Today we want to show you how to make a super cute and delicious candy: Ube Butter Mochi. It’s a traditional Japanese rice cake with a delicious Filipino twist. It is sweet, soft and chewy — ready in 20 minutes!
Mochi is a small round Japanese treat mochigoma, a type of sticky short grain rice. It is traditionally prepared in a ceremony called mochitsuki, where steamed glutinous rice is mashed and pounded in a mortar with mallets. It’s a classic New Year’s pastry, but it’s also enjoyed year-round.
Preparing raw rice mochi can be a long and tedious process. But luckily for us, you can use glutinous rice flour instead. It’s a lifesaver! You should be able to find it at your local Asian grocery store or online. Make sure you buy sticky Rice flour, not standard rice flour, or the recipe won’t come out.
In addition to flour, you also need water and a sweetener. You can use powdered sugar or opt for zero-calorie erythritol if you want sugar-free mochi. In our recipe, we thicken the mochi batter on the stovetop, but you can make it in the microwave if you prefer.
Shaping mochi is a lot easier than you think. Just make sure you have enough starch (corn or potato) on hand as the dough will be quite sticky. Mochi batter isn’t something you’ve ever tasted before: it is gooey, chewy, gooey, soft and sweet – really unique!
But wait until you taste the filling, oh my! We used homemade ube butter, a delicious purple spread made from Filipino purple yams. You can make it from scratch or use a pre-made ube spread, also known as ube spread Ube Halayawhich you should be able to find online or in supermarkets.
The sweet and nutty notes of the ube butter pair beautifully with the delicate flavor of the rice batter. We bet you will fall in love with these ube mochi at first bite!
And if you’re looking for mochi filling ideas, check out these Peanut Butter Mochi, Mango Mochi, and Chili Chocolate Mochi Recipes. Yummy!