If you have a fondness for chewy, rich, and vibrantly purple treats, this Ube Mochi Recipe will quickly become one of your favorites. Combining the uniquely chewy texture of mochiko sweet rice flour with the heavenly flavor and color of ube halaya and ube extract, this Filipino dessert offers a perfect balance of sweetness and creaminess. The addition of coconut milk and shredded coconut brings a tropical depth that makes each bite utterly irresistible. Whether you’re new to ube or already a fan, this recipe is a delightful way to experience a classic mochiko dessert with a colorful twist that’s just as pleasing to the eyes as it is to the palate.
Ingredients You’ll Need
The wonderful thing about making this Ube Mochi Recipe is that the ingredients are simple yet essential, each contributing something special to the final dessert: flavor, color, or that signature chewy texture. Here’s what you’ll need to gather before starting:
- Mochiko sweet rice flour: The base of your mochi that creates that chewy and tender consistency everyone loves.
- Granulated sugar: Adds the perfect amount of sweetness to balance the creamy and earthy ube flavor.
- Full-fat coconut milk: Provides rich creaminess and a subtle tropical essence that complements ube beautifully.
- Whole milk: Helps achieve the ideal batter consistency and mellow flavor.
- Ube halaya: This purple yam jam is the star ingredient, giving the mochi its signature color and sweet, nutty taste.
- Ube extract: Enhances the vibrant purple hue and intensifies ube’s unique flavor.
- Salt: Just a touch to balance all the sweetness and deepen flavors.
- Large eggs: Bind the ingredients together and add richness.
- Unsalted butter, melted: Adds tenderness and a silky mouthfeel.
- Shredded sweetened coconut (optional): Brings texture and a delightful chewiness that amplifies the tropical vibe.
How to Make Ube Mochi Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350°F. Lightly grease an 8×8-inch baking dish so the mochi won’t stick after baking. This little prep step goes a long way in ensuring your mochi comes out in perfect squares without any fuss.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the mochiko flour, granulated sugar, and salt until well blended. This ensures the sugar is evenly distributed and the flour stays light and airy, helping the batter have a smooth consistency.
Step 3: Mix Wet Ingredients
In a separate bowl, combine the full-fat coconut milk, whole milk, ube halaya, ube extract, eggs, and melted butter. Stir until everything is smooth and fully incorporated, blending the vibrant purple color and ensuring that the ube flavor shines through.
Step 4: Bring It All Together
Gradually pour the wet mixture into the dry ingredients, stirring gently until you have a homogenous batter with no lumps. If you’re adding shredded sweetened coconut, fold it in carefully at this stage to distribute texture throughout the mochi.
Step 5: Bake to Perfection
Pour your batter into the prepared baking dish and smooth the top evenly. Bake for 45 to 55 minutes, until the top is set and lightly golden, and a toothpick inserted in the center comes out mostly clean. The mochi should be firm yet delightfully chewy.
Step 6: Cool Before Slicing
Allow your ube mochi to cool completely in the baking dish. This is super important because slicing it too soon will make the texture gummy and messy. Once cooled, cut into squares to reveal that gorgeous purple hue and perfect chewiness.
How to Serve Ube Mochi Recipe
Garnishes
A sprinkle of toasted shredded coconut or a light dusting of powdered sugar adds the perfect finishing touch that complements the mochi’s sweetness and brings extra texture to every bite. You can also add a drizzle of coconut cream for an indulgent presentation.
Side Dishes
This ube mochi pairs wonderfully with a cup of hot tea, coffee, or even a cold glass of coconut milk for an authentic Filipino dessert experience. It’s also fabulous alongside fresh tropical fruits like mango or pineapple for an extra burst of flavor contrast.
Creative Ways to Present
For a party or special occasion, try serving your ube mochi squares on a bamboo or wooden platter garnished with edible flowers or fresh mint leaves. You can even layer the mochi in dessert cups with whipped coconut cream and crushed pistachios for a stunning layered treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover ube mochi in an airtight container at room temperature for up to two days. For longer freshness, refrigerate the mochi—just be aware it may firm up slightly in the fridge, but the flavor stays wonderful.
Freezing
You can freeze leftover mochi by wrapping it tightly in plastic wrap and placing it in an airtight container or freezer bag. It will keep well for up to one month. Thaw in the fridge overnight before reheating.
Reheating
To bring your ube mochi back to its soft, chewy glory, warm it gently in a microwave for about 20 seconds or steam it briefly. Avoid overheating, which can toughen the texture.
FAQs
Can I use frozen ube halaya for this recipe?
Absolutely! Just make sure to thaw it fully and stir well before adding to your wet ingredients for an even distribution of flavor and color.
Is there a substitute for mochiko sweet rice flour?
Mochiko is key for that chewy texture unique to mochi. While you might find glutinous rice flour, it’s best to use mochiko specifically to get the ideal results.
Can I make this recipe dairy-free?
Yes! Simply replace whole milk and butter with coconut milk or other plant-based alternatives to keep the creamy texture intact while maintaining the tropical flavor profile.
How long does ube mochi last at room temperature?
Up to two days stored in an airtight container is perfect. Beyond that, it’s safer and tastier to refrigerate or freeze to preserve freshness and texture.
Why is my mochi too sticky or gummy?
This usually happens if you slice it while still warm or if the balance of ingredients is off. Always let it cool completely before cutting, and be precise with the measurements for the best chewiness.
Final Thoughts
This Ube Mochi Recipe is a charming way to introduce yourself or your loved ones to a delicious Filipino treat that’s as beautiful as it is tasty. With its vibrant purple color and perfectly chewy texture, it’s sure to become a beloved dessert in your kitchen. Don’t hesitate to give it a try—you’ll be rewarded with each luscious, flavorful bite that’s full of warmth and comfort.
Print
Ube Mochi Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Ube Mochi is a delicious Filipino dessert featuring a chewy texture and vibrant purple color from ube halaya. Made with mochiko sweet rice flour, creamy coconut milk, and rich ube extract, this baked treat combines the traditional flavors of ube with a soft, mochi-like consistency perfect for satisfying your sweet tooth.
Ingredients
Dry Ingredients
- 1 cup mochiko sweet rice flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup full-fat coconut milk
- 1/2 cup whole milk
- 1 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 2 large eggs
- 1/4 cup unsalted butter, melted
Optional
- 1/2 cup shredded sweetened coconut
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the mochiko sweet rice flour, granulated sugar, and salt until evenly combined to ensure a uniform texture.
- Combine Wet Ingredients: In a separate bowl, mix the full-fat coconut milk, whole milk, ube halaya, ube extract, eggs, and melted butter thoroughly until smooth and fully incorporated, creating a rich and creamy mixture.
- Form Batter: Gradually pour the wet ingredients into the dry ingredients, stirring continuously until you achieve a smooth, lump-free batter.
- Add Coconut (Optional): Carefully fold in the shredded sweetened coconut if you desire added texture and flavor in your mochi.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 45 to 55 minutes, or until the top is set, lightly golden, and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Allow the mochi to cool completely in the pan before slicing into squares. This resting time is essential to develop the chewy texture and make clean cuts. Serve and enjoy!
Notes
- For a richer and more authentic flavor, use homemade ube halaya if available.
- Ensure the mochi has cooled fully before cutting to achieve clean slices and maintain the perfect chewy texture.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for extended freshness.
