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 You’ll Need
- Glutinous rice flour: Also known as sweet rice flour, this ingredient is key for mochi’s signature sticky, chewy texture. If you’ve made our popular Palitaw Recipe or Ginataang Bilo-Bilo, you might have some leftover glutinous rice flour in your pantry!
- Sugar: Regular white sugar or granulated sugar is best and will sweeten without overpowering the flavor in the ube. You can adjust the sugar depending on how sweet you like your butter mochi.
- Baking powder: This helps the mochi rise slightly and gives it a light, airy texture.
- Firm silken tofu (the shelf-stable version!): The secret to making this ube butter mochi naturally vegan and egg-free. Firm silken tofu gives the mochi the necessary protein and structure to hold its shape and contribute to the best consistency.
- Coconut milk: Adds creaminess and richness. For the best flavor, we recommend canned full-fat coconut milk.
- Non-dairy milk: Adds additional liquid to the batter while keeping it from being too rich. Any plain, unsweetened milk works well. We like our Homemade Almond Milk, soy milk, or oat milk.
- Ube halaya jam: Our homemade purple yam jam adds just the right consistency, sweetness, and vibrant purple color to the mochi. We’ve only tested this recipe with our homemade ube halaya and highly recommend it!
- Vegan butter: Adds additional flavor, richness, and a velvety mouthfeel. For the best consistency, we recommend using vegan buttery sticks, such as Country Crock, over buttery spreads.
- Ube extract: Deepens the purple color of the ube and intensifies the ube flavor in the jam!
How to Make Ube Butter Mochi
- Preheat and prep. Preheat the oven to 350F. 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!
Find the full printable recipe here: Ube Butter Mochi
