Dessert

Ube-Swirled Butter Mochi Supreme Recipe

ByIsabella Vance December 4, 2025December 4, 2025

Introduction

Ube-Swirled Butter Mochi Supreme is a luscious twist on traditional Hawaiian butter mochi, featuring vibrant purple ube swirls made from creamy ube halaya. This chewy, buttery dessert offers a delightful balance of sweet coconut flavors and a stunning marbled appearance that will impress any crowd.

The image shows four round swirl rolls placed closely together on a wooden surface, each roll having two layers: an outer smooth white layer and an inner bright purple layer that spirals from the center outward. The purple layer appears slightly grainy and sparkly, with some purple powder and white powdered sugar sprinkled on top of the rolls and on the wooden surface around them. The rolls are thick and cylindrical, with a soft texture suggested by their edges and the powder falling off slightly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups mochiko (sweet rice flour)
1.5 cups sugar
1 tsp baking powder
0.25 tsp salt
3 large eggs
1 can (13.5 oz) coconut milk
1 can (12 oz) evaporated milk
0.5 cup unsalted butter, melted
1 tsp vanilla extract
0.5 cup ube halaya (ube jam)
1-2 drops ube extract (optional, for enhanced color)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large bowl, combine mochiko, sugar, baking powder, and salt.
Step 3: In another bowl, beat the eggs until frothy. Add coconut milk, evaporated milk, melted butter, and vanilla extract; whisk together well.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth, lump-free batter.
Step 5: In a separate small bowl, mix ube halaya and optional ube extract with about 1 cup of the mochi batter to create the ube swirl mixture.
Step 6: Pour the plain mochi batter into the prepared baking dish. Spoon the ube batter over the top in dollops.
Step 7: Use a butter knife or skewer to gently swirl the ube batter into the plain batter, creating a marbled pattern.
Step 8: Bake for 50-60 minutes or until the edges are golden and the center is set.
Step 9: Allow the mochi to cool completely before cutting into squares and serving.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and ensure evaporated milk is replaced with a plant-based alternative.
Add a handful of shredded coconut or toasted coconut flakes on top before baking for extra texture.
If you prefer a stronger ube flavor or deeper color, increase the ube extract by a drop or two, but use sparingly as it is potent.
Use a toothpick or thin skewer to swirl the batter for more intricate marble designs.

Storage

Store leftover butter mochi in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, warm in the microwave for 15-20 seconds to restore its chewy softness. This dessert can also be frozen wrapped tightly for up to 1 month; thaw completely before reheating.

How to Serve

The image shows four pieces of spiral-shaped dessert rolls arranged on a surface with a white marbled texture replacing the original. Each roll has two clear layers: a smooth, bright white outer layer and a vibrant purple inner layer that is slightly textured and swirled into the white in a spiral pattern. The tops of the rolls have a light dusting of white powder mixed with some purple crumbs, adding a speckled effect. The close-up shot emphasizes the round shapes and the glossy, smooth textures of the rolls, with some scattered powder around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of mochiko?

Mochiko is sweet rice flour, which has a sticky, glutinous quality essential for the chewy texture of butter mochi. Regular rice flour does not have the same properties and will result in a different, less chewy texture.

What can I do if I don’t have ube halaya?

If ube halaya is unavailable, you can substitute with homemade or store-bought ube jam or cook down pureed ube with sugar until thickened. Alternatively, omit the ube swirl and enjoy plain butter mochi.