Description
Ube Mochi is a chewy and colorful Filipino dessert made from glutinous rice flour and infused with vibrant purple ube extract or ube halaya. These sweet mochi balls feature a soft, sticky texture and can be filled with a variety of fillings such as ube jam, sweetened red bean paste, coconut flakes, or custard cream. Quick to make using the microwave, this treat is best enjoyed fresh but can be stored for a day or two.
Ingredients
Scale
Mochi Dough
- 1 cup glutinous rice flour (mochiko)
- ¾ cup granulated sugar
- 1 cup coconut milk (or regular milk)
- 2 tablespoons ube extract (or ube halaya, mashed)
- Purple food coloring (optional, for more vibrant color)
- Cornstarch or potato starch, for dusting
Filling (Optional)
- Ube halaya (ube jam)
- Sweetened red bean paste (anko)
- Coconut flakes
- Custard cream
Instructions
- Combine Ingredients: In a microwave-safe bowl, whisk together the glutinous rice flour, sugar, coconut milk, and ube extract or mashed ube halaya until smooth. Add purple food coloring if desired and mix until the color is well incorporated.
- Microwave: Cover the bowl with plastic wrap and microwave on high for 1 minute. Remove and stir the mixture thoroughly with a silicone spatula. Cover again and microwave for another minute, then stir again. Repeat the process for a third minute until the dough becomes translucent and sticky.
- Knead (Optional): If there are lumps, transfer the hot dough onto a surface lightly dusted with cornstarch or potato starch and knead gently for a minute or two until smooth, being cautious of the heat.
- Cool: Allow the dough to cool slightly until it is comfortable to handle without burning your hands.
- Prepare Work Surface: Generously dust a clean flat surface with cornstarch or potato starch to prevent sticking.
- Divide Dough: Portion the mochi dough into 24 equal pieces, keeping the remaining dough covered to avoid drying out.
- Flatten Dough: Take one dough portion and flatten it into a round disc about 2 to 3 inches in diameter using your fingers or a small rolling pin.
- Add Filling (Optional): Place a small amount of your preferred filling such as ube halaya, red bean paste, coconut flakes, or custard cream in the center of the flattened dough piece.
- Seal the Mochi: Carefully gather the edges of the dough around the filling, pinching them tightly to seal completely. Roll the mochi between your palms to form a smooth ball.
- Dust with Starch: Generously dust the finished mochi ball with cornstarch or potato starch to prevent sticking.
- Repeat: Repeat steps 7 to 10 with the remaining dough pieces and fillings.
- Serve Immediately: Enjoy the ube mochi fresh for the softest and chewiest texture.
- Store Properly: If not serving right away, store the mochi balls in an airtight container at room temperature and consume within 1 to 2 days for best texture.
Notes
- Use purple food coloring if you want a more vivid purple hue in the mochi.
- The mochi dough can be sticky and hot after microwaving; handle with care.
- Fillings are optional; you can enjoy the mochi plain or with any filling you prefer.
- Store mochi at room temperature only, refrigeration may harden them.
- Consume mochi within 1-2 days for optimal freshness and texture.
