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