Ube Butter Mochi

I love Hawaiian butter mochi so I wanted to make it again, but a different flavour this time.

So I made ube butter mochi AHHHHH.

The flavour and smell of this was amazing. It was like vanilla, but also coconut and a little nutty. I loved it…and it’s also gluten free which is an added bonus.

A close up of the ube butter mochi after it was cut into slices.

Video Tutorial

Glutinous rice flour

The most important ingredient when making butter mochi is glutinous rice flour.

This is what gives the butter mochi its jiggly chewy texture.


I apologise for yelling but I wanted to make this clear.

Using regular rice flour will not work for this recipe, your butter mochi will not end up with the jiggly chewy texture we want.

So make sure you get glutinous rice flour.

It also can be called mochiko or sweet rice flour, they’re all the same.

You can get this kind of flour from most East Asian stores, or also Amazon!

1 slice of the ube butter mochi being held up.

Ingredients needed

Making the ube butter mochi is actually very easy, you essentially just mix everything together.

Here’s the ingredients you will need:

  • Glutinous rice flour
  • Granulated sugar – caster sugar works too.
  • Baking powder
  • Salt – just a little to help enhance the flavours.
  • Eggs
  • Whole milk
  • Coconut milk
  • Unsalted butter – I like to use unsalted butter so I can control the amount of salt in the recipe. But salted butter does work too, just don’t add any extra salt.
  • Ube extract – for the ube flavour.
  • Some desiccated coconut – just to sprinkle on top. This is optional, but a nice addition.
The ingredients needed to make the ube butter mochi.

Baking the butter mochi

We’re going to bake this in a 9 inch square cake tin.

I actually did bake mine in an 8 inch one, but I recommend a 9 inch one, it works better. But both do work.

This batter is very thin, so because of this, the butter mochi is going to bake for a while.

I baked mine for around 1 hour.

It might take a little longer for you, or it might take a little less time depending on your oven.

Just keep an eye on it, it is done once a toothpick inserted into the centre comes out clean.

Once baked, let it cool down before cutting into it. I put it into my fridge to cool down faster.

But then you can dig in.

The ube butter mochi before being baked.
The ube butter mochi after being baked.

Here are some other recipes I’ve posted recently, you should try these too:

Ube Butter Mochi

5.0 from 2 votes


  • 350 g glutinous rice flour

  • 300 g granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 3 eggs

  • 320 ml whole milk

  • 320 ml coconut milk

  • 60 g unsalted butter, melted

  • 1 tablespoon ube extract

  • Some desiccated coconut, optional


  • Start by pre-heating your oven to 180c/350f. Also lightly grease and then line a 9 inch cake tin with baking paper. Leave this aside.
  • In a large bowl, add the glutinous rice flour, sugar, baking powder, and salt. Whisk these together.
  • In a separate bowl or jug, add the eggs, whole milk, coconut milk, melted butter and ube extract. Whisk these together.
  • Pour this into the dry ingredients and whisk until combined. This batter might have some lumps, this is okay.
  • Pour this into your prepared cake tin, then tap this tin on your counter a few times to get rid of any bubbles. Sprinkle some desiccated coconut on top of this.
  • Bake this in your pre-heated oven for around 50 minutes - 1 hour 10 minutes. This time might vary so just keep an eye on it. It is done once a toothpick inserted into the centre comes out clean.
  • Once baked, leave to cool down in the tin.
  • Once cooled, take it out of the tin, cut into it and enjoy!

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