This ube mochi is irresistibly chewy, delicious with a hint of nutty sweet ube flavor. All you’ll need to do is to mix everything in one bowl and bake! Made with glutinous rice flour, this recipe is gluten-free and dairy free.
What is ube mochi?
Ube mochi is an arranged version of a Hawaiian dessert, butter mochi cake. It is like a cross between Japanese mochi and cake with an addictively bouncy, chewy, and squishy texture. Thanks to the glutinous rice flour, this recipe is naturally gluten-free and dairy free.
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What does ube taste like?
Ube is a purple yam native to Southeast Asia and has a mild nutty, sweet, vanilla-like flavor.
This vibrant purple color in the mochi comes from ube extract. The same extract is often used in desserts like boba tea, Asian inspired cakes, or ice cream.
Can I make this in a larger size?
This recipe uses an 8x8” square pan to make 16 pieces of mochi. You can also double the ingredients to make it into 9x13” size. It’s a great option for potlucks!
What is glutinous rice flour?
Glutinous rice flour is made from glutinous rice (also known as sticky rice, or sweet rice) that is sticker with a higher starch content. It is often used to make mochi.
It cannot be replaced with rice flour which is made from regular rice. For this specific recipe, I like to use mochiko Blue Star.
Ingredients for this recipe
- Large ggs
- Full fat coconut milk - Use a canned type. What you don't want to get is the ones in cartons sold as non-dairy milk beverage.
- Unsweetened almond milk - Substitute with any other non-dairy milk.
- Vanilla extract
- Ube extract - I use McCormick brand
- Mochiko glutinous rice flour - I use mochiko Blue Star
- Organic cane sugar - or any sugar without color
- Baking powder
- Salt
- Refined coconut oil - Refined type does not add any coconut flavor whereas unrefined type does. You can also substitute with vegan butter.
- Coconut flakes - As an optional topping.
How to make ube mochi
1. Prep. Preheat the oven to 350°F/ 176°C. Line and lightly grease an 8 x 8" baking pan.
2. Combine wet ingredients. Place the eggs, coconut milk, almond milk, vanilla, ube extract in a bowl and mix well.
3. Add dry ingredients. Add in the mochiko, sugar, baking powder and salt. Mix well.
4. Add oil. Mix in the melted coconut oil.
5. Bake. Pour the mix into the pan. Bake for 1 hour or until set.
*See below recipe card for detailed instructions.
How to store ube mochi
Ube mochi can be stored at room temperature in an airtight container for 2-3 days.
They can also be frozen for up to 2 months. Microwave to thaw. You may see a trace of oil on the surface upon defrosting but the texture will be the same as freshly cooked!
More mochi recipes...
- Easy Black Sesame Mochi (One Bowl Recipe)
- Matcha Warabi Mochi (with tapioca starch)
- Sweet Kabocha Soup with Mochi
Recipe
The Best Ube Mochi
Equipment
- 8 x 8" square baking pan
Ingredients
- 2 large eggs
- 6¾ fluid ounces full fat coconut milk this is half a can
- 1 cup unsweetened almond milk
- ½ teaspoon vanilla exract
- 1 teaspoon ube extract I use McCormick brand
- 8 ounces mochiko glutinous rice flour this is half a box
- ¾ cup organic cane sugar or any white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup melted refined coconut oil or dairy-free butter
Optional topping
- coconut flakes
Instructions
- Preheat the oven to 350°F/ 176°C.
- Line and lightly grease an 8 x 8" baking pan.
- Place the eggs, coconut milk, almond milk, vanilla, and ube extract in a bowl and mix well.
- Add in the mochiko, sugar, baking powder, and salt. Mix well.
- Mix in the melted coconut oil
- Pour the mix into the pan. Bake for 1 hour or until set.
- Optional: sprinkle coconut flakes upon serving.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
soom says
Is it possible to get ube flavor by using some cooked ube. I really don't want that food coloring in my bars. Thanks
Natsuko says
You can probably cook some ube until fork tender, mash, run through a mesh sieve and add into the batter, but I cannot say how that will turn out as I have not tried. The mochi would be slightly heavier and starchier if you are adding cooked ube.