This Ube Mochi Recipe creates the most wonderfully chewy, vibrant, and delicious dessert bars. Made with glutinous rice flour and rich coconut milk, this one-pan mochi cake is surprisingly simple to bake and perfect for sharing.
My sister Jennifer first baked this for us, filling the kitchen with the warm scent of coconut and vanilla. The brilliant purple color was captivating, but that first chewy, bouncy bite was pure magic. It’s a simple recipe that she turned into one of our most joyful family traditions.
A Little Bite of Chewy Sunshine
- Beginner-Friendly Dessert: This is a straightforward, one-pan recipe that requires minimal equipment, just mix, pour, and bake!
- Classic Chewy Texture: The key to this mochi is the glutinous rice flour, which creates that signature soft, bouncy, and chewy bite.
- Vibrant Ube Flavor: Made with real ube (purple yam) and coconut milk, this dessert has a unique, subtly sweet, and nutty flavor.
- Perfect for Parties: These bars travel well and slice cleanly once cooled, making them an ideal treat for potlucks, holidays, and gatherings.
What You’ll Need for This Sweet Memory
- 2 cups glutinous rice flour (mochiko)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups full-fat coconut milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup ube halaya (purple yam jam) or ube powder mixed with water
- 1 teaspoon ube extract (optional, for a deeper color and flavor)
The Simple Tools from My Kitchen
Your Trusted 9×13-inch Baking Pan
A standard 9×13-inch pan is my trusted choice for this recipe, as it gives the mochi cake the perfect thickness.
A Humble Whisk
A simple whisk is all you need to combine the ingredients into a silky-smooth batter.
Let’s Bake a Memory, Step by Step
Warming Up the Heart of the Home
First things first, let’s get the oven preheating to 350°F (175°C). While it warms up, lightly grease your 9×13-inch baking pan or line it with parchment paper for easy removal later on. A little prep now makes for a smooth finish!
Building Our Foundation
In a large mixing bowl, whisk together the glutinous rice flour, both granulated and brown sugars, baking powder, and salt. I like to give it a good whisk to make sure everything is evenly distributed and there are no lumps.
The Heart of the Flavor
In a separate bowl, it’s time to mix the wet ingredients. Combine the creamy coconut milk, melted butter, eggs, vanilla, ube halaya, and the optional ube extract. Keep stirring until it’s completely smooth and that beautiful purple color is uniform.
A Gentle Stir to Bring It All Together
Gently pour the wet ube mixture into the bowl of dry ingredients. Stir everything together until you have a thick, silky batter with no lumps in sight. Don’t be afraid to stir until it’s perfectly smooth; there’s no risk of over-mixing with glutinous rice flour.
Tucking It into the Pan
Pour your vibrant batter into the prepared baking pan. Use a spatula to spread it evenly and smooth the top. A few gentle taps of the pan on the counter can help release any air bubbles.
The Magic of Waiting
Place the pan in your preheated oven and bake for 55–60 minutes. You’ll know it’s ready when the center is set and a toothpick inserted comes out mostly clean. The edges should be a lovely golden brown.
The Most Important Step of All: Patience
This is the secret to achieving that perfect chew! Let the mochi cool completely in the pan on a wire rack. The texture will firm up as it cools, transforming into the soft, bouncy, and delightfully chewy treat you’re waiting for.
A Gentle Note on Our Recipe
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. This is intended as a general guide.
Simple Swaps for a Lighter Treat
- Reduce the Sugar: You can slightly reduce the amount of granulated and brown sugar according to your preference without dramatically affecting the texture.
- Coconut Oil Swap: For a dairy-free alternative, you can substitute the melted butter with an equal amount of melted coconut oil.
- Lighter Coconut Milk: While full-fat coconut milk yields the richest result, you can use a light coconut milk to reduce the fat content.
Our Favorite Ways to Share This Treat
- With Toasted Coconut: Sprinkle some lightly toasted coconut flakes over the top before serving for a wonderful crunch and enhanced coconut flavor.
- A Scoop of Ice Cream: Serve a warm square of ube butter mochi with a scoop of coconut or vanilla ice cream for a delightful contrast in temperatures.
- Afternoon Tea: These little purple squares are the perfect companion to a cup of hot green tea or coffee for a comforting afternoon treat.
Sarah’s Secrets to Perfect Mochi
- Slicing While Warm: It’s tempting to dig in right away, but slicing the mochi cake before it has cooled completely will result in a gooey mess. Patience is key to getting clean squares and the signature chewy texture.
- Using the Wrong Flour: Make sure you use glutinous rice flour (often sold as mochiko), not regular rice flour. They are not interchangeable, and glutinous rice flour is essential for creating the classic bouncy texture of mochi.
- Underbaking: If the center is still wet, the mochi won’t set properly. The toothpick test is your best friend here, it should come out with just a few moist crumbs, not wet batter.
Keeping the Magic Fresh
The best way to store your Ube Mochi is in an airtight container at room temperature. It will stay soft and chewy for up to 3 days. Refrigerating it can cause the mochi to harden, so it’s best to leave it on the counter.
From My Kitchen to Yours
I hope this Ube Mochi recipe brings as much warmth and joy to your kitchen as it does to mine. It’s more than just a dessert; it’s a chance to create sweet, chewy memories with the people you love. I encourage you to bake a batch, share it with family and friends, and start your own delicious traditions.
Your Questions, Answered with Love
Can I use ube powder instead of ube halaya?
Yes, you can substitute ube halaya with ube powder. Simply rehydrate the powder with a bit of water according to the package directions to form a paste before adding it to the wet ingredients.
Why is my mochi cake still gooey in the center?
If your mochi is too gooey, it’s likely underbaked. Ovens can vary, so it might need a few extra minutes. Make sure a toothpick inserted into the center comes out clean or with dry crumbs. Also, ensure it has cooled completely, as this is crucial for the texture to set properly.
Is this Ube Mochi recipe gluten-free?
Despite its name, glutinous rice flour (mochiko) does not contain gluten. This makes mochi cake a wonderful gluten-free-style dessert for everyone to enjoy.
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Ube Mochi Recipe – How to Bake Chewy Purple Yam Mochi Bars at Home
- Total Time: 1 hour 15 minutes
- Yield: 1 9×13-inch pan 1x
Description
This Ube Mochi Recipe creates the most wonderfully chewy, vibrant, and delicious dessert bars. Made with glutinous rice flour and rich coconut milk, this one-pan mochi cake is simple to bake and perfect for sharing.
Ingredients
- 2 cups glutinous rice flour (mochiko)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups full-fat coconut milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup ube halaya (purple yam jam) or ube powder mixed with water
- 1 teaspoon ube extract (optional, for a deeper color and flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together glutinous rice flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, mix coconut milk, melted butter, eggs, vanilla, ube halaya, and ube extract until smooth.
- Combine wet and dry mixtures, stirring until the batter is silky and lump-free.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–60 minutes, or until the center is set and a toothpick comes out mostly clean.
- Cool completely in the pan on a wire rack before slicing.
Notes
Store Ube Mochi in an airtight container at room temperature for up to 3 days. Do not refrigerate as it can harden the texture. For variation, top with toasted coconut or serve with ice cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Filipino
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: ube mochi, purple yam, coconut milk, Filipino dessert, chewy cake