The scent of coconut and sweet ube wafts through my kitchen, whisking me off to the sun-soaked shores of Hawaii. Today, I’m excited to share my recipe for Hawaiian Butter Mochi with Ube, a vibrant dessert that combines an undeniably chewy texture with a hint of tropical bliss. This delightful treat not only brings a touch of island magic to your table but is also incredibly easy to make—perfect for both seasoned home-chefs and anyone looking to move away from fast food. Whether you’re hosting a gathering or just treating yourself, each bite of this mochi will transport you to paradise. Ready to dive into this chewy tropical delight? Let’s get baking!
Why is Hawaiian Butter Mochi a Must-Try?
Unequaled Texture: The chewy, soft consistency of Hawaiian Butter Mochi with Ube is simply addictive, making every bite a delightful experience.
Tropical Flavor: Infused with sweet ube and creamy coconut, this dessert bursts with flavors reminiscent of paradise, bringing Hawaii to your home.
Quick to Prepare: You’ll love how simple it is to whip this up—perfect for busy days when you want to impress guests without spending hours in the kitchen!
Customizable Delight: Feel free to explore variations, like substituting ube with matcha or adding nuts for a unique twist.
Crowd Pleaser: Whether it’s a special occasion or a cozy night in, this mochi is sure to win the hearts of your family and friends—just like my Crockpot Butter Chicken does!
Make-Ahead Friendly: Prepare it in advance, and you’ll have a sweet treat ready to go whenever the craving strikes, resembling my hassle-free Honey Butter Skillet Corn for your enjoyment.
Hawaiian Butter Mochi with Ube Ingredients
For the Mochi Base
- Sweet Rice Flour (Mochi Flour) – This flour is essential for achieving that delightful chewy texture; avoid regular flour for best results.
- Granulated Sugar – It sweetens the mochi beautifully; consider reducing it for a less sugary treat.
- Baking Powder – Helps create a light texture; make sure it’s fresh for optimal rising.
- Salt – Balances the sweetness and enhances the ube flavor, making each bite more delicious.
For the Creamy Mixture
- Coconut Milk – Adds a rich creaminess; non-dairy individuals can swap it with almond milk.
- Whole Milk – Contributes to the richness; for dairy-free, use any plant-based milk instead.
- Unsalted Butter – Enhances moisture and flavor; melted margarine serves as a great substitute.
- Ube Puree – Provides that vibrant purple hue and signature sweet flavor; if needed, use ube extract or sweet potato puree as alternatives.
- Large Eggs – These bind everything together; for a vegan option, flax eggs or applesauce can work wonders.
- Vanilla Extract – Elevates the overall flavor; pure extract is best for a more aromatic experience.
Optional Toppings
- Shredded Coconut – Sprinkle on top for an added tropical crunch.
- Chopped Nuts – For extra texture and flavor, feel free to experiment with your favorites.
With these ingredients, you’ll be well on your way to creating a cozy and delightful Hawaiian Butter Mochi with Ube that’s sure to impress!
Step‑by‑Step Instructions for Hawaiian Butter Mochi with Ube
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures even baking for your Hawaiian Butter Mochi with Ube. While the oven heats up, you can gather your ingredients and equipment, setting the stage for a smooth baking process.
Step 2: Grease the Baking Dish
Next, take a 9×13 inch baking dish and generously grease it with unsalted butter or cooking spray. A well-greased dish prevents the Hawaiian Butter Mochi from sticking and ensures that you can easily cut and serve your delightful mochi squares later on, showcasing that beautiful rich texture.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt. This mix provides the signature chewy texture essential for the mochi. Make sure the ingredients are well combined and free of lumps, which will help create a smooth batter in the next step.
Step 4: Combine the Wet Ingredients
In another bowl, pour in the coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract. Mix these ingredients together until they are smooth and well blended, creating a luscious batter. The creamy consistency will enhance the tropical flavor profile of your Hawaiian Butter Mochi.
Step 5: Combine Mixtures
Gradually pour the wet mixture into the bowl of dry ingredients. Use a spatula to gently fold them together just until combined; a few lumps are perfectly fine. Avoid overmixing, as this will ensure your Hawaiian Butter Mochi with Ube retains that wonderfully chewy texture you’re aiming for.
Step 6: Bake the Mochi
Carefully pour the batter into your prepared baking dish, spreading it evenly. Place it in the oven and bake for 45-50 minutes, or until the top turns a lovely golden brown and a toothpick inserted in the center comes out clean. The fragrant aroma of coconut and ube will fill your kitchen, getting you excited for the next step!
Step 7: Cool and Serve
Once baked, remove the Hawaiian Butter Mochi from the oven and allow it to cool for about 10 minutes in the pan. After cooling, slice the mochi into squares. These chewy bites can be enjoyed warm or at room temperature, making them a delightful treat for any occasion.
Make Ahead Options
These Hawaiian Butter Mochi with Ube are perfect for busy home cooks looking to save time! You can prepare the batter up to 24 hours in advance; simply blend all the wet and dry ingredients together and store the mixture in an airtight container in the refrigerator to maintain freshness. For optimal texture, avoid adding any toppings or baking until you’re ready to enjoy them. When you are ready to bake, pour the chilled batter into the greased dish and bake as directed, adding an extra few minutes if needed for even baking. This way, you’ll have a delightful treat ready to impress your family and friends, without the last-minute rush!
Hawaiian Butter Mochi with Ube Variations
Feel free to get creative and customize your Hawaiian Butter Mochi with Ube for a delightful twist on this classic treat!
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Matcha Option: Replace ube with matcha powder for a vibrant, green flavor that pairs beautifully with the mochi’s sweetness. The earthy notes will add a unique touch to this tropical dessert.
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Chocolate Bliss: Switch out ube for melted chocolate or cocoa powder to create a rich chocolate mochi that will excite chocoholics. The chocolate will melt beautifully into the chewy texture, making it an indulgent treat!
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Sweet Potato Substitute: If ube isn’t available, mash up sweet potato for a similar color and sweetness. This version is a delicious way to experiment with different flavor profiles while keeping the mochi texture intact.
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Coconut Cream Drizzle: Top the mochi with a coconut cream drizzle before baking for an extra layer of tropical flavor. The creamy topping will add a luscious finish that makes each bite even more delightful.
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Nutty Crunch: Fold in some chopped nuts like macadamia or almonds for added texture and crunch. This will provide a satisfying contrast to the chewy mochi, creating an irresistible combination.
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Cinnamon Sugar Dusting: Before serving, sprinkle a mix of cinnamon and sugar on top for a warm, inviting finishing touch. This simple addition enhances the flavors and adds a comforting element to the dish.
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Fruity Twist: Incorporate chopped tropical fruits like pineapple or mango into the batter before baking for an exotic burst of flavor. The fruits will lend a refreshing taste that complements the rich coconut and ube.
Explore these delightful variations to celebrate the spirit of aloha with every mouthful! If you’re looking for more easy recipes that highlight tropical flavors, don’t miss out on my Apple Cinnamon Blondies or the nostalgic Peanut Butter Spider Cookies.
What to Serve with Hawaiian Butter Mochi with Ube
Indulge in the tropical magic of Hawaii by pairing this mochi treat with delightful accompaniments that heighten its enchanting flavors.
- Coconut Ice Cream: This creamy delight complements the mochi’s chewy texture beautifully, enhancing the tropical taste for an indulgent experience.
- Fresh Mango Slices: Juicy and sweet mango adds vibrant freshness, balancing the richness of the mochi and reminding you of sunny shores.
- Whipped Coconut Cream: Light and fluffy, this topping adds a luscious layer of flavor that will elevate each bite of your mochi.
- Tropical Fruit Salad: A medley of pineapple, kiwi, and berries provides refreshing contrasts and a burst of color, making your dessert table visually inviting.
- Tea or Coffee: A warm cup of jasmine tea or a rich brew helps cut through the sweetness while enhancing the flavor profile of your Hawaiian Butter Mochi with Ube.
- Toasted Shredded Coconut: Sprinkle on top for a delightful crunch that adds texture, making each bite interesting and indulgent.
Enjoy your mochi alongside these options for a truly tropical feast!
How to Store and Freeze Hawaiian Butter Mochi
Room Temperature: Store cut squares of Hawaiian Butter Mochi in an airtight container at room temperature for up to 3-4 days. This keeps them soft and chewy without any fuss.
Fridge: If you prefer to extend the shelf life, place the mochi in the refrigerator, where it will last up to a week. Just remember to bring them back to room temperature for the best texture before enjoying!
Freezer: Wrap each square tightly in plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well in the freezer for up to three months. Thaw at room temperature before serving to maintain their chewy consistency.
Reheating: To enjoy them warm, simply pop the mochi in the microwave for about 10-15 seconds. This will revive that delightful chewy texture, allowing you to savor the sweet taste of your Hawaiian Butter Mochi with Ube!
Expert Tips for Hawaiian Butter Mochi with Ube
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Use Mochi Flour: Ensure you’re using sweet rice flour (mochi flour) for that essential chewy texture—regular flour simply won’t cut it!
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Don’t Overmix: Gently folding the batter is key; overmixing can lead to a tough texture, diminishing the delightful chewiness of your Hawaiian Butter Mochi with Ube.
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Fresh Ingredients: Always check your baking powder for freshness. Using expired ingredients can affect the baking process and your mochi’s texture.
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Variate Wisely: Feel free to experiment with flavors! If ube is unavailable, substitutes like sweet potato puree or matcha can create delicious variations without losing that beloved chewy characteristic.
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Cool Before Slicing: Allow the mochi to cool in the pan before cutting. This step ensures cleaner cuts and prevents it from falling apart while you serve.
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Store Properly: Keep leftover mochi in an airtight container at room temperature for 3-4 days, or in the refrigerator for up to a week to maintain its chewy goodness.
Hawaiian Butter Mochi with Ube Recipe FAQs
What type of flour is best for Hawaiian Butter Mochi with Ube?
Absolutely! Using sweet rice flour, also known as mochi flour, is essential for that delightful chewy texture. Avoid substituting it with regular all-purpose flour, as it won’t yield the same results.
How should I store leftover Hawaiian Butter Mochi with Ube?
To keep your mochi fresh, store cut squares in an airtight container at room temperature for up to 3-4 days. If you prefer a longer shelf life, place it in the refrigerator; it will last about a week. Just allow it to get back to room temperature for the best texture before indulging!
Can I freeze Hawaiian Butter Mochi with Ube?
Definitely! Wrap each square tightly in plastic wrap and store them in a freezer-safe bag or container. Your mochi can be frozen for up to three months. When you’re ready to enjoy, simply thaw them at room temperature and you’ll be back in a tropical paradise!
What should I do if my Hawaiian Butter Mochi is too dense or tough?
If your mochi turns out too dense, it might be due to overmixing. Next time, gently fold the wet ingredients into the dry until just combined, as a few lumps are perfectly fine. Also, ensure your baking powder is fresh—it’s crucial for achieving the right texture!
Are there any dietary substitutes for Hawaiian Butter Mochi with Ube?
Very! For a dairy-free option, substitute coconut milk and whole milk with any plant-based milk, such as almond or oat milk. If you want to make it vegan, replace the large eggs with flax eggs or applesauce. The flavor and texture will still be delightful!
Can I use a variation of ube?
Absolutely! While ube is the star here, you can substitute it with sweet potato puree for a similar texture or matcha for a distinct flavor twist. Just keep in mind that the color and slight taste will change, but the chewy delight remains!
Hawaiian Butter Mochi with Ube: A Chewy Tropical Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish with unsalted butter or cooking spray.
- In a large bowl, whisk together the sweet rice flour, granulated sugar, baking powder, and salt.
- In another bowl, combine the coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract. Mix until smooth.
- Gradually pour the wet mixture into the dry ingredients and fold gently until combined.
- Pour the batter into the prepared baking dish and bake for 45-50 minutes, until golden brown.
- Let the mochi cool for about 10 minutes in the pan, then slice into squares.
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