MochiConcept Recipe
Ube Mochi Crumble
Toasted crumble topping over ube mochi batter.
- 450 g (about 3 1/2 cups) MochiConcept mochi mix
- 1 tsp baking powder
- 4 large eggs, room temperature
- 1 can (13 oz) sweetened condensed milk
- 1 can (13 oz / 400 ml) coconut milk
- 1/2 cup (100 g) granulated sugar
- 3/4 cup (170 g) unsalted butter, melted
- 1 tsp ube extract
- For the crumble: 1/2 cup flour, 1/4 cup brown sugar, 1/3 cup cold butter (cubed)
Instructions
Heat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment.
Whisk the mochi mix and baking powder together in a large bowl to remove lumps.
In another bowl, beat the eggs, then stir in the condensed milk, coconut milk, sugar, melted butter, and ube extract until smooth.
Pour the wet ingredients into the dry and whisk into a smooth, lump-free batter, then pour into the pan.
Rub the cold butter into the crumble flour and brown sugar until coarse crumbs form, and scatter evenly over the batter.
Bake for 50–60 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
Cool completely in the pan (about 1 hour) before cutting into squares.
Pro Tips
- Don't rush the cooling — warm baked mochi is gummy and tears; it firms up as it cools.
Recipes are shared as a general guide and may need adjusting for your equipment. Preparation involves hot oil and common allergens (including wheat, egg, milk, soy, and sesame). Cook with care, and always follow the preparation and allergen information on your product packaging.
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