Ube Mochi Recipe

Discover a mesmerizing Ube Mochi Recipe that fuses vibrant purple yam with a tender chewy texture to create an unforgettable treat. Crafted with minimal ingredients, this dessert sparks conversation at gatherings while inspiring culinary creativity among friends and family. Experience this unique indulgence that transforms simple moments into lively celebrations today.

I’m super excited to share my take on ube mochi with you all. Its tender and chewy texture combined with a burst of ube flavor really sets it apart.

I first stumbled upon this dessert when I was exploring unique Filipino food treats and fell in love with its simplicity. All you need is a bowl and less than ten ingredients like 1 cup glutinous rice flour, 1/2 cup granulated sugar, 1 cup water, and 1/2 cup cooked ube puree.

You also toss in 1/2 cup coconut milk and a pinch with 1/4 teaspoon salt, then dust with a bit of cornstarch if needed so it doesnt stick. This recipe is quite similar to other easy and vegan-friendly ube recipes out there, yet it carries its own twist that makes you want to try it again and again.

I promise you, once you taste it you’ll be hooked on this unique twist on traditional ube desserts.

Why I Like this Recipe

I love this recipe because it’s so simple to make. I can mix everything in one bowl and then pop it in the microwave without a lot of fuss, which really fits into my busy routine.

I really dig the unique flavor of the ube. It gives the mochi a sweet, slightly nutty taste that sets it apart from other treats, and I always look forward to that burst of purple yam goodness.

I also appreciate that the texture comes out just right—soft, tender, and chewy all at the same time. Every bite feels fun and satisfying, which makes it one of my go-to snacks.

And finally, I love that this treat is made from just a few ingredients. Knowing that I only need one bowl and less than ten ingredients to create something so delicious makes it super accessible and fun to share with family and friends.

This ube mochi recipe is totally my jam. Its texture is soft and chewy, and the ube gives it a flavor thats out of this world! It’s mad easy to whip up, and you literally only need a single bowl plus a few ingredients, so there’s no extra work.

Ingredients

• Glutinous Rice Flour: Offers a chewy texture and essential carbs to bind our mochi nicely.
• Sugar: Delivers sweet flavor and improves the texture, though it’s best used moderately.
• Water: Ensures a smooth mix and activates ingredients, letting our mochi blend well.
• Ube Puree: Adds natural sweetness, rich color, and nutrients to create that iconic purple flavor.
• Coconut Milk: Lends creaminess and subtle healthy fats, making the dessert silky smooth and rich.
• Salt: Enhances taste, balancing sweetness and intensifying natural flavors.
• Cornstarch: Prevents sticking on surfaces, making the finishing process easier and less messy.
• Every ingredient contributes uniquely to transform a simple mix into our unforgettable ube treat.

Ingredient Quantities

• 1 cup glutinous rice flour
• 1/2 cup granulated sugar
• 1 cup water
• 1/2 cup cooked ube puree (purple yam halaya)
• 1/2 cup coconut milk
• 1/4 teaspoon salt
• Optional: a light dusting of cornstarch to keep the mochi from sticking

How to Make this

1. In a large microwave safe bowl, mix together the glutinous rice flour, granulated sugar and salt.

2. Pour in the water, cooked ube puree and coconut milk then stir until the batter is smooth.

3. Microwave the mixture on high for 2 minutes then take it out and stir well.

4. Microwave it again for another 2 minutes and stir again to check if the consistency is thick and sticky.

5. If it still looks too runny, continue microwaving in 30-second intervals until it thickens up.

6. Let the mochi cool in the bowl for a couple of minutes as it will firm up more when cooled.

7. Dust a clean work surface lightly with cornstarch and transfer the mochi onto it.

8. Dust your hands with some extra cornstarch if needed and shape the mochi by cutting it into bite sized pieces.

9. Allow the pieces to cool completely if you prefer a firmer texture, or enjoy them warm.

10. Serve and enjoy your tender and chewy ube mochi with your family or friends.

Equipment Needed

1. A large microwave-safe bowl
2. Measuring cups and a measuring spoon
3. A stirring spoon or spatula
4. A microwave
5. A clean work surface or cutting board dusted with cornstarch
6. A knife or bench scraper for cutting the mochi into pieces
7. A plate or tray to serve the mochi on

FAQ

Ube Mochi Recipe Substitutions and Variations

• Glutinous rice flour: You can use mochiko rice flour if you can’t get your hands on glutinous rice flour. They pretty much do the same job.
• Granulated sugar: Brown sugar works as a substitute, but keep in mind it’ll give your ube mochi a slightly different flavor.
• Coconut milk: If you’re not into coconut flavor, try using diluted heavy cream instead. Just mix a bit of cream with water.
• Optional cornstarch: You can dust your mochi with rice flour if you don’t have cornstarch on hand, which will keep it from sticking without changing the taste.

Pro Tips

1. Make sure you keep a close eye on your microwave time since every microwave heats differently – if it looks too runny after 2 minutes, don’t be afraid to add that extra 30-second burst and stir well each time.
2. Stirring really makes a difference – when you mix after each round in the microwave, it helps distribute the heat evenly, so you get a smoother, more consistent mochi texture.
3. Dusting your work surface and your hands lightly with cornstarch is key to prevent your mochi from sticking, but dont overdo it cause too much can dry out the pieces.
4. Let your mochi cool for a bit before cutting it, because the texture really firms up as it cools – if you like it soft and chewy, warm is great, but a little cooling goes a long way for a firmer bite.