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A slice of purple yam butter mochi on a plate, showcasing its vibrant color and texture

Purple Yam Butter Mochi

This simple one-bowl bake blends mashed ube and mochiko into a dense, tender bar, perfect for potlucks and a delightful Filipino-Hawaiian treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 9 slices
Course: Dessert, Snack
Cuisine: Filipino, Hawaiian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup ube (purple yam), mashed (or ube halaya)
  • 1 cup glutinous rice flour (mochiko) Ensure it's gluten-free
  • 1 cup coconut milk Use full-fat for richest flavor
  • 1/2 cup sugar Adjust to taste if using sweetened ube halaya
  • 1/4 cup butter, melted For dairy-free version, use coconut oil
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • optional shredded coconut for topping

Method
 

Baking
  1. Preheat the oven to 350°F (175°C). Grease an 8x8-inch baking dish with butter or nonstick spray.
  2. In a large mixing bowl, add the mashed ube (or ube halaya).
  3. Pour in the glutinous rice flour, coconut milk, and sugar. Add the melted butter, baking powder, salt, and vanilla.
  4. Stir vigorously until the batter is smooth and the color is uniform—no flour streaks. The batter should be thick but pourable.
  5. Pour the batter into the prepared pan and smooth the top with a spatula. If using shredded coconut, sprinkle it on now or after cooling for texture.
  6. Bake for 45–50 minutes. The top should be set and slightly crackled; a toothpick inserted in the center should come out clean or with a few moist crumbs.
  7. Remove from the oven and cool completely in the pan. This cooling step helps the mochi finish its chewy set.
  8. Once cooled, slice into squares. Serve at room temperature. Optionally spread frosting or additional shredded coconut before serving.

Notes

Cover leftovers with plastic wrap or place in an airtight container for up to 2 days. Store in an airtight container in the refrigerator for up to 5 days. For freezing, wrap individual squares and place in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge and warm gently in a 300°F oven for 8-10 minutes if desired.