Name: Ube Mochi Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h
Ingredients: 1 cup ube halaya (ube jam) – This is the star of the show! Ube halaya is made from purple yam and gives the mochi that signature purple color and sweet flavor. You can buy it pre-made at most Filipino or Asian grocery stores or make it at home.; 1 cup glutinous rice flour (also called mochiko) – This is essential for giving the mochi its chewy, sticky texture. Don’t confuse it with regular rice flour; glutinous rice flour is what makes mochi so irresistibly chewy!; ¾ cup sugar – This adds sweetness to the dough, balancing the earthy flavor of the ube.; 1 cup coconut milk – For a smooth, creamy texture. Coconut milk is key to enhancing the flavor and making the dough soft and tender.; 1 tablespoon butter – Adds richness to the dough. You can substitute with vegan butter for a dairy-free version.; Pinch of salt – Just a tiny bit to balance out the sweetness of the ube and sugar.; Cornstarch or potato starch (for dusting) – This is optional but helps keep the mochi from being too sticky when you cut it into pieces.

Ingredients

Scale

1 cup ube halaya (ube jam) – This is the star of the show! Ube halaya is made from purple yam and gives the mochi that signature purple color and sweet flavor. You can buy it pre-made at most Filipino or Asian grocery stores or make it at home.
1 cup glutinous rice flour (also called mochiko) – This is essential for giving the mochi its chewy, sticky texture. Don’t confuse it with regular rice flour; glutinous rice flour is what makes mochi so irresistibly chewy!
¾ cup sugar – This adds sweetness to the dough, balancing the earthy flavor of the ube.
1 cup coconut milk – For a smooth, creamy texture. Coconut milk is key to enhancing the flavor and making the dough soft and tender.
1 tablespoon butter – Adds richness to the dough. You can substitute with vegan butter for a dairy-free version.
Pinch of salt – Just a tiny bit to balance out the sweetness of the ube and sugar.
Cornstarch or potato starch (for dusting) – This is optional but helps keep the mochi from being too sticky when you cut it into pieces.

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Instructions

Step 1: Prepare Your Ingredients

Before you dive into making the mochi, make sure you have all of your ingredients measured and ready to go. It’s always good to prep your ingredients ahead of time so you can just mix and go! If you’re using store-bought ube halaya, give it a quick stir to make sure it’s nice and smooth.

Step 2: Mix the Mochi Dough

In a medium-sized saucepan, combine the glutinous rice flour and sugar. Stir until they’re well combined. Then, add in the coconut milk, butter, and pinch of salt. Stir everything together until smooth.

Next, add in the ube halaya and mix until it’s fully incorporated. The dough should have a light purple color and a smooth, creamy texture. If it seems too thick, you can add a little more coconut milk, one tablespoon at a time, until you reach a thick but pourable consistency.

Step 3: Cook the Dough

Place the saucepan over medium heat. Stir constantly as the mixture heats up. It will begin to thicken within a few minutes. Keep stirring so that the dough doesn’t burn or stick to the bottom of the pan.

After about 5-7 minutes, the dough will become thicker and more like a paste. It’s ready when you can see the bottom of the pan when you stir it, and the mixture is smooth and sticky. Turn off the heat, and let it cool for about 5 minutes.

Step 4: Shape the Mochi

Once the dough has cooled slightly but is still warm and pliable, it’s time to shape the mochi. Sprinkle a clean surface or large plate with cornstarch or potato starch to prevent the mochi from sticking.

Using your hands or a spoon, scoop out small portions of dough (about 1-2 tablespoons each). Roll each piece into a ball or flatten it into a small disk, about 1-2 inches in diameter. Place each shaped mochi on the prepared plate, dusting with more cornstarch to prevent sticking.

Step 5: Let the Mochi Cool

Let the ube mochi cool to room temperature. This will take about 15 minutes, and it’ll firm up as it cools. If you’re making these in advance, you can store them in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 15
Calories: 150
Carbohydrates: 35g
Protein: 2g