Indulge in the ultimate sweet treat with homemade Ube Mochi Brownies! Combining the luscious flavors of ube with the chewy texture of mochi, these brownies are sure to satisfy your cravings.

Jump to Recipe Jump to Video Rate this Recipe Print Recipe

It’s here! My LONG AWAITED Ube Mochi Brownie Recipe is finally up on the blog and I’m so excited to share it with you all! My Matcha Mochi Brownie Recipe has been such a hit, and I thank all of you for tagging and sending me photos of your creations.

This recipe is easily adaptable to whatever ingredients you have on hand. I had ube extract, real steamed ube (purple yam), AND ube powder at home so I used all three, but you can easily just use one or two of the three ube ingredients to make this.

Image on the right: *This is the ube extract and ube powder I use. I believe I got the ube (Purple Sweet Potato) powder from a dollar store in Japan (called Seria). You can also find them on Amazon too.*

an image of ube flavouring and ube powder — Image on the right: *This is the ube extract and ube powder I use. I believe I got the ube (Purple Sweet Potato) powder from a dollar store in Japan (called Seria). You can also find them on Amazon too.*

What is Ube?

Ube is a type of yam that is native to the Philippines (see above image on the left)
It is known for its vibrant purple color and sweet, subtle nutty flavor
Ube is commonly used in Filipino desserts, such as cakes, pastries, and ice cream
The word “ube” comes from the Tagalog language, referring specifically to purple yam
This versatile ingredient has gained popularity worldwide for its unique taste and stunning appearance
Ube is rich in nutrients and antioxidants, making it not only delicious but also nutritious
Traditionally, ube is grown in tropical regions, thriving in warm climates with well-drained soil
Its cultivation and consumption have deep cultural roots in Filipino cuisine, dating back centuries

Health benefits of Ube (Purple Yam)

On average, one cup of cooked mashed ube contains approximately 140-150 calories
Ube is naturally low in calories and fat, making it a guilt-free option for those looking to maintain a healthy weight
Ube is rich in essential nutrients, including vitamins C and E, potassium, and fiber
The purple color of ube comes from anthocyanins, which are antioxidants that help protect cells from damage caused by free radicals
Anthocyanins have anti-inflammatory properties and may contribute to heart health by reducing the risk of cardiovascular disease
The fiber content in ube promotes digestive health by aiding in digestion and preventing constipation
Consuming ube may help regulate blood sugar levels due to its moderate glycemic index, making it a suitable choice for individuals with diabetes when consumed in moderation

What are Mochi Brownies?

Mochi brownies are a cross between mochi aka glutinous rice balls and, brownies (the traditional fudgey kind). Some people call them mochi brownies, some people call them brochi (brownie mochis), but they’re the same thing. Instead of a fudge-y chocolatey center, it’s more chewy, bouncy, and light. Which means it’s perfect for people who don’t have a major sweet tooth or don’t like their sweets too rich.

Mochi brownies can be made into whatever shape you want. I’ve made them in mini muffin pans, regular muffin pans, loaf pans, and square pans. This recipe is super versatile so play with it however you wish! When you make them in mini muffin pans, you’ll just more ‘crust’ which is nice for certain occasions.

*This is the brand of glutinous rice flour I use. It’s from Thailand and they’re sold at almost every major Asian supermarket* in Vancouver.

Ingredients You’ll Need:

Butter: if you use salted butter, then omit the pinch of salt in the recipe
Ube Extract: Ube extract is a concentrated form of the vibrant purple yam, commonly used in baking to infuse desserts with its distinct sweet, nutty flavour and stunning purple hue
Steamed Ube: Adds moisture, richness, and a unique flavour profile, enhancing the overall texture and gives the brownie extra oomph
Ube Purple Yam Powder: It’s a convenient and versatile ingredient made from dried and powdered purple yam, adding vibrant colour and distinct ube flavour to this recipe. Works best sifted on top of the mochi brownie.
Glutinous Rice Flour (Aka Mochiko): I use Thai glutinous rice flour. It does not contain gluten, and it provides the perfect amount of chew for this type of brownie
Vanilla Extract: Adds a little oomph to the recipe (you can omit this if you want a more vibrant purple colour!)
Eggs: Important so don’t skip this
Baking Soda: lifts the brownies and makes them fluffy (don’t omit this ingredient or else your brownies will be flat!)
Vegetable Oil: any type of oil will do but neutral oils will work best
Sugar: I use white sugar but you can use any kind of sugar you like
Salt: just a touch will bring out the sweetness

Substitutions:

To substitute ube extract or ube powder, simple omit it and add in 3/4 cup of mashed steamed ube (purple yam).
If you want the brownie to be less sweet, reduce sugar to 3/4 cup instead of 1 cup
To make your brownie vibrant purple, do not use vanilla extract in this recipe (and make sure not to substitute white sugar with brown sugar!)
If not using FRESH steamed mashed ube in this recipe, you can increase the ube extract from 0.5 tsp to 1 tsp for a richer purple colour

How does it taste?

The subtle yam flavor is incredibly delicious. Plus, that combination of sweet ube and chewy mochi is just irresistible. They are perfect with morning coffee or as a late-night dessert. Honestly, these brownies will easily put a smile on your face!

Storing Ube Mochi Brownies

If you somehow have leftovers (doubt it though!), store your Ube Mochi Brownies in an airtight container at room temperature. They will stay fresh for up to three days. For longer storage, you can also freeze them. Just wrap them tightly in plastic wrap and foil to prevent freezer burn.

When you’re ready to eat, simply thaw them at room temperature. Alternatively, give them a quick zap in the microwave for that freshly baked taste. Overall, it’s still best enjoyed on the day of or the next day!

Want more easy healthy recipes like this? Here are some of my go-to recipes that I’m sure you’ll love

Easiest Ube (Purple Yam) Mochi Brownie Recipe

No ratings yet (Be the first!)

Indulge in the ultimate sweet treat with homemade Ube Mochi Brownies! Combining the luscious flavors of ube with the chewy texture of mochi, these brownies are sure to satisfy your cravings.

Print Recipe Pin Recipe Start Cooking

Prep Time 15

Cook Time 45

Total Time 1

Course: Breakfast, Dessert, Snack

Cuisine: American, Canadian, Japanese

Ingredients Equipment Method Video Notes

Ingredients

1.25 cup water
1 tsp ube extract
1/2 cup steamed ube (purple yam), mashed
3.5 tbsp unsalted butter
2 tbsp vegetable oil or any kind of neutral oil
2.25 cup glutinous rice flour aka mochiko or sweet rice flour
0.5 tsp baking soda
0.5 tsp salt or a pinch
2 eggs
1 tsp vanilla extract omit if you want a brighter purple colour
1 cup sugar
1 tbsp ube powder

Equipment

1 9 x 9 square pan
1 stove pot
1 large bowl

Method

Preheat oven to 350°F/175°C
Combine water, butter, oil, and ube extract, mashed steamed ube in a pot over medium heat. Make sure to whisk the mixture until there are no lumps and everything has melted together.
Take it off the heat.
In a large mixing bowl, combine all of the dry ingredients (2.25 cups of glutinous rice flour, 1.25 cups of sugar, a pinch of salt, and .5 tsp of baking soda).
Pour the ube liquid mixture into the dry ingredients. This is optional but you can pour the liquid through a sieve and run a spatula on the top to remove as many lumps from the steamed ube as you can. Stir to combine.
Add the eggs, vanilla extract and mix until well combined. Make sure to combine evenly and that there are no lumps.
Pour the mochi brownie batter into an oil sprayed or parchment lined pan. Remove any air bubbles by knocking the pan a few times on the counter.
Bake in the oven for 40-45 minutes (or until toothpick comes out clean).
Remove from the oven and let cool (10 minutes) before cutting into even squares.
Cut into 16 squares and sift ube powder on top after for an even brighter purple hue!

Video

https://www.instagram.com/p/C3gV97Mv_jm/?hl=en

Notes

Note: Once it’s baked, it’ll be quite soft but once it continues to sit in room temperature, the texture of the brownie will continue to harden and get chewier.

If you want it chewier, use 1 cup of water instead of 1.25 cups of water in this recipe.

Tried this recipe?Mention @eatingwithkirby or tag #eatingwithkirby!

Other Recipes You May Like

One Pot Hainanese Chicken Rice

One Pot 40 Clove Garlic Chicken

Please give this recipe a try for yourself and don’t forget to tag me on Instagram @eatingwithkirby or in this blog post telling me what you thought of this recipe!