Ube is a purple root vegetable with a mildly sweet flavor, similar to a sweet potato. Ube is from the Philippines and used frequently in desserts there. Recently, however, ube has become a very popular flavor among Asian American desserts. You can now find ube lattes, ube donuts… even Trader Joe’s sells a whole line of ube snacks (although they’re not that good, in my opinion).
For this recipe, I use both ube extract and ube halaya jam. Both of these are pretty well known ube ingredients and can be found at many Asian markets. While I would like to use fresh ube puree, fresh ube can be difficult to acquire in America. Plus, I heard there’s currently an ube shortage in the Philippines?!
If you don’t have an Asian market near you or can’t find ube products, there’s always Amazon, although it will be much more expensive. Alternatively, if you live near a major American city, you might have some luck using Say Weee grocery delivery. I’ve used them to buy ube halaya jam before, and I have no complaints. If you’d like, you can use my referral link for $10 your first order.
How to Make Butter Mochi
Are you ready for this? Okay… to make butter mochi… you dump all the ingredients in a bowl, mix, and bake.
THAT’S IT.
Seriously, no fancy techniques or stand mixers or other equipment needed. Just stir it all in a bowl. Pour into a dish. Bake.
Butter mochi is SO easy. I often let my kids help me make it because it’s hard to screw up. If you’re a beginner baker, even you can do this.
By the way, I wrote my recipe to use exactly one jar of ube halaya jam and one can of coconut milk. You can easily double this recipe and bake it in a 9×13″ dish for one hour. In that case you would need two jars of jam and two cans of milk, but it also uses an entire box of mochiko. So if you hate leftover ingredients, that’s a good option for you.
More Butter Mochi Variations
Butter mochi recipes are in no shortage. I like to say there’s a butter mochi for everyone. If you want to see more, check these out:
INGREDIENTS
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