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    Home » Recipes » Bars & Brownies

    Ube Brochi (Brownie Mochi)

    Published: Sep 24, 2021 by Michelle · 14 Comments

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    Jump to Recipe - Print Recipe

    This recipe for Ube Brochi (Brownie Mochi) yields a delicious, slightly sweet and chewy mochi brownie. It features real ube (purple yam) and glutinous rice flour, and is based on my popular Matcha Brochi recipe.

    Stack of ube brochi on a small cake stand.

    I recently got my hands on frozen grated ube and I've been playing around with different ways to use it, like in these Ube Brochi (brownie mochi).

    Why you'll love this recipe

    This Ube Brochi uses real grated ube, with no ube extract.

    It's super easy to make and comes together in one bowl.

    Mochiko flour (or glutinous rice flour) makes the brownie mochi texture nice and chewy.

    The purple yam flavour is prominent from real grated ube.

    Plus, the addition of the ube yam makes it a little more nutritious.

    A bitten ube mochi, stacked on a small cake stand.
    Ingredients you'll need

    • mochiko (or glutinous rice flour): it's important to use glutinous rice flour (or Mochiko -- sweet glutinous rice flour) for these brownies; it does not contain gluten and gives a chewy, sticky mochi texture
    • grated ube: I used frozen grated ube, but if you have fresh, you can use that -- I haven't gotten fresh ube but you may need to steam the ube first and then mash it well so it's not lumpy
    • large egg: for a vegan version, you can use a flax seed egg in its place
    • milk: you can use any milk or non-dairy alternative you like; I prefer using full-fat canned coconut milk 
    • granulated cane sugar: or any sweetener 
    • vanilla extract: use a high quality vanilla extract for the best flavour
    • pinch of sea salt: balances out the sweetness

    Note:

    If you compare this to my Matcha Brochi, you'll notice I left out 1 ingredient:

    Baking powder.

    Why? Baking powder is a base and reacts with the anthocyanin in ube yam turning it blue.

    A bitten ube mochi, stacked on a small cake stand.
    How to make it

    Preheat the oven to 350F/177C.

    Line an 8" by 8" baking pan with parchment paper.

    In a large bowl, whisk together the grated ube, egg, sugar, milk, vanilla extract, and sea salt until smooth.

    Add in the mochiko (or glutinous rice flour) and whisk until incorporated.

    Pour the batter into the prepared baking pan.

    Give it a few taps to release any trapped bubbles.

    Bake at 350F/177C for about 40 minutes, or until a toothpick inserted comes out clean. (To prevent excessive browning, cover with aluminum foil about 10 minutes into the bake).

    Let cool in the pan for 5 minutes before transferring to a wire rack to completely cool.

    Slice into 16 pieces and serve.

    A bitten ube mochi, stacked on a small cake stand.
    How to serve

    It's best to enjoy the Ube Brochi on the same day it is made.

    Serve and store at room temperature. 

    How to store

    If you're unable to finish the Ube brownie mochi in one day, place the cut pieces into an airtight container and store at room temperature.

    Do not store in the fridge or freezer as the texture will harden. 

    FAQ's & troubleshooting

    Why is my brochi not deep purple?

    The ube mochi should have a dark lilac colour, rather than a deep purple hue (like Ube Halaya Jam).

    Can I use ube extract?

    Yes, you could use ube extract instead. The brochi will have a more intense purple colour.

    If you want to use only ube extract, use my Matcha Brochi recipe and substitute the matcha powder with 1 teaspoon of ube extract. Adjust the amount of ube extract to your liking. 

    Why is my brochi turn brown?

    Browning is normal when baking. To prevent excessive browning on the brochi, cover with a piece of aluminum foil about 10 minutes into the bake time.

    Can I use a non-dairy milk?

    Yes, you can use a non-dairy alternative or regular dairy milk. 

    Note: depending on which type of non-dairy alternative you use, you may end up with a "thinner" brochi.

    Can I use rice flour?

    No. Rice flour will not work for this recipe.

    How can I make my brochi thicker?

    I highly suggest canned full-fat coconut milk if you like a thicker brochi.

    You can also bake the brochi in a smaller sized pan.

    Can I make it vegan?

    According to some of you who have made my Matcha Brochi, you can use a flax seed "egg" in place of the egg.

    Other flavour variations

    For other brochi variations, check out:

    Matcha Brownie Mochi (Brochi)

    Black Sesame Brochi (Brownie Mochi)

    Hojicha Brochi (Brownie Mochi)

    Other ube recipes you may like

    Be sure to check out these other recipes:

    Ube Halaya Jam (Purple Yam Jam)

    Ube Ice Cream

    Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!

     

    Ube brochi stacked on a small cake stand.

    Print Recipe
    5 from 6 votes

    Ube Brochi (Purple Yam Brownie Mochi)

    This recipe for Ube Brochi (Brownie Mochi) yields a delicious, slightly sweet and chewy mochi brownie. It features real ube (purple yam) and glutinous rice flour, and is based on my popular Matcha Brochi recipe.
    Prep Time5 mins
    Cook Time40 mins
    Total Time45 mins
    Course: Dessert, Snack
    Cuisine: Asian, Filipino
    Servings: 16
    Calories: 75kcal
    Author: Michelle

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 180 g grated ube frozen
    • 1 large egg
    • 50 g granulated cane sugar
    • 125 ml coconut milk sub with whole milk or any non-dairy alternative
    • 5 ml vanilla extract
    • tiny pinch of sea salt
    • 130 g mochiko flour or glutinous rice flour
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F/177°C.
    • Line an 8" by 8" baking pan with parchment paper.
    • In a large bowl, whisk together the grated ube, egg, sugar, milk, vanilla extract, and sea salt until smooth.
    • Add in the mochiko (or glutinous rice flour) and whisk until incorporated.
    • Pour the batter into the prepared baking pan.
    • Give it a few taps to release any trapped bubbles.
    • Bake at 350°F/177°C for about 40 minutes, or until a toothpick inserted comes out clean. (To prevent excessive browning, cover with aluminum foil about 10 minutes into the bake).
    • Let cool in the pan for 5 minutes before transferring to a wire rack to completely cool.
    • Slice into 16 pieces and serve.

    Nutrition

    Calories: 75kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 6mg | Potassium: 119mg | Fiber: 1g | Sugar: 3g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « Ube Halaya (Purple Yam Jam)
    Beef Udon With Egg (Niku Tama Udon) »

    Reader Interactions

    Comments

    1. M

      September 25, 2021 at 3:05 pm

      Hello! How to adjust recipe to use ube extract? Just replace grated ube? Thanks!

      Reply
      • Michelle

        September 25, 2021 at 5:35 pm

        Hi there, if you'd like to just use ube extract, use my Matcha Brochi recipe and replace the matcha powder with 1 tsp ube extract.

      • Monique

        October 16, 2021 at 3:35 pm

        Hi, in the oven right now. My batter was very thick and sticky...is that right? I used fresh ube, steamed and mashed... thanks!

    2. Tasia ~ two sugar bugs

      September 25, 2021 at 9:17 pm

      5 stars
      These are just the prettiest ube brochi!! I've been looking for ube lately, but haven't found any. I'm thinking I need to check the frozen section. thank you for another great recipe idea!

      Reply
    3. 2pots2cook

      September 26, 2021 at 8:08 am

      5 stars
      Very festive yet simple brownies !!!! Thank you !

      Reply
      • Monique

        October 16, 2021 at 7:44 pm

        Hi Michelle, is there supposed to be any baking powder? Mine turned out very flat. I weighed my ingredients and used fresh ube, steamed and mashed. The batter was very thick and sticky. I had to use my spatula to spread the batter in the pan. Thanks!

      • Michelle

        October 16, 2021 at 9:15 pm

        The batter should not be overly thick. The only thing I can think of is that there could be a difference in moisture between using fresh vs frozen ube.. There's no baking powder in this version as it will cause the ube to turn blue.

    4. Dawn

      September 27, 2021 at 8:00 am

      5 stars
      They look so moist and delicious, and I just love the pretty purple colour!! I love brownies and love mochi (especially those ice cream mochi), so would love to give these a try!!

      Reply
    5. David @ Spiced

      September 28, 2021 at 5:09 am

      5 stars
      I'm not familiar with mochiko flour, but a good glutinous flour like this would be perfect for brownies! I like my brownies more on the chewy side rather than the cakey side. The ube makes for a really fun twist here, too. Love this recipe!!

      Reply
    6. Raymund | angsarap.net

      September 28, 2021 at 1:10 pm

      5 stars
      Wow, that looks fantastic. First time I heard of Brochi. Will definitely make some soon

      Reply
    7. Amanda

      July 21, 2022 at 7:50 am

      5 stars
      Hi,
      Is there any way to replace the egg, to make it vegan?

      Reply
      • Michelle

        July 21, 2022 at 11:27 am

        Hi Amanda, I personally have not tried this myself but have heard from others who have successfully made my Matcha Brochi with a "flax egg." Hope that helps!

    8. Angel

      December 28, 2022 at 1:27 pm

      These look delicious! Is there a way to substitute ube halaya instead of frozen grated ube?

      Reply
      • Michelle

        December 28, 2022 at 7:18 pm

        Hi Angel, I personally haven't tested with ube halaya but I believe it can work. Just omit the grated ube and sub in maybe 1/4 C ube halaya. You would need to decrease the sugar since ube halaya can be quite sweet in itself. Hope that helps, and report back if you try it.

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