Dessert

Hawaiian Butter Mochi with Ube Recipe

Name: Hawaiian Butter Mochi with Ube Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Hawaiian
Ingredients: 2 cups sweet rice flour (mochi flour); 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup coconut milk; 1 cup whole milk; 1/2 cup unsalted butter, melted; 1 cup ube puree or ube extract for flavor; 4 large eggs; 1 teaspoon vanilla extract

ByHarry Bern October 30, 2025October 30, 2025

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Introduction

Hawaiian Butter Mochi with Ube is a delightful fusion dessert that combines the chewy texture of mochi with the rich, creamy flavors of ube and coconut. This treat is perfect for those who love unique, tropical-inspired sweets with a buttery twist.

The image shows a white plate filled with nine square pieces of soft, purple jelly-like dessert. Each piece has a smooth, matte texture with a slightly powdery white coating on the top and sides. The cubes are arranged in a small pile, showing some depth and layering, and the rich purple color has a consistent tone throughout each piece. The plate rests on a white marbled surface that adds subtle texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups sweet rice flour (mochi flour)
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut milk
1 cup whole milk
1/2 cup unsalted butter, melted
1 cup ube puree or ube extract for flavor
4 large eggs
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter or cooking spray.
Step 2: In a large mixing bowl, whisk together the sweet rice flour, sugar, baking powder, and salt until well combined.
Step 3: In another bowl, mix the coconut milk, whole milk, melted butter, ube puree, eggs, and vanilla extract until smooth.
Step 4: Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; a few lumps are okay.
Step 5: Pour the batter into the prepared baking dish and spread it evenly.
Step 6: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Step 7: Allow the butter mochi to cool in the pan for about 10 minutes before slicing into squares. Serve warm or at room temperature.

Tips & Variations

For a stronger ube flavor, use ube puree instead of extract and add a little more to the batter.
Try adding toasted coconut flakes on top before baking for extra texture and flavor.
To make it gluten-free, ensure your baking powder is gluten-free as well.

Storage

Store any leftover butter mochi in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the microwave for 20-30 seconds to enjoy its soft and chewy texture.

How to Serve

A white plate holds about a dozen square pieces of soft purple dessert stacked gently. Each piece has two visible layers: a darker purple bottom layer with a smooth, dense texture, and a slightly lighter purple top layer that appears soft and slightly translucent. The tops of the squares are covered with a fine dusting of white powdered sugar, adding a light texture contrast. The plate sits on a white marbled surface, giving the whole setting a clean and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of sweet rice flour?

Regular rice flour does not have the same sticky quality as sweet rice flour, so it’s best to use sweet rice flour (mochi flour) to achieve the chewy texture of butter mochi.

What can I substitute for ube puree if I can’t find it?

You can use ube extract for flavoring or try other similar purple yam or taro products, but the taste and color will vary slightly from authentic ube butter mochi.