If you have a soft spot for desserts that combine chewiness with a burst of vibrant flavor, this Ube Mochi Recipe is going to be your new obsession. It takes the traditional Japanese mochi’s delightful texture and infuses it with the rich, eye-catching purple yam goodness that the Filipino ube is famous for. Every bite is an irresistible mix of sweet, creamy, and slightly sticky that feels like a warm hug. Whether you’re sharing it at a family gathering or treating yourself on a lazy afternoon, this baked purple yam mochi will brighten your dessert game like nothing else.
Ingredients You’ll Need
Before you dive in, let’s get excited about how simple and thoughtfully chosen these ingredients are. Each one plays a crucial role — from creating that perfect chewy texture to delivering the luscious purple color and unmistakable ube flavor.
- Mochiko sweet rice flour: The star ingredient that gives mochi its classic chewiness and soft bite.
- Granulated sugar: For that ideal sweetness balancing the ube’s earthiness.
- Baking powder: Adds just the right lift for a light texture without compromising chewiness.
- Salt: Enhances the overall flavor and keeps everything balanced.
- Large eggs: Help bind the mixture and add richness.
- Coconut milk: Imparts creamy richness and a subtle tropical hint.
- Evaporated milk: Adds creaminess and slightly caramelized undertones.
- Melted unsalted butter: Softens the mochi and adds a silky mouthfeel.
- Ube halaya (purple yam jam): The magical ingredient that brings vibrant color and that signature ube sweetness.
- Ube extract: Concentrates the ube flavor for an extra-punch of purple yam goodness.
How to Make Ube Mochi Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 350°F and lightly greasing a 9×13-inch baking dish. This ensures your mochi won’t stick and the edges will turn golden and irresistible.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together mochiko sweet rice flour, sugar, baking powder, and salt. This dry mix is the foundation of your mochi’s perfect texture, so make sure everything is well combined.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs lightly, then add coconut milk, evaporated milk, melted butter, ube halaya, and ube extract. Whisk until everything forms a smooth, glossy mixture bursting with that unmistakable purple hue.
Step 4: Blend Wet and Dry
Slowly pour the wet ingredients into the dry mixture and stir gently until you have a consistent batter. Be careful not to overmix—it should be smooth but not tough.
Step 5: Bake to Perfection
Pour the thick, luscious batter into the prepared baking dish, smoothing out the surface with a spatula. Pop it into the oven and bake for 50 to 60 minutes, or until the top is set and a toothpick inserted near the center comes out mostly clean. This is when the magic of that chewy-but-soft texture truly forms.
Step 6: Cool and Slice
Allow the mochi to cool completely before slicing into squares. Trust me, waiting is hard because the scent and color are just that enticing!
How to Serve Ube Mochi Recipe
Garnishes
To elevate your ube mochi squares visually and flavor-wise, sprinkle a little toasted coconut flakes or dust with powdered sugar. Freshly grated coconut also adds a wonderful texture contrast and enhances the tropical vibe.
Side Dishes
Pair your ube mochi with a scoop of coconut ice cream or a drizzle of sweetened condensed milk for extra indulgence. A hot cup of Thai tea or a smooth black coffee also complements the dessert’s rich and creamy notes perfectly.
Creative Ways to Present
Try layering your mochi squares with whipped cream and fresh berries in a parfait glass for a show-stopping dessert. Or serve mini squares on a bamboo platter lined with banana leaves for an authentic touch that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
After enjoying your Ube Mochi Recipe, store any leftovers in an airtight container at room temperature for up to two days, or keep them refrigerated to extend freshness. The mochi will maintain that wonderful chewiness and vibrant color.
Freezing
If you want to save some for later, freeze the mochi squares in a single layer on a baking sheet first. Once frozen, transfer them to a sealed freezer bag or container. This way, you can enjoy the ube mochi weeks later without losing its texture or flavor.
Reheating
To warm frozen or refrigerated mochi, simply microwave on low power for 15 to 20 seconds or until just heated through. Avoid overheating so you keep that chewy, melt-in-your-mouth texture intact.
FAQs
Can I use fresh purple yam instead of ube halaya in this Ube Mochi Recipe?
While fresh purple yam can work, ube halaya gives a smoother texture and more concentrated sweetness, which is key to achieving that classic mochi flavor you’re craving. You might need to cook and mash the yam carefully if substituting.
Is this Ube Mochi Recipe gluten-free?
Yes! Since mochiko is sweet rice flour, it contains no gluten, making this a fantastic choice for anyone avoiding gluten but craving a delicious, chewy dessert.
Can I make this recipe vegan-friendly?
To make a vegan version, substitute the eggs with a flaxseed or chia egg, and use coconut cream in place of evaporated milk. Keep in mind the texture might vary somewhat, but it’s still delicious!
How long does this Ube Mochi stay fresh?
When stored properly in an airtight container, the mochi stays fresh for about 2 days at room temperature and up to a week in the fridge. It’s best enjoyed sooner rather than later to appreciate the ideal texture.
What if I don’t have ube extract?
Ube extract intensifies the purple yam flavor and brightens the color, but if you don’t have it on hand, you can increase the amount of ube halaya slightly to compensate. The flavor will be milder but still lovely.
Final Thoughts
This Ube Mochi Recipe is like a little celebration of Filipino flavors wrapped up in a chewy, sweet bite that’s impossible to resist. Whether you’re new to ube or a longtime fan, making this at home brings that vibrant color and comforting flavor right to your kitchen. So go ahead—bake a batch, share some smiles, and enjoy every purple-hued moment!
Print
Ube Mochi Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 small squares
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Gluten Free
Description
Ube Mochi is a delightful Filipino dessert that combines the chewy texture of mochi with the vibrant flavor of purple yam (ube). This baked mochi cake is naturally gluten-free and infused with rich ube halaya, coconut milk, and a hint of ube extract, delivering a sweet, creamy treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1 box (16 oz) mochiko sweet rice flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1/2 cup melted unsalted butter
- 1 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together mochiko sweet rice flour, granulated sugar, baking powder, and salt until well combined, ensuring no lumps.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the coconut milk, evaporated milk, melted unsalted butter, ube halaya, and ube extract. Mix until the mixture is smooth and uniform in color.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir gently but thoroughly until a smooth batter forms, making sure there are no streaks of flour.
- Pour Batter and Bake: Transfer the batter into the prepared baking dish and smooth the top evenly with a spatula. Place in the preheated oven and bake for 50 to 60 minutes, or until the top feels set and a toothpick inserted near the center comes out mostly clean with few moist crumbs.
- Cool and Serve: Remove from the oven and allow the mochi to cool completely in the pan to set fully. Once cooled, cut into 24 small squares and serve.
Notes
- For extra ube flavor, add more ube extract or swirl additional ube halaya into the batter before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- This dessert is gluten-free due to the use of mochiko sweet rice flour.
