Description
This Chewy Ube Brownie Mochi is the perfect fusion of fudgy brownies and soft, chewy mochi with a rich ube flavor. Made with glutinous rice flour, coconut milk, and ube halaya, these gluten-free treats are topped with ube buttercream, fruit jam, and white chocolate drizzle for an elegant finish. A must-try for Filipino dessert lovers and anyone craving a unique Asian fusion sweet!
Ingredients
Units
Scale
For the Mochi Brownie Base:
- 1 cup glutinous rice flour
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp baking powder
- 1/2 cup coconut milk
- 1/4 cup evaporated milk
- 2 tbsp melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp ube extract
For the Topping:
- 1/2 cup ube buttercream (whipped)
- 1/2 cup cherry or strawberry jam
- 1/4 cup melted white chocolate (for drizzling)
Instructions
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Prepare the Batter:
- Preheat oven to 350°F (175°C).
- In a bowl, mix glutinous rice flour, baking powder, granulated sugar, and brown sugar.
- In another bowl, whisk together coconut milk, evaporated milk, melted butter, egg, vanilla extract, ube halaya, and ube extract until smooth.
- Combine wet and dry ingredients, stirring until fully incorporated.
-
Bake the Mochi Brownies:
- Pour batter into a greased 8×8-inch pan.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let cool before slicing.
-
Decorate:
- Pipe ube buttercream into a floral shape on each brownie.
- Add a dollop of cherry or strawberry jam in the center.
- Drizzle with melted white chocolate for an elegant finish.
-
Serve & Enjoy:
- Store in an airtight container and enjoy these chewy, fudgy ube brownie mochi treats!
Notes
- For extra chewiness, store the brownies overnight before serving.
- Swap strawberry jam for mango jam for a tropical twist.
- Keep leftovers refrigerated for up to 5 days.
