Ube Mochi Bites

Soft, chewy mochi filled with sweet ube cream, a traditional treat reimagined.

Prep Time

45 min

Cook Time

15 min

Servings

Difficulty

Medium

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Ingredients

In a microwave-safe bowl, whisk together sweet rice flour, sugar, and Purple Hour Ube Powder.

Add water and coconut milk. Whisk until completely smooth with no lumps.

Cover the bowl with plastic wrap and microwave on high for 2 minutes.

Carefully remove and stir the mixture thoroughly. It will be partially cooked.

Microwave again for 1-2 minutes until the mochi is fully cooked and translucent.

Dust a clean work surface generously with cornstarch.

Turn out the hot mochi onto the dusted surface and let cool for 5 minutes.

Dust your hands with cornstarch and divide the mochi into 12 equal pieces.

Flatten each piece, add a small amount of filling if desired, and pinch closed.

Roll into smooth balls and dust with more cornstarch.

Serve at room temperature. Store in an airtight container for up to 2 days.

Work quickly while the mochi is still warm – it becomes harder to shape as it cools.
Use plenty of cornstarch to prevent sticking.
For a cream filling, mix ube powder with sweetened condensed milk.
Mochi can also be steamed instead of microwaved for a more traditional method.