There’s nothing quite like the moment when the sweet aroma of baking treats fills the kitchen, and with my Easy Gluten-Free Ube Mochi recipe, you’re just moments away from experiencing that joy. Picture this: the chewy, tender consistency of mochi meeting the unique flavor and vibrant purple hue of ube. This delightful Japanese-inspired dessert is a perfect escape from the ordinary, and trust me, it’s an absolute showstopper at potlucks or casual get-togethers.
I stumbled upon this recipe during a craving for something sweet yet effortlessly simple to whip up. With only one bowl and under ten ingredients, this treat comes together in no time, making it ideal for those busy weeknights or a relaxed weekend baking session. What’s more, this Ube Mochi is naturally gluten-free and dairy-free, so you can share it with friends and family without worries. Join me in creating this tropical indulgence that’s sure to bring everyone back for seconds!
Why Will You Love Ube Mochi?
Uniquely Delicious: The sweet, nutty flavor of ube creates a delightful twist on traditional desserts.
Easy to Make: With minimal ingredients and just one bowl, this recipe is perfect for beginner bakers or busy weeknights.
Gluten-Free Goodness: Enjoy a treat that caters to various dietary needs, making it a hit for everyone.
Versatile Treat: Serve plain, topped with coconut ice cream, or drizzled with sweetened condensed milk for an extra indulgence.
Crowd-Pleasing: This stunning dessert is as visually appealing as it is delicious, guaranteed to impress at your next gathering!
Ube Mochi Ingredients
• Perfect for a delightful treat!
For the Batter
- Unsalted Butter – Adds richness and moisture; use coconut oil for a dairy-free version.
- Granulated Sugar – Provides sweetness; can substitute with coconut sugar for a less refined option.
- Large Eggs – Binds the ingredients while providing moisture; ensure they are at room temperature for better mixing.
- Ube Extract – Imparts the distinctive sweet, nutty flavor and vibrant purple color; fresh ube can be used if available.
- Mochiko (Glutinous Rice Flour) – Provides the signature chewy texture essential for mochi; there’s no direct substitute for a similar texture.
- Baking Powder – Acts as a leavening agent to help the mochi rise slightly while baking.
- Evaporated Milk – Adds a creamy richness; full-fat coconut milk is a great dairy-free substitute.
- Coconut Milk – Contributes creamy texture and tropical flavor; full-fat coconut milk is recommended for richness.
How to Make Ube Mochi
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Preheat your oven: Start by setting your oven to 350°F (175°C). While it warms up, take a moment to line a 9×13-inch baking pan with parchment paper to prevent sticking.
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Mix Wet Ingredients: In a large bowl, combine the melted butter and granulated sugar until well blended. Then, add the eggs one by one, mixing thoroughly after each addition, and finish by incorporating the ube extract.
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Combine Dry Ingredients: Gently add the mochiko and baking powder to the wet mixture, stirring until it is almost combined but still a little lumpy (about 80-90% mixed).
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Incorporate Liquids: Pour in the evaporated milk and coconut milk, mixing until the batter is smooth and free of lumps. This step is crucial for that silky texture.
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Bake: Pour the batter into the prepared baking pan and slide it into the oven. Bake for about 45 minutes or until a toothpick inserted in the center comes out with minimal dry crumbs.
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Cool and Slice: Once done, allow the mochi to cool completely in the pan before slicing it into delightful bars or squares. This cooling period is essential to maintain its shape.
Optional: Dust with powdered sugar before serving for a beautiful presentation!
Exact quantities are listed in the recipe card below.
Ube Mochi Variations
Customize your Ube Mochi adventure with these delightful twists to elevate your creation!
- Dairy-Free: Substitute evaporated milk with full-fat coconut milk to keep it creamy and rich without dairy.
- Sweetness Swap: Use coconut sugar instead of granulated sugar for a more natural sweetness and a hint of caramel flavor.
- Fresh Ube: If available, replace ube extract with steamed and mashed fresh ube for an authentic touch and vibrant color.
- Nutty Addition: Stir in chopped nuts like macadamia or almonds for an extra crunch that contrasts beautifully with the chewy texture.
- Flavor Boost: Add a splash of vanilla or almond extract to the batter for additional layers of flavor that complement the ube.
- Chocolate Lovers: Mix in chocolate chips or cacao nibs to turn your Ube Mochi into a sweet, decadent treat everyone will love.
- Coconut Twist: Fold in shredded coconut for added texture and a tropical flair that pairs perfectly with the ube.
- Spicy Kick: Incorporate a pinch of cinnamon or nutmeg for a warm, aromatic surprise that balances the sweetness beautifully.
What to Serve with Ube Mochi?
Indulge your senses in a culinary adventure as you craft the perfect meal to accompany this delightful dessert.
- Coconut Ice Cream: A creamy, tropical delight that contrasts perfectly with the chewy mochi, bringing a refreshing coolness to every bite.
- Sweetened Condensed Milk: Drizzle a bit over your Ube Mochi for an extra burst of sweetness and a luscious texture that makes it even more irresistible.
- Fresh Fruit Salad: The bright flavors and textures of seasonal fruits enhance the ube’s nutty notes, adding a fresh twist to your dessert course.
- Mango Sticky Rice: This dish complements the mochi’s chewy texture while the ripe mangoes elevate the entire experience with their sweetness and tropical flair.
- Matcha Tea: The earthy, slightly bitter notes of matcha create a beautiful balance with the sweetness of Ube Mochi, making it an excellent pairing for tea lovers.
- Herbal Iced Tea: A light and refreshing drink that adds a hint of herbal flavor, allowing the dessert’s unique taste to shine even brighter.
- Chocolate Drizzle: For a playful indulgence, a warm chocolate drizzle over the mochi accentuates its sweetness and gives a stunning visual appeal.
- Chia Seed Pudding: This creamy, nutrient-packed treat introduces another layer of texture, harmonizing beautifully with the traditional mochi’s chewiness.
- Boba Tea: Enjoy the chewy tapioca pearls in combination with Ube Mochi for an exciting textural contrast that will delight your taste buds!
Storage Tips for Ube Mochi
Room Temperature: Store Ube Mochi in an airtight container at room temperature for up to 3 days to maintain its chewy texture. Avoid direct sunlight to prevent drying.
Fridge: If you want it to last longer, refrigerate the mochi in an airtight container for up to 1 week. Bring it back to room temperature before serving for optimum softness.
Freezer: For longer storage, freeze individual pieces wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Reheating: To refresh leftover Ube Mochi, briefly microwave it for 10-15 seconds, or steam it for a few minutes, ensuring it stays tender and delicious.
Expert Tips for Making Ube Mochi
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Baking Time Tip: Monitor closely; overbaking can lead to dryness, while underbaking results in gooeyness. Aim for minimal dry crumbs on the toothpick.
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Cooling Importance: Let the Ube Mochi cool completely before slicing; this helps maintain its shape and prevents jagged edges.
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Texture Check: For the best results, look for a soft and chewy texture. Avoid overmixing the batter to keep it tender and moist.
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Substitution Guidance: If using fresh ube, adjust the quantity according to taste—start with a small amount and increase until you reach your preferred flavor profile.
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Serve Creatively: Enhance your Ube Mochi experience by pairing it with coconut ice cream or drizzling it with sweetened condensed milk for an extra layer of flavor.
Make Ahead Options
These Ube Mochi are a fantastic choice for meal prep, allowing you to enjoy this decadent treat with minimal last-minute effort! You can prepare the batter up to 24 hours in advance by mixing your wet and dry ingredients together, then refrigerating the mixture. To maintain the delightful chewy texture and prevent clumping, cover it tightly with plastic wrap. When you’re ready to bake, simply pour the chilled batter into your prepared pan and bake as directed. Allowing the mochi to cool completely before slicing ensures perfect bars every time, and rest assured, it will be just as delicious as if made fresh!
Ube Mochi Recipe FAQs
What should I look for when choosing ube extract?
Look for a high-quality ube extract that is pure and has a vibrant purple color. Check the ingredients list to ensure it doesn’t contain artificial flavorings or colors. If you’d like to use fresh ube, choose firm, unblemished tubers lacking any dark spots.
How do I store leftover Ube Mochi?
Store any leftover Ube Mochi in an airtight container at room temperature for up to 3 days. For longer freshness, keep it in the refrigerator for up to 1 week. Ensure it’s well-sealed to keep that delightful chewy texture!
Can I freeze Ube Mochi?
Absolutely! For freezing, slice the Ube Mochi into individual pieces. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw them at room temperature, or warm briefly in the microwave for a soft texture.
What should I do if my Ube Mochi comes out too gooey?
If your Ube Mochi is undercooked and gooey, it may need a bit more time in the oven. Always use a toothpick to test for doneness; it should come out with minimal dry crumbs. If you find it’s too gooey after baking, consider baking for an additional 5-10 minutes, checking regularly to avoid dryness.
Is Ube Mochi safe for my allergies?
This Ube Mochi recipe is gluten-free and dairy-free, making it suitable for those who are gluten intolerant or lactose intolerant. However, always verify the ingredient labels, especially for Mochiko, to ensure no cross-contamination has occurred.
Velvety Ube Mochi: Your New Favorite Gluten-Free Treat
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
- In a large bowl, combine melted butter and granulated sugar until well blended. Add eggs one by one, mixing thoroughly after each addition, then add ube extract.
- Gently add mochiko and baking powder to the wet mixture, stirring until almost combined but still a little lumpy.
- Pour in evaporated milk and coconut milk, mixing until the batter is smooth and free of lumps.
- Pour the batter into the prepared baking pan and slide it into the oven. Bake for about 45 minutes or until a toothpick comes out with minimal dry crumbs.
- Allow the mochi to cool completely in the pan before slicing into bars or squares.
- Optional: Dust with powdered sugar before serving for a beautiful presentation!
