Today we want to show you how to make a super cute and tasty sweet treat: it's called ube butter mochi. It's a traditional Japanese rice cake with a delicious Filipino spin. It's sweet, soft and chewy — ready in 20 minutes!
Mochi is a small round Japanese treat made from mochigome, a type of glutinous short-grain rice. It's traditionally prepared in a ceremony called mochitsuki, where steamed glutinous rice is mashed and pounded with wooden mallets into a mortar. It's a classic New Year nibble, but it's also enjoyed all year round.
Preparing mochi from raw rice can be a lengthy and laborious process. But luckily for us, you can use glutinous rice flour instead. It's a life-saver! You should be able to find it at your local Asian food store or online. Make sure you buy glutinous rice flour, not standard rice flour, or the recipe won't come out.
Besides flour, you'll also need water and a sweetener. You can use caster sugar or opt for zero-calorie erythritol if you want sugar-free mochi. In our recipe, we thicken mochi dough on the stovetop, but you can also cook it in the microwave if you prefer.
Shaping mochi is much easier than you'd think. Just make sure you have plenty of starch (corn or potato) at hand, as the dough will be quite sticky. Mochi dough is nothing like you ever tasted before: it's gooey, chewy, sticky, soft, and sweet — really unique!
But wait until you taste the filling, oh my! We used homemade ube butter, a delicious violet spread made from Filipino purple yams. You can make it from scratch or use ready-made ube spread, also called ube halaya, which you should find online or at supermarkets.
The sweet and nutty notes of ube butter go wonderfully with the delicate flavour of the rice dough. We bet you'll fall in love with these ube mochi at first bite!