Ube Butter Mochi

Butter Mochi is one of the desserts I make over and over again but with different flavors. I’ve made matcha butter mochi and chocolate butter mochi to name a few. However, this ube butter mochi recipe is probably the most unique version if not for the flavor but because of the color!

To give this butter mochi the ube color and flavor, I use ube extract (Amazon affiliate link here) and ube jam (aka ube halaya). You can easily find both at a Filipino grocery store.

Pinipig is dried grains of glutinous rice. Usually I give them an extra toast in a pan over heat to make them crunchy.

Ingredients

• 1lb (16oz) glutinous rice flour or mochiko
• 2 cups granulated white sugar
• 1 tablespoon baking powder
• pinch of salt
• 5 large eggs
• 1/2 cup melted butter
• 1 can (13.5 oz) coconut cream or coconut milk
• 1 cup ube jam/ube halaya
• 1 tablespoon ube extract
• butter or oil for greasing
• pinipig for topping

Directions

1. In a large bowl, toss in all the eggs and whisk until well scrambled.

2. Add melted butter and coconut milk and ube extract. Mix it all together.

3. Add the sugar, mix lightly and then add the glutinous rice flour, baking powder, salt. Mix until there are no more lumps. Be sure to scrape the sides to remove any flour that is stuck to the sides.

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4. Preheat oven to 375°F. Grease your baking pan with butter or oil. Make sure your baking pan is at least 10 x 10 inches.

5. Pour about half the batter into your pan and then, using a piping bag, pipe ube jam so that when you eventually slice it, each slice will have a bit of the ube jam. Then pour the remaining batter. If you see any ube jam peeking through the top, just smooth out the top with a spatula or wooden spoon

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6. Bake in the oven at 375°F for 60 minutes.

7. Remove from oven and let cool for about 20 minutes before cutting.

8. Toast your pinipig in a dry pan over heat to get it extra crunchy and release a bit more flavor

9. Sprinkle pinipig on top and enjoy!

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Recipe