Ube-flavored Hawaii butter mochi is one of my favorite desserts with an amazing balance of chewy and cakey consistency and has the perfect amount of sweetness.
The origin of Buttermochi
If you live in Hawaii or have ever visited once in your life, then you must have seen these delicious goodies before. It is a stable on the Hawaiian islands and always satisfies my sweet craves. Butter mochis are literally everywhere on this island!! Trust me you can find them anywhere from grocery stores, corner snack stores, food markets, and farmers markets. Maybe one of the aunties in your neighborhood is baking them right now. If you are looking for something to bring to your next gathering, butter mochi is the perfect dessert for any potlucks.
Fun fact: I tried my first ever ube butter mochi recipe in a local grocery store once and i could not find it anywhere else since then... so... I created my own!!
What makes Butter Mochi so special?
Since Butter mochi is primarily made with Mochiko-sweet rice flour, it is completely gluten-free!! With the combination of mochiko and butter, it has an extremely smooth and chewy texture. The edge of the butter mochi is my favorite, it is crunchy and flaky on the outside, and soft and smooth inside. This recipe is super easy and addictive, all you have to do is mix all the ingredients together and throw them into the oven. The best part is that you don’t even have to worry about overmixing since we are using mochiko flour. I usually bake a pan just for myself and they taste even better the next day!
Ingredients needed
In this recipe, the ingredients that you will be needing are mochiko flour, eggs, sugar, baking powder vanilla extract, milk, melted butter, ube extract, and coconut condensed milk
How to store Butter Mochi
You can choose to enjoy your butter mochi right out of the oven, or you can store it in the refrigerator and enjoy on the next day for a firm and doughy texture. No matter which method you choose to store them, they will be tasty regardless.
Preparation Process
Start by whisking together all the ingredients in a big bowl
apply butter at the edge of your pans and pour the batter in, top it off with some sherred coconuts
Bake them at 360 for about 55 minutes and then cut them into small cubes, and you’re all done!
Ube Butter Mochi
Ingredients
- 1 box mochiko flour(454g)
- 2 cups sugar
- 1/4 tsp baking powder
- 2 sticks melted butter (1/2 lbs)
- 1 can coconut condense milk
- 2 cups whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1.5 tbsp ube extract (20ml)
- 10g sherred coconut
Instructions
- place butter in a bowl and melt it in the microwave for 30 seconds to 1 minute
- in a bowl, add mochiko flour, eggs, sugar, baking powder, vanilla extract, milk, melted butter,ube extract, and coconut condensed milk
- whisk everything together
- butter the edge of your baking pan
- pour the butter mochi batter into the baking pan and dust it off with sherred coconuts
- bake it at 360F for 50-60 minutes
- Enjoy~
Notes
- you can substitute regular milk with coconut milk or any milk of your choice
- add 2 more cups of sugar if you decide to not add in any coconut condensed milk but I highly recommend not skipping this
- Don't be scared of overmixing!!
- if you want a chewier butter mochi you can skip the baking soda
- Add more baking soda for a cakier texture
- store it in the fridge and enjoy it the next day for a firm texture (it's so addictive trust me)
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