Ube butter mochi is a delicious, chewy dessert made with glutinous rice flour. The purple hue comes from ube, a yam native to the Philippines. It’s simple to make and is often served at gatherings. You can make it all in one pan, and it’s great for a last-minute dessert. The ube flavor adds a unique twist, making this dessert stand out.

Jeanelle, who submitted this recipe, grew up in the Philippines and later moved to California. She’s always loved desserts with sticky rice. She learned about butter mochi during a trip to Hawaii, where she noticed it in many local shops. The dish reminded her of the Filipino treats she grew up with, and she fell in love with the combination of chewy textures and the hint of coconut flavor.

Origins

The origins of mochi can be traced back to Japan, where it has been enjoyed for centuries as a rice cake made from glutinous rice. It is traditionally used in various Japanese sweets and savory dishes. Mochi made its way to Hawaii through Japanese immigrants in the late 19th and early 20th centuries, where it was adapted to local tastes and ingredients.

Ube, on the other hand, is a staple in Filipino cuisine. Its bright purple color and sweet, nutty flavor make it a popular ingredient in many Filipino desserts, such as ube halaya (purple yam jam) and ube ice cream.

Cultural Significance

Ube Butter Mochi reflects the cultural fusion present in Hawaii, where diverse culinary influences coexist. The combination of Hawaiian mochi with Filipino ube creates a unique dessert that celebrates the heritage of both cultures. This dish is often served during gatherings, celebrations, and family events, embodying the spirit of community and sharing.

Ingredients

Ube Butter Mochi typically includes:

• Glutinous Rice Flour: The base ingredient for the mochi, providing its chewy texture.
• Ube Puree: This gives the dessert its distinct purple color and flavor.
• Butter: Adds richness and a unique flavor profile to the mochi.
• Sugar: Sweetens the mixture, enhancing the overall taste.
• Coconut Milk: Often used for added creaminess and depth of flavor.

Modern Popularity

In recent years, Ube Butter Mochi has gained popularity beyond Hawaii and the Philippines, particularly in food trends that celebrate ube’s unique flavor and vibrant color. It is often featured in social media posts and food blogs, highlighting its appeal to a broader audience. Many bakeries and restaurants now offer variations of this dish, showcasing creative takes on traditional recipes.

To make the dessert, start by whisking eggs in a bowl, then add melted butter, coconut milk, and ube extract. Add in the glutinous rice flour, sugar, baking powder, and salt mixing thoroughly. The batter should be smooth, without lumps. After greasing a pan, pour half the batter, pipe ube jam over it, and cover with the remaining batter. Bake at 375°F for about an hour, and let it cool before serving.

I loved how vibrant and delicious this cake turned out! The balanced sweetness really impressed me. Its spongy texture has a slight chew from the mochiko flour and the ube jam at the bottom adds a burst of flavor. As someone who doesn’t usually like sweets, this cake won me over. The vibrant purple color excited me throughout the cooking process. The aroma filled my house, creating an overall wonderful experience.