How to make Vegan Ube Butter Mochi


This browser does not support the video element.


These ube mochi are a colourful twist on the classic Japanese gooey treats, made with a delicious purple yam butter filling.

This browser does not support the video element.


They're super cute, soft and chewy — plus they're vegan and gluten-free.

Step 1

Mix glutinous rice flour, sugar, and water in a pot, making sure there are no lumps.

Step 2

Warm the mixture over low heat. When it starts to thicken, cook it for 5 minutes, stirring it vigorously, until you have a smooth and stretchy dough.

Step 3Part 1

Transfer the mochi dough onto a worktop dusted with corn starch. Then, dust the dough with some starch to make it less sticky.

Step 3Part 2

Pinch off a small handful of dough and shape it into a ball.

Step 4Part 1

Flatten one ball into a thick 7cm (2.5 inches) disc. Then, brush off excess starch on both sides.

Step 4Part 2

Then, scoop a spoonful of cold ube butter, roll it into a ball, and place it in the centre of the disc.

Step 5Part 1

Pull the edges of the dough towards the centre and over the filling, pinching them together at the top.

Step 5Part 2

Then, hold the mochi in your hand and keep pinching the dough together while you twist the mochi to make a tight ball.

Step 6

Flip the mochi seam-side down and lightly press it into a dome shape. Enjoy!.

Don't miss
the next recipe