Growing up in a Filipino household, the aroma of freshly steamed Ube Butter Mochi was a regular weekend treat. I can still remember the excitement as my mom carefully unwrapped the warm, chewy morsels, each one a vibrant purple hue with a delicate buttery filling. It was the kind of snack that could transport me to the tropical islands of my family’s heritage, even if we were miles away.
That’s why this Ube Butter Mochi recipe holds a special place in my heart. It’s not just a delicious dessert, but a connection to my roots and the flavors I grew up loving. And the best part? This recipe yields 12 servings, so I can share the joy of ube with my friends and family.
Table of Contents
Why This Ube Butter Mochi Recipe Will Become Your Go-To
The Secret Behind Perfect Ube Butter Mochi
What sets this Ube Butter Mochi recipe apart is the perfect balance of chewy mochi and rich, creamy ube filling. The secret lies in the careful handling of the mochi dough and the use of high-quality ube (purple sweet potato) paste. By steaming the mochi to the perfect consistency and carefully portioning the filling, you’ll end up with 12 beautifully formed mochi pieces that melt in your mouth.
Essential Ingredients You’ll Need
To make this 12-serving Ube Butter Mochi recipe, you’ll need:
- 1 cup mochiko (sweet rice flour)
- 1/2 cup ube puree
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
Step-by-Step Ube Butter Mochi Instructions
Preparing Your Ube Butter Mochi
This recipe takes 30 minutes total – 15 minutes for prep and 15 minutes for cooking. You’ll need a steamer basket or pot with a tight-fitting lid, and a small cookie scoop or spoon for portioning the filling.
1- In a large microwave-safe bowl, combine the mochiko, sugar, and water. Mix well until the mixture is smooth and free of lumps.
2- Cover the bowl with plastic wrap and microwave for 2-3 minutes, stirring halfway, until the mochi dough is translucent and pliable.
3- Lightly grease a clean work surface and your hands with cooking spray. Knead the hot mochi dough for 1-2 minutes until smooth and elastic.
4- Pinch off a small portion of the dough, about 1 tablespoon, and flatten it into a round disc. Place a teaspoon of ube paste in the center, then gather the dough around the filling and gently squeeze to seal.
5- Repeat with the remaining dough and ube filling to form 12 individual mochi pieces.
6- Place the mochi in a steamer basket and steam for 15 minutes, or until the mochi is soft and translucent.
Pro Tips for Success
- For the smoothest mochi, make sure to mix the dough well and knead it thoroughly before portioning.
- Use a small cookie scoop or spoon to portion the ube filling evenly for consistent results.
- Lightly greasing your work surface and hands will prevent the mochi from sticking.
- Be gentle when shaping the mochi to avoid tearing the dough.
Serving and Storing Your Ube Butter Mochi
Perfect Pairings for Ube Butter Mochi
These 12 servings of Ube Butter Mochi make for a delightful snack or dessert. Serve them alongside a cup of fragrant jasmine tea or a refreshing glass of iced milk tea for a truly authentic Filipino experience. They also pair beautifully with fresh tropical fruits like mango or pineapple.
Storage and Make-Ahead Tips
Ube Butter Mochi is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam the mochi for 5-7 minutes until warm and soft. For make-ahead convenience, you can prepare the mochi dough in advance and refrigerate it for up to 3 days before shaping and steaming.
Variations and Dietary Adaptations for Ube Butter Mochi
Creative Ube Butter Mochi Variations
If you’re feeling adventurous, try adding a sprinkle of toasted coconut or a drizzle of warm ube halaya (ube jam) on top of your Ube Butter Mochi. You can also experiment with different fillings, such as sweetened red bean paste or a dollop of creamy custard.
Making Ube Butter Mochi Diet-Friendly
To make this recipe gluten-free, simply substitute the mochiko with a gluten-free sweet rice flour. For a vegan version, use a dairy-free butter alternative and omit the ube paste, replacing it with a plant-based ube-flavored filling of your choice. Those following a low-carb diet can enjoy a single mochi piece as a satisfying treat.
Frequently Asked Questions
Q: Can I use regular sweet potato instead of ube?
A: While you can certainly substitute regular sweet potato, the unique flavor and vibrant color of ube is what truly defines this traditional Filipino dessert. For the best results, seek out high-quality ube paste or puree.
Q: How many servings does this recipe make?
A: This recipe makes exactly 12 servings, with each serving being 1 mochi piece.
Q: Can I make the mochi dough ahead of time?
A: Yes, you can prepare the mochi dough in advance and refrigerate it for up to 3 days before shaping and steaming the mochi.
Q: How should I store leftover Ube Butter Mochi?
A: Leftover Ube Butter Mochi can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply steam the mochi for 5-7 minutes until warm and soft.
Ube Butter Mochi
- Total Time: 30
- Yield: 12 servings
Description
Indulge in the irresistible flavors of Ube Butter Mochi, a quick and delightful Hawaiian-inspired dessert that combines the natural sweetness of ube with the rich, creamy texture of butter.
Ingredients
– 1 cup mochiko (sweet rice flour)
– 1/2 cup ube puree
– 1/4 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
Instructions
1. 1. In a large microwave-safe bowl, combine the mochiko, ube puree, butter, sugar, and salt. Mix well until fully incorporated.
2. 2. Microwave the mixture in 30-second intervals, stirring after each interval, until the mochi dough is smooth and pliable, about 2-3 minutes total.
3. 3. Lightly dust a clean surface with mochiko flour. Transfer the mochi dough to the dusted surface and knead briefly until it becomes less sticky.
4. 4. Divide the dough into 12 equal pieces and roll each piece into a smooth ball.
5. 5. Place the mochi balls on a parchment-lined baking sheet and let them rest for 10 minutes.
6. 6. Preheat the oven to 350°F (175°C).
7. 7. Bake the mochi for 12-15 minutes, or until lightly golden on the outside.
8. 8. Remove the mochi from the oven and let them cool completely before serving.
Notes
For a richer flavor, you can use salted butter instead of unsalted. Refrigerate any leftover mochi in an airtight container for up to 5 days.
- Prep Time: 15
- Cook Time: 15
- Category: Cookies, Bars & Brownies
- Method: Baking
- Cuisine: Hawaiian
Conclusion
Ube Butter Mochi is a delightful treat that captures the essence of Filipino cuisine. This recipe, which yields 12 servings of perfectly chewy and creamy mochi, is sure to become a new family favorite. Whether you’re reconnecting with your roots or simply exploring new and exciting flavors, I encourage you to give this Ube Butter Mochi a try. Let me know in the comments how you enjoyed it!
