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.
UBE BUTTER MOCHI RECIPE INGREDIENTS
- 1 bag (15 oz) Hawaii’s Best Hawaiian Butter Mochi Mix
- 1 tbsp McCormick Ube Flavor
- 1/2 cup Coconut Flakes
- 1 cup water
- 2 eggs (beaten)
- 4 tbsp salted butter (melted)
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.
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.
Grease cupcake or baking pan then pour mochi batter into the pan.
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!
Let us know if you try this recipe! Please tag us on Instagram posts or stories @wanderlustyleblog – we would love to share it!