Purple Yam Butter Mochi
A colorful and comforting dessert that combines chewy mochi with rich coconut and buttery notes, perfect for any celebration.
Ingredients
Main Ingredients
- 1 cup ube (purple yam), mashed or ube halaya
- 1 cup glutinous rice flour also called mochiko
- 1 cup coconut milk full-fat for richest flavor
- 1/2 cup sugar adjust to taste if using sweetened ube halaya
- 1/4 cup butter, melted substitute with melted coconut oil for dairy-free
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional shredded coconut for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8x8-inch (or similar) baking dish with butter or nonstick spray.
- In a large mixing bowl, combine the mashed ube, glutinous rice flour, coconut milk, sugar, melted butter, baking powder, salt, and vanilla. Stir until the batter is smooth and uniform in color.
- Pour the batter into the prepared baking dish and smooth the top with a spatula so it bakes evenly.
Baking
- Bake for 45–50 minutes, or until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid underbaking.
- Remove from the oven and let cool completely in the pan. Cooling firms the mochi so you can slice neat squares.
- Optional: Sprinkle shredded coconut over the top or spread a thin layer of American buttercream after cooling for a sweeter finish. Serve at room temperature.
Notes
Keep covered for up to 24–48 hours at room temperature. Refrigerate in an airtight container for up to 5 days. Wrap slices tightly and freeze for up to 2 months. Reheat in the microwave or oven before serving.