Butter Mochi is a classic Hawaiian treat. The first time I (Mary) tasted butter mochi was when I first moved to Hawaii and it has become a favorite since. Butter mochi can be made multiple ways with different types of toppings or just plain. My go-to is this delicious ube butter mochi. While you can make your own mochi using mochiko flour, I used Hawaii’s Best Hawaiian Butter Mochi Mix.

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UBE BUTTER MOCHI RECIPE INGREDIENTS

We bought most of our ingredients at Foodland in Hawaii. If you do not have access to Foodland, you can find some items at your local grocery store and on amazon.

For the Hawaiian’s Best Hawaiian Butter Mochi Mix, you can order it their website as well – visit here!

HOW TO MAKE UBE BUTTER MOCHI

First, preheat oven to 350°F. Then in a small bowl, melt 4 tablespoons of salted butter, set aside to cool. In another small bowl, beat 2 eggs, set aside.

In a large bowl, whisk butter mochi mix (entire contents of bag) in 1 cup of water (room temperature water) for approximately 10-15 seconds or until mochi batter is smooth.

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Next, add butter, eggs, and 1 tbsp ube flavor to mochi mix, whisk for an additional 10-15 seconds or until mochi batter is smooth.

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Grease cupcake or baking pan then pour mochi batter into the pan.

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Bake for 30 minutes in preheated oven then sprinkle coconut flakes and bake again for 30 minutes (60 minutes total). Bake until butter mochi begins to pull away from sides of pan. Be sure to place pan on middle rack in the oven. Let it cool, serve, and enjoy!

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Ube Butter Mochi

Ube Butter Mochi

Yield: 25 servings
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes

Butter Mochi is a delicious Hawaiian style dessert. It's a soft, chewy cake with a delicious coconut flavor. This is an easy recipe using Hawaii's Best Hawaiian butter mochi mix with a hint of ube flavor.

Ingredients

Instructions

    1. Preheat your oven to 350°F
    2. In a small bowl, melt 4 tablespoons of salted butter, set aside to cool.
    3. In another small bowl, beat 2 eggs, set aside.
    4. In a large bowl, whisk butter mochi mix (entire contents of bag) in 1 cup of water (room temperature water) for approximately 10-15 seconds or until mochi batter is smooth.
    5. Next, add butter, eggs, and 1 tbsp ube flavor to mochi mix, whisk for an additional 10-15 seconds or until mochi batter is smooth.
    6. Grease cupcake or baking pan then pour mochi batter into the pan.
    7. Bake for 30 minutes in preheated oven then sprinkle coconut flakes and bake again for 30 minutes (60 minutes total). Bake until butter mochi begins to pull away from sides of pan. Be sure to place pan on middle rack in the oven.
    8. Let it cool, serve, and enjoy!

Notes

*When using an original baking pan, mochi can be 20-25 servings. If using a cupcake baking pan, mochi can be up to 18 servings. It depends on the slices and cut pieces.

*Any brown specks present on the mochi are natural coconut fibers. Sodium Caseinate is a "milk derivative" classified as a non-dairy product and is not a source of lactose.

Let us know if you try this recipe! Please tag us on Instagram posts or stories @wanderlustyleblog – we would love to share it!

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2 Comments

  1. Aloha,

    Ooh! This recipe looks sooo ‘ono! I’m definitely gonna try ’em;)

    I also wanted to mahalo you both for the COVID post. You listed so many great resources and was honest about how things are in the islands.

    Keep up the great material guys.

    • Aloha! Mahalo for reading and your kind words! Things are pretty much back to normal here and we are thankful. We hope you enjoy that Ube Mochi! YUM!!