Description
This Ube-Swirled Butter Mochi Supreme is a delightful Filipino-inspired dessert combining chewy sweet rice flour mochi with rich and creamy ube halaya. The marbled swirls of vibrant purple ube jam add both flavor and visual appeal, creating a luscious and buttery treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 cups mochiko (sweet rice flour)
- 1.5 cups sugar
- 1 tsp baking powder
- 0.25 tsp salt
Wet Ingredients
- 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
Ube Mixture
- 0.5 cup ube halaya (ube jam)
- 1–2 drops ube extract (optional) for enhanced color
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish to prevent sticking.
- Mix dry ingredients: In a large bowl, combine mochiko, sugar, baking powder, and salt. Mix thoroughly to ensure even distribution.
- Whisk wet ingredients: In a separate bowl, beat the eggs until frothy. Add coconut milk, evaporated milk, melted butter, and vanilla extract, whisking until well blended.
- Combine wet and dry: Gradually pour the dry ingredients into the wet mixture, stirring until a smooth, lump-free batter forms.
- Prepare ube batter: In another small bowl, mix ube halaya and optional ube extract with about 1 cup of the mochi batter to create a vibrant ube-flavored batter.
- Layer and swirl batter: Pour the plain mochi batter into the prepared baking dish, then spoon the ube batter evenly over the top. Using a butter knife or skewer, gently swirl the batters together to create a marbled effect.
- Bake: Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the edges are golden and the center is set.
- Cool and serve: Allow the mochi to cool completely before cutting into squares for serving. This helps the texture to firm up and makes slicing easier.
Notes
- For a more intense purple color, add the optional ube extract.
- You can substitute evaporated milk with regular milk if preferred, but evaporated milk adds creaminess.
- Ensure the mochi is fully cooled before slicing to prevent crumbling.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for longer shelf life.
- This recipe yields a chewy, buttery texture typical of mochi desserts.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Keywords: Ube, Mochi, Filipino Dessert, Butter Mochi, Ube Halaya, Sweet Rice Flour, Marbled Mochi
