Giant Ube Matcha Mochi

This is a classic mochi recipe, but not as you know it! Purple ube ice cream and green matcha mochi means this dessert is both delicious AND beautiful.

Done in 8 hours

Serves 6-8

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Ube is a purple yam from the Philippines. The name means tuber in Tagalog, and it has a nutty, vanilla like flavour, sweeter than a sweet potato. It's often boiled and mixed with condensed milk. We're using ube extract in this recipe, but if you can't find it, purple food colouring and vanilla extract will produce a similar result!


Start by making the mochi. Mix together the glutinous rice flour, sugar, matcha, and water.

Once smooth, cover and microwave on high for 3-4 minutes. Let cool slightly until it's cool enough to handle.

Line a large bowl with cling film.

Sprinkle your counter with cornflour, and place the mochi on top. Roll out into a square, larger than the bowl.

Add the cream, condensed milk, and ube to a bowl. Whisk until it's thickened to soft peaks.

Roll up the mochi onto a rolling pin, then place over the bowl. Pour in the ube ice cream, then fold over the excess mochi. Cover with excess clingfilm.

Freeze for 6-8 hours. Remove from the fridge, leave to sit for 10 minutes, and dust with extra matcha. Slice, and enjoy!

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Spencer Lengsfield

Spencer Lengsfield

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