Ube Butter Mochi Cake

🌟 Embrace the vibrant hues of tradition 🟣 with this delightful treat that’s as delightful as it is colourful! A taste of Filipino, Hawaiian and Japanese joy! 💜 #FilipinoFlavors. Indulge in this chewy delight made with sweet glutinous rice flour, coconut milk, and the vibrant ube flavour.

If you’ve ever ventured into the world of Filipino desserts, you’ve likely encountered the vibrant and captivating Flavors of ube. Ube, also known as purple yam, is a beloved ingredient in Filipino cuisine, and it’s no surprise given its stunning hue and delightful taste. But what if I told you there’s a dessert that encapsulates all the essence of ube while delivering a unique and satisfying texture? Enter Ube Butter Mochi Cake.

As for its history, Butter Mochi Cake has its roots in Hawaii, where it’s a beloved treat. The cake is a fusion of Asian and Hawaiian Flavors and techniques, and it has evolved over the years to become a staple in many Hawaiian households. This delightful dessert made its way to the mainland United States and has been embraced by food enthusiasts seeking new and exciting flavour experiences. The cake is known for its simplicity, which makes it a versatile canvas for experimenting with Flavors. And when you add ube to the mix, you get a marriage of Flavors and textures that’s nothing short of heavenly.

Imagine the earthy sweetness of ube combined with the rich creaminess of butter and coconut milk. It’s a flavour profile that’s both comforting and exotic, making it an ideal treat for any occasion. What sets this cake apart is its ability to transport your taste buds to the Philippines, where ube-based desserts are celebrated and enjoyed by locals and food enthusiasts alike.

Now, let’s talk about the vibrant purple colour that defines this cake. While some recipes rely on the natural colour of ube, I opted to use a popular ube flavour colouring widely used in the Philippines. This not only enhances the cake’s visual appeal but also intensifies the ube flavour, giving it that unmistakable purple charm. It’s a texture and flavour is reminiscent of Filipino royal bibingka, and if you’re a fan of that, you’re in for a treat.

One of the most alluring aspects of Ube Butter Mochi Cake is its texture. It’s soft, chewy, and slightly crispy at the edges—the perfect marriage of textures that make each bite an adventure for your senses. The glutinous rice flour provides that chewiness, while the coconut milk adds creaminess, and the butter contributes a lovely richness.

Making this cake at home is not only a delightful culinary experience but also a way to share the unique Flavors of Filipino cuisine with family and friends. Whether it’s a special celebration or a simple gathering, Ube Butter Mochi Cake is sure to be a hit.

So, the next time you’re craving something special with a Filipino twist, give this Ube Butter Mochi Cake a try. It’s a beautiful fusion of Flavors and textures that captures the essence of ube while offering a delightful, homemade treat that’s both comforting and memorable.

Enjoy your Ube Butter Mochi Cake journey, and don’t hesitate to share the love of this Filipino-inspired dessert with your loved ones. It’s a delightful way to celebrate culture and create lasting food memories.

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Ube Butter Mochi Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 mins
  • Yield: 15 1x
  • Category: Snack
  • Cuisine: Hawaiian


Indulge in this chewy delight made with sweet glutinous rice flour, coconut milk, and the vibrant ube flavour.



Units Scale

Mochi Cake


  • 1/2 cup desiccated coconut


  1. Grease and line a 9×13-inch rectangular baking pan.
  2. In a mixing bowl, sift together glutinous rice flour, white sugar, and baking powder.
  3. In another bowl, whisk together eggs, coconut milk, softened butter, and ube flavour colouring.
  4. Now, gently combine the wet and dry mixtures. Stir until you have a smooth batter. Ensure there are no lumps.
  5. Pour the batter into the prepared 9×13-inch baking pan. Sprinkle 1/2 cup of desiccated coconut evenly on top. This will add a lovely texture and flavour contrast.
  6. Bake in a 170°C preheated oven for approximately 50 minutes to an hour, or until the top is golden brown and a toothpick inserted in the centre comes out clean.
  7. Allow the Ube Butter Mochi Cake to cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.
  8. Slice the cake into squares then serve.


12 Responses

  1. I am very excited to try this! I actually have all the ingredients on hand… I bought the ube flavor coloring recently, and I’ve been waiting for a good recipe to use it. Maybe I will make it for our Christmas party. I don’t know the ube flavor, but I love the idea of the butter and coconut milk together!

  2. Hannah says:

    That color immediately grabs my attention and I’m sure the flavor would do the same! I’m here for ube-everything, especially when it comes to sweets!

  3. I think every time you post another ube recipe, I tell I haven’t tried it yet and still being a tad sceptical about giving it a try lol. But I must admit this dessert looks fantastic – what a gorgeous colour, especially from the inside!

  4. Neil says:

    I definitely want to embrace the vibrant colours of this ube butter mochi cake it looks like a truly unique and irresistible experience!

  5. Inger says:

    The color on this is glorious! And it looks like something my sister could even eat!

  6. sherry says:

    the colour looks amazing Raymund and that texture! wow. Not sure i’ve ever eaten ube but it looks delightful.

  7. Katherine says:

    This is going to be a family favorite as for
    quick, easy, delicious snack. I would not feel bad feeding this at any meal since it isn’t too sweet like some of our other philipino desserts. Again it is much easier to prepare also since there is no steaming it doesn’t take so long. The texture was perfect thanks to the coconut topping also. Thanks for sharing I will be looking for more yummy food from you!!

  8. Todd says:

    I can almost taste the flavor going off of that hue alone! When it comes to desserts, I’m all for ube- everything!

  9. suituapui says:

    We seldom have these purple ones here, usually orange but I think I would prefer that colour to that shade of purple.

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