Hawaiian•indulgent
The Best Ube Butter Mochi
Hawaii style butter mochi with ube halaya results in the perfect, purple, chewy, mochi snack cake. Just mix everything together and bake.
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz mochiko (about 1 3/4 cups or half a box)
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 12 oz jar ube halaya jam
- 1 14 oz can coconut milk (see note)
- 4 oz butter melted (1 stick)
- 1/2 tsp ube extract
- 2 eggs
Instructions
- 1
Preheat oven to 350 degrees F and grease an 8x8" baking dish.
- 2
Mix all ingredients in a large mixing bowl, stirring well to ensure no dry lumps of flour remain.
- 3
Pour into your prepared baking dish and bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- 4
Allow butter mochi to cool before slicing and serving. Leftover butter mochi will keep in an airtight container at room temperature for a few days.