Mochi Ube Brownies

I have been seeing mochi brownies all over the internet. Usually the recipe consists of homemade mochi and a premade brownie mix, so when I was developing this recipe, I had originally planned to do a mochi brownie similar to my “best brownie you’ll ever eat” brownie recipe. However, that all changed when I opened my fridge and stumbled upon a jar of homemade ube halaya.

Whenever I have ube at home, I always try to incorporate it into my desserts (mostly because I love ube flavoured everything). Ube and mochi together is a match made in heaven, with the sweet delicate ube flavour and the sweet chewy mochi complimenting each others flavours and textures. This brownie is fudgy, delicately sweet, and deliciously chewy from thick layer of mochi settled right in the middle of the ube brownie.

In my latest video I make mochi in three levels. The first level being the basics. How to make mochi easily from home in two methods — steaming or microwaving. Traditional, where I show you how to make ichigo daifuku (a wagashi made with mochi, red bean paste, and strawberries), and lastly, absolutely non traditional mochi dessert with a filipino twist — mochi ube brownies. Feel free to check out the video below to check out the recipe video.

For this recipe you can use homemade or store-bought ube halaya. To make homemade ube halaya, check out the recipe I have here. Here is the recipe for the mochi ube brownies below. The mochi layer recipe is from justonecookbook.com.

Mochi Ube Brownies

  • Difficulty: easy
  • Print

This recipe makes about 12 brownies in a 8×8″ square pan

Ingredients

80g (1/3 cup) butter, melted
50g (1/4 cup) white chocolate chips, melted
100g (1/2 cup) sugar
300g (1 cup) ube halaya
5g (1 tsp) ube extract
1 large egg
60g (1/2 cup) flour
1g (1/4 tsp) salt

1 7×7″ sheet of mochi

Method

  1. Butter and line a 8×8″ square pan with parchment and set aside.
  2. Preheat the oven to 350F/180C.
  3. In a medium heatproof mixing bowl, add the butter and white chocolate, and place the bowl over a small saucepan of simmering water until the butter and chocolate are melted.
  4. Take off heat, stir in the sugar, extract, ube halaya, and egg until combined.
  5. In a separate small bowl, sift and whisk the flour and salt, then add to the ube mixture, folding until just combined.
  6. In the pan, add half the batter, levelling and spreading it until it is an even layer. Add the mochi sheet, and then spread the rest of the ube brownie batter on top.
  7. Bake for about 23-25 min or until a toothpick inserted into the centre comes out mostly clean.
  8. Let it cool completely and enjoy.

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