Ube Mochi

Indulge your taste buds in a fusion of flavors and textures with this Ube Mochi recipe. This unique combination of creates a delectable treat that is not only visually stunning but also incredibly satisfying to the palate.

Ube, also known as purple yam, has gained popularity worldwide for its distinct flavor and rich purple color. Its natural sweetness and earthy undertones make it a beloved ingredient in many Filipino desserts. Combined with the soft and chewy texture of mochi, this recipe takes the classic treat to a whole new level of deliciousness.

Preparing these delightful Ube Mochi treats is a delightful culinary adventure that can be shared with family and friends. If you are looking for a easy fool-proof recipe for a beginner in the kitchen, this recipe is approachable and easy to follow, promising delightful results that will leave everyone craving for more.

I have a fond memory of making mochi when I was a young child at home. It was a very easy and afford dessert my mom would make for us. My mom would load up on the glutinous flour and it was one pantry item we always had readily available. I remember making mochi balls because it was fun for us to make and also it meant we would get a lovely dessert after dinner.

This ube mochi is a new twist to making some vibrant purple ube mochi while also paying tribute to making some chewy and satisfying treats.

So, let’s dive into this mouth-watering adventure and bring the vibrant colors and irresistible flavors of Ube Mochi into your kitchen. Get ready to impress your loved ones and create unforgettable culinary experiences with this delightful recipe.

What is Mochi?

Mochi, a traditional Japanese rice cake, meets the vibrant and captivating purple hue of ube, a Filipino yam variety. If you are looking for a nice breakfast recipe check out my Ube Mochi Waffle, Matcha Mochi Waffles or Ube Mochi Balls with Black Sesame Filling

Why make this?

Great breakfast or snack. These are great for snacking and what great is you can cut them into smaller bite size. You can even pair this up with a nice cup of coffee or a Pumpkin Spice Latte made with Vietnamese Coffee

Mochi. Mochi’s texture gives me a very comforting feeling when I enjoy it during my snack. It helps me calm down and this recipe has such a unique taste. 

Why we love this recipe.

Easy. The recipe is fairly easy to make. There is no equipment needed besides a whisk and a mixing bowl. The hardest part of this recipe is sourcing ube extract and ube halaya jam. 

Great for parties. This recipe can be shared easily at parties. Cut them into any size you want and have them be the talk of the party. 

What is Ube Mochi made of?

The main ingredient in this ube mochi is glutinous rice flour. Glutinous rice flour, also known as sweet rice flour or sticky rice flour, is a type of flour made from glutinous or sticky rice. Unlike regular rice flour, which is made from non-glutinous rice varieties, glutinous rice flour is derived from a specific type of rice that becomes sticky when cooked.

Despite its name, glutinous rice flour does not contain gluten. The term “glutinous” refers to the sticky nature of the rice when cooked, not to the presence of gluten. Therefore, glutinous rice flour is safe for individuals with gluten intolerance or celiac disease.

Adding ube extract will give the mochi the deep purple color and flavor. I like to add the ube halaya jam as it gives it the vanilla sweetness.

Ingredients, Substitution and Variations

ube extract. Ube extract is the ingredient that will give this mochi a vibrant purple color. Find it at any local Asian supermarket. If you are not able to find it due to lack of availability in person the best place to find here.

ube halaya jam. Also known as purple yam jam and is used primarily in desserts. The jam is usually used as a filling for pastries and sweets. I always have a jar of it in my cupboard for whenever I’m in the mood to make some

coconut milk. Coconut milk will make this recipe taste nutty and gives it a nice texture

butter, melted and cooled slightly, plus more for greasing baking pan. The butter will make the mochi moist and gives it a buttery flavor.

granulated sugar. I use granulated sugar, but brown sugar will work as well. Adjust to your preference on the sweetness level.

large eggs. Use room-temperature eggs. If possible use the best quality eggs you can afford to get the best results. 

vanilla extract. Will add more flavor.

glutinous rice flour I usually make mochi with Koda Farms Blue Star Mochiko but this can be easily made with glutinous rice flour in the bag. I use the bag for this recipe and it still turned out really nice. Find glutinous rice flour at Asian Supermarkets or even in big grocery stores. Its important to note the type of flour used to make mochi is important. Do not use rice flour. They are not the same and cannot be substituted.

baking powder. This will help rise the mochi and give it some height.

salt. I use sea salt. I like to add salt to dessert because it gives a nice balance.

Toasted coconut flakes for topping (optional). The toasted coconut flakes will give it the mochi a nice texture. It really complements the deserts. This is optional. If you would like to substitute coconut flakes you can top it 

How to make the Ube Mochi

Step 1

Preheat oven to 350°F. Grease baking pan with butter. You can use any of the following pans: 8” x 8” or 9” x 9” square baking pan,

Step 2

Then, in a medium bowl, combine ube extract, ube halaya, coconut milk, melted butter, sugar, eggs and vanilla until smooth. In a separate large bowl, whisk glutinous rice flour, baking powder and salt. Pour wet ingredients into dry ingredients. Whisk until you achieve a smooth consistency. 

Step 3

Pour batter into prepared baking pan. Give the pan a few hard taps on the counter to knock out air bubbles. Bake for about 60 minutes, or until center is set but bounces back when pushed, and edges are brown.

Step 4

Cool the ube mochi on a wire rack for 1 hour or until the mochi is room temperature. Waiting for it to cool down will give a chewy texture instead of a gooey and custardy inside. 

Set pan on a wire rack to cool fully to room temperature. If you can’t wait until it cools to room temperature, the mochi cake will be more custardy and gooier but not yet its maximum chewiness. 

Success tips on making the best Ube Mochi

Grease the baking pan. This is important to make sure the mochi does not stick to the pan. Once the ube mochi is done baking remove from the oven and let it cool to room temperature.

Eat at room temperature. To get the chewy texture you want to aim for room-temperature mochi. When removing it from the oven it will still be very soft and gooey, but when it’s too cold it will not be as chewy. So aim for room-temperature to get the best-textured ube mochi.

Enjoy Fresh. Ube Mochi is best enjoyed fresh. It has the best texture when eaten on the same day its made.

Recipes FAQs

Is this recipe the same as steamed mochi?

Mochi can be made by steaming or baking into a cake. I love both but this recipe is the baked version. The texture will be different as this recipe calls for melted butter.

Are these vegan?

These are vegan and also gluten free. 

What will go pair well with Ube Mochi

The mochi is great for dessert or snacks. They will pair nicely with ube horchata, ube milk tea boba, matcha latte or Vietnamese iced coffee.

How to store, freeze and reheat

The mochi can be stored in an airtight container on the counter for 1 day or in the refrigerator for upto 3 days. Take it out of the refrigerator and allow for the mochi to come to room temperature.

If you make this recipe, and like it, please give it a rating in the recipe card below and let us know in the comments at the end of the post.

Follow me at CookwithChung on Pinterest to get a notification of all my latest recipes!

Disclaimer: If you purchase anything through a link on this site, I may receive a small commission from the purchase at no extra cost to you. I only recommend products that I would personally use. Thank you so much for the support!