In a stand mixer fitted with the paddle attachment, add the ube jam, eggs, milk, coconut milk, vanilla extract, ube extract, melted butter, miso, and optional coconut strings.Preheat the oven to 350☏ (180☌, or gas mark 4) and place a rack in the center.Generously grease or line (including the sides) a 9 x 13-inch (23 x 33 cm) baking pan with parchment paper.Image via Quarto Publishing Group USA Inc. Note: Macapuno strings are fleshy shredded coconut typically used in Filipino desserts.They are usually preserved, bottled in syrup, and easily found in Asian supermarkets. This recipe is inspired by Regina and adapted from one found on. You could imagine how deliciously buttery and chewy they were! I was obsessed and had to make my own batch of beautiful ube butter mochi.
Regina’s butter mochi bites were spectacular: gloriously purple, shiny, and super crave-worthy. When Regina Ramirez (my neighbor and SAB member) posted a gorgeous picture of her ube butter mochi on SAB, I grabbed a kitchen towel to wipe away my drool.
#Butter mochi recipe full#
The cookbook is full of delicious recipes inspired by the Subtle Asian Community and perfect for helping you learn to make mochi and other delicious Asian cuisine at home. We love this recipe from Kat Lieu from her upcoming cookbook Modern Asian Baking At Home (which releases on June 28). And there are myriad variations of delicious mochi to enjoy. But that shouldn't be the case! While mochi is both beautiful and delicious, making it isn't as difficult as it looks. When it comes to mochi (a Japanese treat in the form of rice cake), we're both delighted to eat it and intimidated to make it.
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