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↓ Jump to Recipe ↓Butter Mochi is one of my favorite desserts to make for potlucks. It is especially versatile because it is naturally gluten-free because it only uses glutinous rice flour which, despite the name, contains no gluten!
You can make butter mochi in a myriad of flavors such as matcha or chocolate but this ube version is the most unique not just because of the flavor but the color! I especially love to top this one with pinipig, dried and flattened grains of glutinous rice.
What is ube?
Ube is a purple yam native to the Philippines. It has a bright purple color and the authentic root itself is difficult to find. However you can find ube products such as ube powder or ube extract (used in this recipe).
Ube Extract vs. Ube Jam: Do I Need Both?
Ube extract and ube jam are two different products. This recipe uses both! The extract is used to color and flavor the mochi and the ube jam is used as a sort of filling that you add in. You could leave out the ube jam from the recipe and it wouldn’t throw anything off. I like to use it to give it an extra ube kick.
What is Pinipig?
Pinipig is flattened grains of glutinous rice. It is a common topping in Filipino desserts and has an extra crunchy texture. It is not a required topping in this recipe but I really really like it!
Is Butter Mochi Gluten-Free?
Yes! Butter mochi is gluten-free. Perfect for potlucks or when you want to be inclusive.
How Do I Store Butter Mochi?
Butter mochi can be stored in the fridge for up to 1 week.
What pan size should I use?
I often switch up baking dishes depending on the situation but in this recipe I use a 9×13 inch baking pan.
How To Make Ube Butter Mochi Step-by-step
Jump to RecipeUbe Butter Mochi is a very easy dessert to make. Just mix all the ingredients except the ube jam. Pour into a baking dish and then pipe the ube jam. Bake for an hour and you’re done!
Mix together eggs, sugar, melted butter, and ube extract.
Add the coconut milk and then the dry ingredients: glutinous rice flour, baking powder and salt. Mix until it becomes a uniform color.
Pour into a greased baking dish and then pipe in ube jam. Don’t worry if the ube jam sinks to the bottom. It should keep its general shape/design.
Once it cools, you can slice it up to portion it out. Enjoy!
Recipe
Ube Butter Mochi
Ingredients
Equipment
Method
- In a large bowl, toss in all the eggs and whisk until well scrambled.
- Add melted butter and coconut milk and ube extract. Mix it all together.
- 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.
- Preheat oven to 375°F. Grease your baking pan with butter or oil.
- 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
- Bake in the oven at 375°F for 60 minutes.
- Remove from oven and let cool for about 20 minutes before cutting.
- If using pinipig, toast it in a dry pan over heat to get it extra crunchy and release a bit more flavor. Sprinkle over top and enjoy!