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Hawaiian Butter Mochi with Ube

Delicious Hawaiian Butter Mochi with Ube for Sweet Moments

This Hawaiian Butter Mochi with Ube is a delightful, gluten-free dessert that combines the flavors of coconut and ube.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 9 squares
Course: Desserts
Cuisine: Hawaiian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 cups Sweet Rice Flour (Mochiko Flour) Essential for chewy texture.
  • 1 cup Granulated Sugar Balances flavors.
  • 1 can Full-Fat Coconut Milk Rich and creamy taste.
  • 3 large Eggs Provides structure.
  • 1/2 cup Unsalted Butter (melted) Adds richness.
  • 2 teaspoons Ube Extract Distinctive flavor and color.

Equipment

  • 8x8-inch baking dish
  • Mixing Bowls
  • whisk
  • Oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
  2. In a large mixing bowl, whisk together the sweet rice flour and granulated sugar until well combined.
  3. In another bowl, mix the melted unsalted butter, full-fat coconut milk, eggs, and ube extract until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Pour the batter into the prepared baking dish and bake for 45-50 minutes until golden brown.
  6. Let it cool completely in the baking dish before slicing into squares to serve.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 20mgIron: 1mg

Notes

Allow the mochi to cool before slicing for better texture. You can store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.

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