Buttery & Chewy Ube Butter Mochi Cake Recipe

I love this Ube Butter Mochi Cake because its texture falls somewhere between a soft cake and chewy mochi. The outside develops slightly crisp, buttery edges while the middle stays dense, tender, and springy.

I also like how much flavor I get from the combination of ube, coconut milk, and vanilla. Each ingredient adds richness without hiding the characteristic flavor of the ube.

Another reason I enjoy this recipe is how simple it is to serve. I bake everything in one pan, let it cool, and cut it into individual squares. I don’t need to shape, fill, or roll individual pieces of mochi.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound glutinous rice flour, also called sweet rice flour or mochiko
• 1 3/4 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 can (13.5 ounces) full-fat coconut milk
• 1 can (12 ounces) evaporated milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup ube halaya
• 1–2 teaspoons ube extract
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, optional
• 2 tablespoons melted butter, for greasing the pan

Directions

I start by preheating my oven to 350°F (175°C). I generously brush a 9 x 13-inch baking pan with melted butter, making sure I coat the corners and sides.

In a large mixing bowl, I whisk together the glutinous rice flour, granulated sugar, baking powder, and salt.

In a separate bowl, I whisk the eggs until smooth. I add the coconut milk, evaporated milk, melted butter, ube halaya, ube extract, and vanilla.

I whisk the wet mixture thoroughly until the ube halaya is evenly incorporated. I don’t worry if a few very small pieces remain, but I aim for a mostly smooth purple mixture.

I gradually pour my wet ingredients into the dry ingredients while whisking. I continue mixing until the batter is smooth and there are no large pockets of flour.

If I’m adding shredded coconut, I fold it into the batter at this point.

I pour the ube mochi batter into my prepared baking pan and smooth the top. I gently tap the pan against the counter a few times to release large air bubbles.

I bake the cake for approximately 55–65 minutes. I look for a set center, lightly golden edges, and a top that springs back slightly when gently touched.

I remove my Ube Butter Mochi Cake from the oven and let it cool completely in the pan. I give it at least an hour because the mochi texture becomes easier to slice as it cools.

Once completely cooled, I run a knife around the edges if necessary and cut the cake into squares. I lightly grease my knife when the mochi is particularly sticky.

Servings and Timing

I usually cut this Ube Butter Mochi Cake into 20–24 squares.

• Prep time: 15 minutes
• Bake time: 55–65 minutes
• Cooling time: about 1 hour
• Total time: about 2 hours 15 minutes
• Servings: 20–24 pieces

Variations

For Ube Coconut Butter Mochi, I add shredded coconut directly to my batter and sprinkle additional coconut over the surface before baking. I love the extra texture and tropical flavor it provides.

For Ube White Chocolate Mochi Cake, I fold white chocolate chips or chunks into the batter. The creamy sweetness of white chocolate works especially well with the vanilla-like notes of ube.

For Ube Cheese Butter Mochi, I sprinkle a mild shredded cheese over the top before baking. I like the sweet-and-salty contrast the cheese creates with the ube and coconut.

For an extra-ube version, I increase the ube halaya slightly and adjust the ube extract according to its strength. I avoid adding excessive extract because I want the ube flavor to remain balanced rather than artificial-tasting.

For a toasted coconut topping, I scatter shredded coconut over my cake during the final portion of baking. I watch it closely so the coconut becomes golden without burning.

For individual Ube Butter Mochi Cakes, I divide the batter between greased muffin cups. I reduce the baking time and begin checking them early because the smaller portions cook much faster than a full cake.

Storage/Reheating

I store my Ube Butter Mochi Cake in an airtight container at room temperature for about 2 days when the room is cool.

For longer storage, I refrigerate it for up to 4–5 days. Refrigeration makes the mochi texture firmer, so I usually let a piece sit at room temperature before eating it.

I can also freeze individual pieces for up to 2 months. I wrap the squares separately before placing them in a freezer-safe container so I can thaw only what I need.

To refresh refrigerated mochi cake, I microwave an individual piece for about 10–15 seconds. I find that a little warmth helps restore its soft, stretchy texture.

I avoid overheating the cake because glutinous rice flour becomes extremely soft and sticky when it gets too hot.

FAQs

What makes Ube Butter Mochi Cake chewy?

I use glutinous rice flour, also called sweet rice flour or mochiko, to create the signature chewy texture. I don’t substitute regular rice flour because it doesn’t behave the same way when baked.

What does ube taste like?

I find ube pleasantly sweet and mellow, with subtle vanilla-like, nutty, and earthy notes. Its gentle flavor pairs especially well with coconut, butter, and vanilla in this mochi cake.

Can I make Ube Butter Mochi without ube extract?

Yes. I can rely on ube halaya for flavor, although my cake may have a milder ube taste and less intense purple color. I use ube extract mainly to strengthen both the flavor and color.

Why is my Ube Butter Mochi Cake too firm?

I avoid overbaking the cake because excessive baking can make it firmer. I also remember that butter mochi naturally becomes firmer when refrigerated, so I let chilled pieces return toward room temperature or warm them briefly before serving.

Can I make Ube Butter Mochi Cake ahead of time?

Yes. I often bake it a day before serving because it stores well and becomes easy to portion once completely cool. I keep the cake tightly covered so the surface and edges don’t dry out.

Conclusion

This Buttery & Chewy Ube Butter Mochi Cake gives me everything I love about butter mochi with the added flavor and beautiful purple color of ube. The combination of glutinous rice flour, coconut milk, butter, and ube creates a dessert with crisp edges and an irresistibly dense, springy center.

Buttery & Chewy Ube Butter Mochi Cake Recipe

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A buttery, chewy ube mochi cake made with sweet rice flour, coconut milk, ube halaya, and fragrant ube extract. Each purple square has lightly golden edges and a dense, tender, springy center.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 55–65 minutes
• Total Time: About 2 hours 15 minutes
• Yield: 20–24 pieces
• Category: Dessert
• Method: Baking
• Cuisine: Hawaiian-Filipino Inspired
• Diet: Vegetarian

Ingredients

• 1 pound glutinous rice flour, also called sweet rice flour or mochiko
• 1 3/4 cups granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1 can (13.5 ounces) full-fat coconut milk
• 1 can (12 ounces) evaporated milk
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup ube halaya
• 1–2 teaspoons ube extract
• 1 teaspoon vanilla extract
• 1/2 cup shredded coconut, optional
• 2 tablespoons melted butter, for greasing the pan

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Instructions

1. Preheat the oven to 350°F (175°C). Brush a 9 x 13-inch baking pan generously with 2 tablespoons melted butter, coating the bottom, corners, and sides.
2. In a large mixing bowl, whisk together 1 pound glutinous rice flour, 1 3/4 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In a separate bowl, whisk 4 large eggs until smooth. Add 1 can coconut milk, 1 can evaporated milk, 1/2 cup melted butter, 1/2 cup ube halaya, 1–2 teaspoons ube extract, and 1 teaspoon vanilla extract.
4. Whisk the wet mixture thoroughly until the ube halaya is mostly smooth and evenly incorporated.
5. Gradually pour the wet ingredients into the dry ingredients while whisking. Continue mixing until a smooth, pourable purple batter forms with no large pockets of flour.
6. Fold in 1/2 cup shredded coconut if using.
7. Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter several times to release large air bubbles.
8. Bake for 55–65 minutes, until the center is set, the edges are lightly golden, and the surface springs back slightly when gently touched.
9. Remove from the oven and cool completely in the pan for about 1 hour. Cooling allows the chewy mochi texture to set and makes slicing easier.
10. Run a knife around the edges if necessary. Lightly grease the knife if the mochi is sticky, then cut into 20–24 squares and serve.

Notes

• Use glutinous rice flour, sweet rice flour, or mochiko. Regular rice flour will not produce the characteristic chewy texture.
• Ube extract brands vary in strength, so start with 1 teaspoon and increase to 2 teaspoons for a stronger flavor and deeper purple color.
• For extra coconut flavor, add the optional shredded coconut to the batter or sprinkle additional coconut over the top.
• White chocolate chips or chunks can be folded into the batter for an ube white chocolate variation.
• Store in an airtight container at room temperature for up to 2 days in a cool room or refrigerate for 4–5 days.
• Freeze individually wrapped squares in a freezer-safe container for up to 2 months.
• Refrigerated or thawed pieces can be microwaved for 10–15 seconds to restore a softer, chewier texture.
• Avoid overheating because mochi can become extremely soft and sticky when very hot.

Nutrition

• Serving Size: 1 piece
• Calories: 245 kcal
• Sugar: 20 g
• Sodium: 120 mg
• Fat: 10 g
• Saturated Fat: 7 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 50 mg