I’m not sure why but I’ve been really into making different types of mochi desserts lately. If you follow me on Instagram, I just posted a recipe for poi mochi but I guess that wasn’t enough to satisfy my craving because I’m back with another mochi based recipe! This is a variation of butter mochi, which is one of my favorite childhood snacks. It’s chewy, sweet, and delicious!
What is butter mochi?
Butter mochi is an incredibly popular snack here in Hawaii. You can find butter mochi almost anywhere here, from potlucks, grocery stores, and more! It always seemed like someone’s grandma or auntie was baking a pan of these. I associate them heavily with bake sales because, when I was younger, I would make them for every single bake sale I had to attend. They’re so easy, even 14-year old me could make them!
Butter mochi is almost like a mix between a cake and mochi, since you usually add ingredients like butter, baking powder, and eggs. The two most important ingredients are mochiko flour (which provides the chewy texture) and coconut milk. There are plenty of variations of this delicious treat but my favorite has always been the ube ones!
What is ube?
Ube is simply the filipino name for purple sweet potato (or Okinawan sweet potato). My Grandma Linda always told us that we should call it ube because it is originally from the Philippines (and not Okinawa) but that history is different depending on who you talk to.
I use both ube extract and real purple sweet potato for this recipe. You can find ube extract at Asian supermarkets or online. Before making the mochi, you will need to cook your sweet potatoes. I highly recommend steaming them in an Instant Pot until soft enough to mash (I cooked mine for 14 minutes, natural release for 10).
This might be one of the easiest recipes on this site. You literally just mix all of the ingredients and then bake! You’ll know when to take them out of the oven when the top is a deep golden brown and has developed a sort of crust. If you poke a butter knife into it, it should come out clean (it’s easier to tell with a knife rather than a toothpick!). Make sure that you let the mochi get to room temperature before cutting and serving.
These are really hard to mess up, so they’re great if you need to make something quick for an event or to give away. Plus, I always find that they’re crowd-pleasers (everyone I’ve ever made this for has always asked for an extra piece). You and your guests won’t want to stop eating them!
Leftovers can be stored in an airtight container and left out at room temperature for up to 1 week.
Ube Butter Mochi
- 1 lb mochiko flour (one box)
- 2 cups purple sweet potato, steamed
- 1 can coconut milk (13.5 oz)
- 2 cups sugar
- 2 tbsp baking powder
- 1 tsp ube extract
- 2 cups whole milk
- 1/2 cup unsalted butter (one stick), melted
- 2 large eggs
- Preheat the oven to 350°F. Grease a 9×13-inch pan and set it aside.
- In a medium bowl, mash the cooked purple sweet potatoes. Don't worry about getting it completely smooth, you actually want small chunks of potato mixed in.
- In a medium mixing bowl, combine all ingredients, including the mashed sweet potato. Mix well, until fully combined.
- Pour the mixture into the prepared pan. Bake for 1 hour.
- Let cool until room temperature before cutting. Enjoy!