Growing up in Hawaii, I have so many fond memories of Ube Butter Mochi. It was a staple at family gatherings, potlucks, and even school bake sales. The vibrant purple hue of the ube (that’s Hawaiian sweet potato to the uninitiated) always caught my eye, and the soft, chewy texture was absolute perfection. I can still remember the first time my grandma taught me how to make it – the way her hands deftly kneaded the mochi dough, the intoxicating scent of the melted butter and brown sugar. It was a true labor of love, and to this day, that recipe remains one of my most cherished family traditions.
Why This Ube Butter Mochi Recipe Will Become Your Go-To
The secret behind this Ube Butter Mochi recipe is the perfect balance of sweet, creamy, and chewy. The ube provides a natural sweetness that pairs beautifully with the rich butter and brown sugar. But what really sets this recipe apart is the technique – we’ll be using a special steaming method that ensures the mochi is tender and pliable, yet still holds its shape. Trust me, once you try this version, you’ll be hooked for life.
The Secret Behind Perfect Ube Butter Mochi
The key to amazing Ube Butter Mochi is all in the texture. Too many recipes result in mochi that’s either too sticky and gooey or too dry and crumbly. But this method produces mochi that’s gloriously soft and pliable, with a slight chew that melts in your mouth. The secret lies in the careful balance of ingredients and the steaming technique that gelatinizes the ube starch just right. Get ready to impress your friends and family with these little pillows of joy.
Essential Ingredients You’ll Need
- Ube – The star of the show! Look for frozen grated ube or ube jam at Asian grocery stores.
- Mochiko flour – This special rice flour is essential for achieving the classic mochi texture.
- Butter – Unsalted butter provides richness and creaminess.
- Brown sugar – For a deep, caramelized sweetness.
- Milk – Just a touch of milk helps bind the dough.
- Salt – A pinch of salt enhances all the flavors.
Step-by-Step Ube Butter Mochi Instructions
Preparing Your Ube Butter Mochi
Get ready to create some seriously delicious Ube Butter Mochi! This recipe takes a bit of hands-on time, but I promise it’s worth every minute. In total, you’ll need about 1 hour from start to finish, including the steaming and cooling time. The key equipment you’ll need is a steamer basket, a mixing bowl, and a lightly greased baking sheet.
1- Start by steaming the grated ube or ube jam in a steamer basket until very soft, about 15-20 minutes. Let it cool slightly, then mash it with a fork until smooth.
2- In a large mixing bowl, combine the mochiko flour, melted butter, brown sugar, milk, and a pinch of salt. Knead the mixture together until a soft, pliable dough forms.
3- Divide the dough into 12 equal pieces and roll them into balls. Place the mochi balls on the prepared baking sheet, spaced a few inches apart.
4- Steam the mochi for 15 minutes, until the tops are glossy and slightly translucent. Be careful not to overcrowd the steamer.
5- Remove the steamed mochi from the heat and let them cool for 5-10 minutes. They should feel slightly tacky to the touch.
6- Lightly dust a clean surface with cornstarch or additional mochiko flour. Carefully transfer the mochi to the surface and use your hands to gently flatten and shape them into discs.
Pro Tips for Success
The key to perfect Ube Butter Mochi is all about the texture. Don’t be afraid to get your hands a little messy – kneading the dough is essential for developing that soft, pliable consistency. And be extra careful when steaming the mochi – overcrowding the basket can lead to sticky, gummy results.
Another common pitfall is overbaking the mochi. Keep a close eye on them during the steaming process, and resist the urge to steam them for too long. You want them to be just set, with a slightly translucent sheen on top.
Serving and Storing Your Ube Butter Mochi
Perfect Pairings for Ube Butter Mochi
Ube Butter Mochi is the ultimate crowd-pleasing treat. Serve it at parties, potlucks, or just as a special weeknight dessert. It pairs beautifully with a cup of hot tea or coffee, or you can go the extra mile and serve it with a scoop of vanilla ice cream for a decadent dessert.
Storage and Make-Ahead Tips
Leftover Ube Butter Mochi will keep in an airtight container at room temperature for up to 3 days. To reheat, simply steam the mochi for 5-7 minutes until warm and soft again.
You can also make the dough in advance and refrigerate it for up to 3 days before steaming. Just be sure to let it come to room temperature before shaping and steaming the mochi.
Variations and Dietary Adaptations for Ube Butter Mochi
Creative Ube Butter Mochi Variations
For a fun twist, try adding chopped nuts, toasted coconut, or even a dollop of ube jam to the center of each mochi. You can also experiment with different shapes, like triangles or rectangles, for a unique presentation.
And don’t be afraid to play around with the flavors too. Swap out the brown sugar for muscovado or maple syrup, or try infusing the dough with vanilla, cinnamon, or even a touch of matcha powder.
Making Ube Butter Mochi Diet-Friendly
To make this recipe gluten-free, simply swap the mochiko flour for a 1:1 gluten-free flour blend. For a vegan version, use plant-based butter and milk. And for a lower-carb option, you can substitute the ube with riced cauliflower or pureed pumpkin.
Frequently Asked Questions
Q: Can I use fresh ube instead of frozen?
A: Absolutely! Fresh ube will work just as well, but you’ll need to peel, chop, and steam it until very soft before mashing it.
Q: How do I know when the mochi is done steaming?
A: The mochi should be slightly translucent on top and feel slightly tacky to the touch when done. Avoid overcooking, as that can lead to a gummy, gooey texture.
Q: Can I make the mochi dough in advance?
A: Yes, you can make the dough up to 3 days in advance. Just store it in the fridge until you’re ready to shape and steam the mochi.
Q: How do I store leftover Ube Butter Mochi?
A: Store any leftovers in an airtight container at room temperature for up to 3 days. To reheat, simply steam the mochi for 5-7 minutes until warm and soft again.
Q: My mochi turned out too sticky – what did I do wrong?
A: If your mochi is too sticky, it’s likely that you oversteamed them. Next time, be sure to keep a close eye on the steaming time and remove them as soon as they’re slightly translucent on top.
Ube Butter Mochi
- Total Time: 15
- Yield: 12
Description
Sink your teeth into the irresistible, melt-in-your-mouth goodness of ube butter mochi. This classic Filipino dessert combines the sweet, fragrant flavors of ube with the chewy, pillowy texture of mochi for a truly indulgent treat.
Ingredients
– 1 cup mochiko (sweet rice flour)
– 1/4 cup white sugar
– 1/4 cup unsalted butter, softened
– 1/4 cup ube halaya (purple yam jam)
– 1/4 cup milk
– Pinch of salt
Instructions
1. – In a large microwave-safe bowl, combine the mochiko and sugar. Mix well.
2. – Add the softened butter and ube halaya to the bowl. Use your hands to knead the mixture until it forms a smooth, cohesive dough.
3. – Microwave the dough for 1 minute. Remove and knead again, then microwave for another 1-2 minutes, until the dough is soft and pliable.
4. – Lightly dust a clean surface with mochiko flour. Transfer the dough to the prepared surface and knead briefly to smooth it out.
5. – Divide the dough into 12 equal pieces. Roll each piece into a smooth ball.
6. – Arrange the mochi balls on a parchment-lined baking sheet. Cover with a damp towel and let rest for 10 minutes.
7. – Serve the ube butter mochi warm or at room temperature. Enjoy!
Notes
– For a creamier texture, you can add an extra 1-2 tablespoons of milk to the dough.
– If the dough becomes too sticky, dust your hands with a bit more mochiko flour.
– Store leftover mochi in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 5
- Category: Dessert
- Method: Microwave
- Cuisine: Filipino
Conclusion
Ube Butter Mochi is a true labor of love, but I promise the effort is so worth it. The intoxicating aroma, the vibrant purple hue, and the melt-in-your-mouth texture make it an absolute showstopper. Whether you’re sharing it with loved ones or treating yourself to a little taste of Hawaii, this recipe is sure to become a new family favorite. So what are you waiting for? Get in the kitchen and start making some Ube Butter Mochi magic!
