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.
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.
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
If you compare this to my Matcha Brochi, you'll notice I left out 1 ingredient:
Why? Baking powder is a base and reacts with the anthocyanin in ube yam turning it blue.
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.
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:
Other ube recipes you may like
Be sure to check out these other recipes:
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Ube Brochi (Purple Yam Brownie Mochi)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 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
- 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.
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.