Easy Ube Mochi Recipe (GLUTEN FREE) (2024)

Home » Blog » Easy Ube Mochi Recipe (GLUTEN FREE)

by Relle

This post may contain affiliate links. Read my disclosure policy.

Jump to Recipe Jump to Video Print Recipe

Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.

A big influence in modern Hawaiian cuisine comes from the Japanese. The Japanese immigrated to Hawai’i to work on the sugarcane and pineapple plantations and along with them they brought ‘ono foods and traditions. Everything from sushi to ramen to mochi.

Let’s talk about mochi. Mochi has to be one of my favorite Japanese desserts. It is made of glutinous rice, sugar, and water. But don’t be misled, mochi is gluten free. The term glutinous is used to describe the stickiness of the rice after being cooked.

If you love mochi check out my other mochi recipes:

Mochi donuts
Chocolate butter mochi
Mochi brownies
Ozoni (mochi soup)
Classic mochi
Butter mochi
Poi mochi

This mochi recipe is ube flavored. Ube is a purple yam common in the Asian tropics. It is often mistaken for taro or purple sweet potato. Ube has become a popular flavor for desserts.

If you like ube you have to try ube crinkle cookies and ube air fryer donuts.

What do I need to make ube mochi?

4 eggs
2 cups fat free milk
1 can (13.5 ounces) coconut milk
1 teaspoon vanilla (Try my recipe for homemade vanilla extract
2 teaspoons ube extract
1 box (16 ounces) mochiko flour
2 cups sugar
2 teaspoons baking powder
½ teaspoon salt
1/2 cup unsalted butter, melted

How to store ube mochi?

Ube mochi is best eaten fresh, however if you do have some leftover place in an airtight container at room temperature. This will keep for 2-3 days.

Can ube mochi be refrigerated?

You can refrigerate ube mochi, however it tends to dry out and harden quickly. It’s best to leave at room temperature. If you opt to refrigerate the mochi you can warm it up in the microwave or leave out at room temperature to warm up. When warming up in the microwave you may notice some of the butter separating from the mochi.

How to make ube mochi?

https://www.youtube.com/watch?v=i1CX-NTU0ig

Preheat oven to 350F.

In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, vanilla. Stir to combine. Set aside.

In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, and salt. Stir to combine.

Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.

Line a 9×13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.

Place in oven and bake for 1 hour or until the top is golden brown.

Let pan cool completely before cutting and enjoying.

Ube Mochi Recipe

Relle Lum

Ube mochi: Vibrant purple bite sized pieces of rich, buttery, chewy goodness. These delicious dessert treats are simple to make and perfect to share with family and friends.

4.45 from 479 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Desserts

Cuisine Hawaiian

Servings 36 pieces

Calories 95 kcal

Equipment

Ingredients

4 eggs
2 cups fat free milk
1 can 13.5 ounces coconut milk
1 teaspoon vanilla
2 teaspoons ube extract
1 box 16 ounces mochiko flour
2 cups sugar
2 teaspoons baking powder
½ teaspoon salt
1/2 cup unsalted butter melted

Instructions

Preheat oven to 350F.
In a medium mixing bowl combine wet ingredients: eggs, milk, coconut milk, ube extract, and vanilla. Stir to combine. Set aside.
In a large mixing bowl combine dry ingredients: mochiko flour, sugar, baking powder, and salt. Stir to combine.
Add wet ingredients to dry. Stir to combine. Add butter and stir again until well combined.
Line a 9×13 pan with parchment paper. Pour mixture in pan and tap the pan to release any air bubbles.
Place in oven and bake for 1 hour or until the top is golden brown.
Let pan cool completely before cutting and enjoying.

Video

https://www.youtube.com/watch?v=i1CX-NTU0ig

Notes

*Ube mochi is best stored in an airtight container at room temperature.

Nutrition

Serving: 1pieceCalories: 95kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gCholesterol: 28mgSodium: 74mgSugar: 12g

Keyword dessert recipe, desserts, easy mochi recipe, easy recipe, gluten freen, Hawaii food, Hawaiian food, japanese food, keeping it relle, mochi, sweets, ube, ube mochi

Did you make this recipe?Share a photo and tag @keeping.it.relle on Instagram so I can see all your delicious creations and Let me know how it was!

Tried this recipe? Tag me on social. I’d love to see and share it.

Instagram: https://www.instagram.com/keeping.it.relle

Facebook: https://www.facebook.com/keepingitrelle

Pinterest: https://www.pinterest.com/keepingitrelle

Tried and love this recipe? Please give it a rating.

Pin for later.

***As an Amazon Associate I earn from qualifying purchases***

By Relle on March 3rd, 2020

About Relle

Aloha, my name is Relle and welcome to my little home on the internet where I like to share all my favorite Hawaiian recipes (and local ones too).

I am a wife, mom of two, and nurse practitioner here in the beautiful state of Hawai’i. I was born and raised in Hawai’i and I am of native Hawaiian descent. In my spare time I love to cook and bake and I have compiled many of my favorite recipes here for you to enjoy.

152 thoughts on “Easy Ube Mochi Recipe (GLUTEN FREE)”

Reply
This looks good! I’ve saved your recipe because I really can’t wait to try it. Mom lived in Hawaii for three years so I know she will be interested as well.
Reply
- Hi Christian. I bet your mom would love it. Let me know how it goes.
  Reply
  - Can’t wait to try this recipe. Just wondering, will 2% milk make a huge difference instead of fat free milk?
    Reply
    - Hi Joy. Nope. You can use any milk or milk substitute you wish.
      Reply
  - How do you make the top golden brown, it’s been in the oven for over an hour but top is not turning golden brown. I also added shredded young coconut and use dark brown sugar. Thank you!
    Aloha from San Francisco🥰 Flo. P.s. My son sent me the recipe.
    Reply
    - Aloha. The golden brown top happens when baking. Make sure it is uncovered. You can bring the pan closer to the top of the oven for the last 10min or so to help move the process along. I’m not sure if the exchange for dark brown sugar or the addition of coconut inhibits the browning.
      Reply
- Instead of parchment paper could I use spam no stick spray ?
  Reply
  - Yes
    Reply
I’ve never had mochi but it sounds delicious and rather interesting. I just love the colour of this ube mochi!
Reply
- Hi Jacqueline. Mochi is so yummy. You’ve got to try it.
  Reply
I use to live in Japan and miss Mochi. Love this is gluten-free. Thanks so much for sharing!
Reply
- Hi LaRena. I want to visit Japan one day. Thanks for your comment. Have a great day.
  See Also
  Nightshade-Free AIP Chili Recipe (Paleo, Whole30)Pork Soup Dumplings Recipe - Jett's Kitchen How to Make German Schnitzel Recipe: Oma's Classic Schweineschnitzel Chocolate Coconut Balls (A Nanaimo Bars Recipe) | The Bewitchin' Kitchen
  Reply
I’ve made butter mochi and chocolate mochi, but this ube flavor looks like a new adventure. Thanks for sharing!
Reply
- Hi Beth. Yes this is a twist on the classic butter mochi. So yummy.
  Reply
This kinda remind me here in the Philippines since Ube is a popular dessert. I love when you make into Ube Mochi. Looks absolutely delicious.
Reply
- Yes the Filipino culture has definitely become a large part of cooking here in Hawai’i.
  Reply
- I don’t have ube extract but I do have ube powder. Can I use that instead?
  Reply
  - Hi Anne. I have never tried it personally. But i have had people use ube halaya or jam and it work out well. The powder would be similar to that. Worth a try. Thanks for stopping by.
    Reply
    - How much ube halaya do you think is needed
      Reply
      - Hi Krystle. Sorry I haven’t tried this with ube halaya. I’d assume it would work. I’d like to recipe test it to figure it out.
      - I would like to know the amount of ube halaya as well.
      - I’d start with 1/2 a cup and adjust from there.
This looks amaaaaazing! I really, really like mochi – all kinds. I’m a big fan of the texture. Will definitely try this recipe!
Reply
- Thank you. I appreciate your kind words. Let me know how it goes. Have a great day.
  Reply
This chewy japanese dessert invites me with its purple color.
Reply
- That purple is gorgeous isn’t it?
  Reply
Looks delicious! I love ube but I’ve never had ube flavored mochi! YUM!
Reply
- Thank you. Ube mochi is great. You have to try it.
  Reply
This sounds amazing. We love mochi but never tried at home. Thank you for sharing the recipe
Reply
- Hi Lathiya. This one is really yummy. If you ever give it a shot let me know. Have a great day.
  Reply
  - What if i don’t have unsalted butter can i use A diary free one .?
    Reply
    - Hi Ku’uipo. It should work fine, although I have never tried it. Let me know. Have a great day.
      Reply
      - Hi! I just made this ube mochi. Does it harden after it completely cools? I took mine out after 1 hour and made a mistake of cutting it before it cooled all the way thus the mochi is still soft in the inside. Also mine did not brown completely. I used evaporated coconut milk and dairy free butter and alternative sugar. I think it works because it still tasted good besides it being soft.
      - Aloha Josie,
        Mochi does not harden. I remains soft and squishy, but should not be wet. I’m not sure if the change in ingredients would change to taste or texture.
  - Just made this! But I had to divide it into 2 square pans because I didn’t have a 9×13 pan. I still baked it at 350 but only 50 min because it came out more cake-like. What do you think went wrong?
    Reply
    - Hi Karen. The type of pan and depth you use will affect baking time. Also where you place the pan in the oven and how many things are baking at the same time.
      Reply
This is delicious and perfect for potlucks! Took me a couple tries but like you said the key is stir, stir, stir!😁 Thank you for sharing your delicious recipies!
Reply
- Hi Marcy. Thank you for your kind words. Have a great weekend.
  Reply
  - Hi, do you think this would work as an add-in for ice cream!
    Thank you!
    Reply
    - Aloha. I haven’t tried this recipe in ice cream. It may get too hard. But it’s worth a shot. If you try it, let me know. Mahalo!
      Reply
This recipe was DELICIOUS! My family looooved it. I was just wondering how you got the top to be so golden brown and flakey? Mine turned out flat and boring compared to your photos! Did you place the pan on the top rack or the middle rack?
Reply
- Hi Dan. Awesome! Glad your family loved it. I bake mine on the top third of the oven. You could always just leave it in a little longer if you want it more golden brown on the top. Thanks for stopping by!
  Reply
  - Hi!!
    I just took this out of the oven right now! Can’t wait for it to cool! I do have the same concern as to how yours is golden brown on top? I read too said to leave it in longer, but I’m afraid it will get darker more than golden? Help! 😭
    Reply
    - Hi Sheena. What type of pan did you bake it in? What rack did you put it on?
      Reply
Gon a make this today! Thank you so much for the recipe!!!
Reply
- Awesome. Let me know how it goes. Have a great day.
  Reply
I am planning on making this but with actual ube halaya. In doing so, how would you change the list of ingredients? Thanks so much!
Reply
- Adding the ube halaya will change the consistency and likely the cook time slightly. It should still be yummy though. Let me know how it goes.
  Reply
I can’t wait to try this simple mochi recipe today, I got all the ingredients in my pantry..thanks for sharing.
Reply
- Yay. Awesome to hear. Send me a photo when you’re done. Have a great day.
  Reply
i followed your recipe to the tee and it is delicious however
my finished product turned to blue green in color!
does not look attractive 🙁
Reply
- Hi Ruby. Hmm. What ube extract did you use?
  Reply
Aloha Relle,
Ube mocha looks delicious! I do not have and can not find ube extracts but I have ube paste. Could I use that and if so how much do you suggest?
Mahalo,
Gena
Reply
- Hi Gena. Where do you live? Many grocery stores in Hawai’i carry ube extract. Amazon also carries it. When you say ube paste are you referring to ube halaya?
  Reply
Can’t wait to make this! Can I substitute coconut milk with whole milk/heavy whipping cream?
Reply
- Hi Emily. You can sub the coconut milk for whole milk, however that will change the flavor. Thanks for stopping by.
  Reply
During shelter in place, my daughter asked to try this new place that had lots of ube desserts. I called but they ran out so searched online for a recipe. I discovered this and was thrilled because I made it and everyone couldn’t stop eating it. What I liked best – it was so easy. We love mochi and mochi desserts has gained popularity in the past year in the Bay Area.
I’m wondering how a matcha version could be done because that’s my other daughter’s favorite flavor. Mahalo!
Reply
hello relle,
thank you for your ube butter mochi recipe! i look forward to making it 🙂 if i add ube halaya, how much do you recommend i add?
Reply
- Hi Cheryl. Are you planning to add that along with the extract or omit the extract and use just the ube halaya? In all honesty I have not tried either. I’d start with 1/2 cup and add more as you need. I would say if the color and flavor are not where you want it to be, then add in the extract for a color and flavor boost.
  Reply
Tried it and it came out perfect I used the glass 9×13 Pyrex pan. Also I left the mochi in for 25mins more and it got the perfect brown crust on top!! Love the recipe can’t wait to serve it to serve it at my family parties!!
Reply
- Awesome to hear! Thanks for sharing. Have a great day!
  See Also
  17 Delicious DIY Ramen Recipes
  Reply
Hi,
Love your recipe! just curious, if i replaced the fat free milk with evaporated milk, will it taste different?
Reply
- Hi. Thank you. The evaporated milk may change the flavor, but I’d think it would still taste ok. Let me know if you try it.
  Reply
My son would love this! Planning on making this.
Would I be able to freeze this?
Reply
- Hi Sue. You can, but I would not really recommend it. It just doesn’t taste the same after. You could definitely cut the batch in half if this is too much for you. Have a great day.
  Reply
I was wondering if this recipe would work if I skipped the 2 cups of milk? Thanks! I wanted to get started on this but milk is the only ingredient I’m missing.
Reply
- Hi Christina. You could try to replace with a non-dairy milk like almond milk. Have a great day.
  Reply
Hi! I know you mentioned Amazon sells Ube Extract, but was wondering if you know of any stores on Oahu that sell Ube Extract? So far I’ve checked Food Land, Safeway, and Don Quijote and haven’t had any luck. Thank you!!
Reply
- I don’t live on O’ahu. Sorry I’m not sure where. Maybe Filipino or Asian markets?
  Reply
- Aloha Emily,
  I found Ube extract at Pacific Market in Waipahu just last week. They keep it at the customer service counter.
  Reply
  - Awesome. Thanks for sharing!
    Reply
  - Ahh perfect!! Thank you so much Gale & Relle! 🙂
    Reply
    - Let me know if you make these. Have a great day.
      Reply
- I bought mine at Times Market.
  Reply
  - Thank you.
    Reply
I made this for a Hālau gathering a few days ago and everyone raves about it! There was not a piece left. Mahalo Relle for this easy and tasty recipe that I will make again and again!
Kona – Fort Lauderdale,FL
Reply
- That is so great to hear. Thank you for sharing. Have a wonderful day!!
  Reply
I have saved this recipe, am going to try this recipe. Thank you so much for sharing Relle.
Reply
- Thanks for stopping by.
  Reply
Made this today and it was so yummy! I didn’t have coconut milk but had coconut cream, so I combined half coconut cream with half milk to sub for coconut milk. I made half the recipe using a 9in round cake pan since I didn’t have a 9 x 13 pan. I cooked it a bit longer to try to get it golden brown (about 15 mins). Definitely recommend trying to get the golden brown crispiness since it’s such a yummy texture! Thanks for this recipe!
Reply
- Thank you for sharing. Nice to hear different substitutions that people have tried that work. Have a great day!!
  Reply
Hi Relle! This recipe seems great. The consistency I had when I put it into the oven was watery / liquidy. Is this normal? Thank you 🙂
Reply
- Hi Grace. It should be similar to the consistency of cake batter.
  Reply
Hello! I was wondering if I cut this recipe in half would it fit in a 8×8 pan? & do I put it in the oven for half the time? Thank you!
Reply
- Hi Kait. Yes half the recipe would fit in the 8×8 pan. I would check it at about 40-45 minutes.
  Reply
hi there,
This recipe looks awesome! Can I use muffin tim trays instead?
Reply
- You probably could, however the cook time would likely change.
  Reply
I tried the recipe but it came out like cake, I wonder if the eggs are not necessary since the Mochiko box doesn’t include it.
Reply
- Hi. This is a flavor twist on classic butter mochi. The texture is more dense then your traditional mochi. The top will be browned and and slightly flakey, but it should not yield a cake like texture throughout. Eggs are an essential part of butter mochi. If you make traditional mochi then you do not need eggs.
  Reply
Thanks for sharing, made it today and we love it! Batter was a bit watery, cooked it a Little longer but it came out perfect.
Reply
- Thanks for sharing. Have a great day.
  Reply
I really enjoy making this one. I probably made it six times already and enjoy it every time!
One question. Sometimes it comes out really chewy like classic mochi and sometimes little dense. I couldn’t figure out why it’s little different sometimes.
Do you have any idea? Any feedback would be great!
Thanks!
Reply
- Hi. It should be a little more dense than classic chi chi dango mochi.
  Reply
thank you for sharing this. I grew up in the philippines and was craving a dessert just like this. I made this but subbed somethings to make it dairy free and to use some stuff I had on hand. Used Used 7.5 oz of condensed coconut milk. Plus 7 oz of almond milk (to make it equivalet to 13.5 oz can of coconut milk)
2 cups of almond milk.
1/2 coconut oil instead of butter.
Used Erwan brand of glutinous rice flour.
and used only 1 1/2 cup sugar
I didn’t brown on top like the picture but it was so delicious. Excatly the chewy on the inside, crunchy on the outside textrue I was looking for. Next time though I would use just regular coconut milk, reduce the sugar to 1 cup and put it in cupcake or mini cupcake pans to get more of the crunchy / chewy texture combination.
Overall, I think this is a foolproof recipe and very thankful that you shared it.
Reply
- So awesome. Thanks for sharing.
  Reply
Aloha, just made this today. Thanks for the recipe. It didn’t brown but still tasted perfect. It was a little oily. Any thoughts as to why? I’m thinking we didn’t mix well enough (my 4 year old helped). But still came out delicious.
Reply
- Hi. Thanks for sharing. Yes if it’s not mixed well the butter can make it a little oily. If that happens you can use a paper towel to soak up the excess butter. Have a great day.
  Reply
Hi, can I bake these in a cupcake pan?
Reply
- I suppose you can, however I have not tried it. The bake time will likely be less. If you make it, let me know how it goes.
  Reply
Mahalo! This recipe is so easy and delicious! My family loved it! I enjoy your tik toks and I really appreciate your recipe page!
Reply
Hi Relle!
2 questions. Would the cook time differ if i was to use a glass pyrex vs a non stick pan. Also, would whole milk INSTEAD of the 2% milk make a difference?
Thank you for this recipe. I cannot wait to make it for christmas!
Reply
- Hi. Yes baking time changes with a glass pan vs non stick. You may want to drop the temp slightly and bring it out quicker. Glass takes longer to heat up, but once it is hot it gets really hot. And yes you can exchange whole milk in the recipe. It’ll have a richer flavor.
  Reply
Made this several times. Deep purple color and so yummy!
Reply
Hi Relle. I’m wondering if you ever baked this in muffin tins. If so what would be the cooking time for this. We were thinking t would be easier to gift (and eat) with a cupcake liner. Mahalo!
Reply
- Hi. I have not done it personally, but some of my other followers have and said it turned out great. Sorry not sure on the time. I’d check it at a shorter time first and go from there. Let me know how it goes.
  Reply
So good and easy to make! The family loved it!
Reply
- Awesome. Thank you for sharing.
  Reply
Hi!
Can these be made into cupcakes? Using a cupcake pan to bake?
What is the time and temp if possible?
Thanks so much!
Reply
- Hi. I’ve heard others say it works, but I personally have not tried it. The temp would stay the same, but likely the bake time would decrease. If you try it let me know.
  Reply
Hi!
Can I use coconut cream instead of coconut milk?
Thanks!
Jane
Reply
- Hi Jane. I have not tried coconut cream before. I am not sure it will give it the same consistency as the coconut milk. If you try it let me know.
  Reply
Loved this recipe! The mochi came out soft, and flavorful. Will definitely be making it again!
Reply
- Awesome. So glad you loved it. Thanks for sharing.
  Reply
  - I made Easy Ebu mochi without parchment paper. I just play sprayed spam no stick spray on the pan it came out Onolicious ( just fine )
    Reply
    - Aloha Bruce, So great to hear. Thanks for sharing.
      Reply
Love your recipes! Question. I’ve been making this with oat milk and I always have to add on a LOT of cook time…how do you know when it’s done? Is it always going to stick to whatever you poke into it when checking doneness? What’s the secret to knowing when to take it out 😭
Reply
- Aloha Tehani. I haven’t ever tried it with oat milk. Not sure if that would change the baking time. Bake time can very based on type of pan used (glass, dark metal, light metal), elevation, etc. The center will be sticky. As long as the toothpick is not having batter itself stick to it, it is done. Crumbs or sticky mochi is fine.
  Reply
Love this! We always make it. Any enhancements you suggest over the times you have made it you think one should try sis?
Reply
- Aloha. I don’t change this recipe up. There’s other base mochi recipes on the site that your could swap out things for. Happy Holidays.
  Reply
I finally made this today. This is so AMAZING and so easy to make!!! I added shredded coconut to my batter, and of course they all sank to the bottom of the pan, but it didn’t affect the texture of my finish mochi. It actually enhanced the flavor of the coconut making it taste even richer, and biting on some pieces of coconut here and there was such a treat.
Thank you for the recipe, I know I will be making this again and again. Mahalo!
Reply
- Aloha Aiz. So great to hear. Mahalo for sharing.
  Reply
Do not have parchment paper but could I use spam no stick spray instead ?
Reply
- Yes. That works fine. You can also butter the pan.
  Reply
Hi! Can I halve everything for a small batch??? Thanks in advance!
Reply
- Aloha Michelle. You sure can.
  Reply
Hi Relle, I’m excited to try your recipe! If I were to use mini muffin pan, how long should I bake it for? Thanks.
Reply
- Aloha Joan. Sorry I haven’t tried it in a muffin pan. It will all depend on the thickness. The thicker it is the longer it takes. I wouldn’t go much thicker what what mochi normally is though.
  Reply
By using Baking Soda instead of Baking Powder would it change the texture of the mochi? Just wondering because some recipes call for baking soda.
Reply
- Baking soda and baking powder are both leaveners, but can require different amounts when baking. I haven’t tried this recipe any different than what I list on the site.
  Reply
Aloha! I’m so happy to find your recipe and making it right now 🙂 I did notice as I was combining the dry ingredients it didn’t include the salt anywhere but it was listed as an ingredient with 1/2 teaspoon….I did add it so hopefully it’ll be ok?
Reply
- Aloha Sha, Yes the salt is added in with the dry ingredients. Thank you for pointing that out. Have a great day.
  Reply
I made this for my daughter’s bridal shower this weekend. Recipe was so easy to follow and the results came out fantastic. The guests and family enjoyed them. Thank you for sharing 🙂
Reply
- Yay. Congratulations to your daughter. Happy to hear it was enjoyed. Have a great day.
  Reply
Hi, can I make this dairy free too? Any idea what the replacements would be? Thanks for the recipe 🙂
Reply
- Aloha. I’ve never made this recipe dairy free, but I’d assume you can swap out the milk for non-dairy milk. If you try it, let me know. Have a great day.
  Reply
I just ran out of 2% milk! Can I use original Almond milk instead?
Reply
- Aloha Tanisha. Whole milk gives it the richest flavor. You could likely use any milk you’d like. I have never tried almond milk. If you try it let me know. Have a great day.
  Reply
I made this tonite and thought I’d try your recipe. Yours is the best one out of the 3 ube butter mochi recipes I’ve tried. It was delicious and it had the texture and consistency of a butter mochi I want. It was just like the butter mochi we ate in Maui. In addition to your recipe I piped in a jar of UBE halaya which made it even more delish. THANK YOU FOR THIS!
Reply
- Aloha Joe. So great to hear. Mahalo for sharing. Have a great day.
  Reply
Aloha,
Can I use the regular salted butter, instead of the unsalted?
Mahalo!
Reply
- I recommend using unsalted so you can control how much extra salt gets added to recipes, however if you only have salted that’s find just omit the added salt. Hope that helps.
  Reply
Wonderful, easy recipe! I made it as it is several times, and it comes out perfectly. Will now try a non-dairy version for my non-dairy, gluten-free friends!
Reply
- Aloha Lydia. Mahalo for your kind words. I really appreciate it. Have a great day.
  Reply
This recipe is outstanding! Thank you, Relle 🙂
I didn’t read the directions thoroughly and melted the butter and mixed in all of the wet ingredients. Then, I mixed all of the combined egg ingredients into the mixed dry ingredients. Thankfully, it all worked out and resulted in a nice soft mochi. I think it was much closer in texture to chichidango than butter mochi but that could be simply because the butter mochi I’ve made is more dense.
Like others noted, mine didn’t seem to have that beautiful dark brown crackly top. However, the dark brown crackle to appeared once the mochi had cooled.
The only modification I made was to use Splenda in place of the sugar.
Reply
- Aloha Allyson. Great to hear. Mahalo for stopping by.
  Reply
Aloha Relle
I used your receipe a few times and it is always a hit but I have one question, I noticed that there is liquidy oil around the edges when I take it out of the oven and after cooling it off, I seem to have an oily bottom sometimes its really oily if if it sits long enough. But the mochi has cooked through. Could this be from the brand of butter or coconut milk? Or should I leave it cooking longer? My oven is old and I do have to bake item a bit longer than the noted times.
Reply
- Aloha Jen. Be sure to mix the ingredients until well combined before putting it into the pan to bake. Try to get it baking as soon as you pour it in, rather than letting it sit. This allows the butter to be better incorporated into the batter and bake more cohesively. If your have excess on the edges one baking has completed, you can always use a paper towel to soak up the excess. Mahalo for stopping by.
  Reply
Tyty for sharing this recipe…..the mochi came out exactly like the picture…..the texture was great. There was however, a medicine like aftertaste. I will try this recipe again and decrease the ube. :).
Reply
- Hope you enjoy!
  Reply
What can u use instead of mochiko flour
Reply
- Sweet glutinous rice flour. But I would suggest using the mochiko flour for best results.
  Reply