Is mochi naturally gluten-free?

Yes! This mochi recipe is naturally vegan and gluten-free thanks to the glutinous rice flour base.

Where is firm silken tofu in grocery stores?

You want to pick up a shelf-stable package of firm silken tofu for this recipe. In larger chain grocery stores, this is often stocked in the international aisle or Asian food section. You may also have luck finding it at your local Asian supermarkets.

Can I freeze this ube mochi?

We haven't tested freezing this mochi because it doesn't last long enough in our house! Freezing may negatively impact the texture, but if you try it and experience good results, please leave a comment below to share with others!

Can I replace the ube halaya jam with just pure ube?

Unfortunately, this won't work. Ube jam has a specific consistency, sweetness, and flavor that you won't be able to get with plain ube. To sweeten the mochi properly, you need 3/4 cup ube halaya.

Ube Butter Mochi

Name: Ube Butter Mochi Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Hawaiian
Ingredients: 1 lb (16 oz) glutinous rice flour; 1 cup granulated sugar; 2 teaspoons baking powder; ¼ teaspoon salt; 12 oz firm silken tofu; 1 can (13.5 oz) coconut milk; 1 cup non-dairy milk; ¾ cup ube halaya; ½ cup (1 stick) vegan butter, melted; ¾ teaspoon ube extract; 9×13″ casserole dish; Large mixing bowl; High-speed blender; Whisk

Description

This Ube Butter Mochi is a fun Filipino twist on the popular Hawaiian Butter Mochi. It’s deliciously chewy, slightly crisp around the edges, and infused with the sweet, nutty flavor of our homemade ube halaya jam. All you need is a few simple ingredients!

Ingredients

1 lb (16 oz) glutinous rice flour
1 cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
12 oz firm silken tofu
1 can (13.5 oz) coconut milk
1 cup non-dairy milk
¾ cup ube halaya
½ cup (1 stick) vegan butter, melted
¾ teaspoon ube extract

Equipment

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Instructions

Preheat and prep. Preheat the oven to 350°F. Grease a 9×13″ baking sheet and set aside.
Combine the dry ingredients. To a large bowl, add the glutinous rice flour, sugar, baking powder and salt. Whisk until well combined.
Blend the wet ingredients until smooth. Add the silken tofu, coconut milk, non-dairy milk, ube halaya, melted butter, and ube extract to a high-speed blender. Blend until very smooth.
Combine the wet and dry ingredients. Pour the blended mixture into the bowl with the dry ingredients. Whisk together until combined. Transfer to the prepared baking dish and bake for 1 hour, or until golden brown around the edges.
Slice and serve. Allow the cake to cool completely before slicing. Enjoy!

Notes

Storage: This dessert is best enjoyed while fresh, but will keep in an airtight container at room temperature for 1-2 days.
Sugar: You can adjust the sugar depending on how sweet you like your butter mochi.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Dessert, Snack
Method: Oven
Cuisine: Hawaiian