Ube Mochi: Our Review After Trying 37 Different Types
When it comes to ube mochi Japanese sweets, is one of those snacks that you either love or hate. And if you’re like us and fall into the latter category, you’ve probably been wondering what all the fuss is about. So, we decided to put together a comprehensive review of after trying 37 different types. From classic ube flavors to creative combinations, read on for our thoughts on this popular Japanese snack!
What is ube mochi?
Ube mochi is a type of Japanese mochi that is made with , or purple yam. It is often served as a dessert or snack, and can be found in many Asian markets.
There are many different types of , but the most common are koshi-an and anko. Koshi-an is made with mashed that is mixed with sugar and starch, then formed into small balls. Anko is made by boiling until it is soft, then adding sugar and kneading it into a dough. The dough is then formed into small balls.
Ube mochi can be eaten plain, or it can be flavored with various toppings such as chocolate, green tea, or fruit. It can also be used as an ingredient in other desserts such as cakes or ice cream.
A brief history of ube mochi
Ube is a violet-colored yam that originates from the Philippines. It is commonly used in Filipino desserts and is known for its distinct flavor. Mochi is a Japanese rice cake that is made from mochigome, a type of short-grain glutinous rice. It has a chewy texture and can be either sweet or savory. Ube mochi is a popular Filipino dessert that combines these two ingredients.
Ube mochi has been around for centuries ube mochi. The earliest documented recipe dates back to the early 1600s. It was originally made with just ube and sugar. Over the years, different variations of the dessert have emerged, such as those with fillings or toppings.
Today, ube mochi remains a popular Filipino dessert. It can be found in most Filipino bakeries and restaurants. There are also many recipes available online for those who want to try making it at home.
The different types of ube mochi
The first type of we tried was the classic that is often served at Japanese restaurants. This version is made with purple yam and has a chewy texture. The flavor is mildly sweet with a hint of vanilla.
The second type of ube mochi we tried was the Okinawan version, which is made with sweet potato instead of purple yam. This version is much sweeter than the classic ube mochi and has a softer, doughier texture.
The third and final type of ube mochi we tried was the Filipino version, which is made with glutinous rice flour and coconut milk. This version is very sticky and has a strong coconut flavor. It is also the sweetest of the three types of ube mochi we tried.
Our review of 37 different types of ube mochi
After trying 37 different types of ube mochi, we’ve come to a conclusion: there’s a lot of variation in this popular Filipino dessert! Some ube mochi are dense and chewy, while others are light and fluffy. Some are filled with sweetened purple yam, while others have a more neutral flavor.
The texture of ube mochi can also vary widely. Some are sticky and gummy, while others are smooth and silky. And the color can range from pale purple to deep violet.
So which the best? That’s up for you to decide! We encourage you to try different types and find the one that suits your taste.
The best type of ube
There are different types of ube mochi available in the market, and each has its own unique taste and texture. However, we believe that the best type of ube mochi is the one made with freshly grated ube yam.
The fresh ube yam gives the mochi a distinctively sweet and fragrant flavor, while the finely grated texture results in a soft and pillowy that simply melts in your mouth. This is the type of ube mochi that we always look for, and we highly recommend it if you want to experience the true essence of this delicious treat.
How to make ube mochi at home
Assuming you would like a content section for the subheading “1. How to make ube mochi at home”:
To make ube mochi at home, you will need:
-1 cup glutinous rice flour
-1/2 cup sugar
-1/2 cup water
-1 teaspoon baking powder
-1/4 teaspoon salt
-1 teaspoon vanilla extract
-1/2 cup purple yam, peeled and grated
In a medium bowl, whisk together the glutinous rice flour, sugar, water, baking powder, salt, and vanilla extract until well combined. Stir in the purple yam until evenly distributed.
Place a sheet of plastic wrap on a work surface. Scoop 1/4 cup of the batter onto the plastic wrap and shape into a ball. Repeat with the remaining batter.
Bring a large pot of water to a boil. Carefully drop the mochi balls into the boiling water and cook until they float to the surface and are no longer opaque, about 3 minutes. Remove with a slotted spoon and place on a plate lined with parchment paper or a silicone mat to cool slightly. Serve warm or at room temperature.
Overall, we were really impressed with the variety and quality of that we tried. If you’re looking for a delicious and unique dessert, we would definitely recommend giving a try. And if you’re not sure where to start, our top 3 picks are the from Sweet Dreams Bakery, the from Kukkii, and the Purple Yam from Suga Shrine.