What is ube and what does it taste like?

Ube is a purple yam native to the Philippines. Ube gives foods a sweet, nutty, vanilla-meets-pistachio flavor and a bold purple color. In these mochi tots, we use real baked ube puree for the most authentic, natural ube flavor.

What is mochi, and why is the texture different from regular baked goods?

Glutinous rice flour, also known as sweet rice flour, is the key ingredient that gives mochi its signature sticky, chewy texture — it behaves very differently from all-purpose flour and creates that bouncy, pull-apart chew mochi is famous for. The tapioca flour in this recipe amplifies that elasticity even further.

Why do you bake these in a mini muffin pan instead of a regular baking dish?

The mini muffin pan is what transforms these from a typical mochi bake into tots ! Each individual cavity creates more surface area for that crispy, caramelized sugar-butter crust to form all the way around, giving you a crispy shell with a chewy center in every single bite.

Can I use ube extract instead of baked ube puree?

Yes, you can substitute ube extract in a pinch, but the flavor won’t be quite as deep or natural. Baked ube puree delivers a more authentic, earthy ube flavor and contributes moisture to the batter. If using extract, start with 1–2 teaspoons and adjust to taste.

Why do you use both sweet rice flour AND tapioca flour?

Sweet rice flour provides the base mochi chew, while tapioca flour adds extra stretch and elasticity — together they create a superior, pull-apart texture that’s both bouncy and satisfying.

Can I use a regular muffin pan instead of a mini muffin pan?

Absolutely, but the bake time will increase significantly. The mini muffin pan format is specifically designed to maximize the crispy-to-chewy ratio in each bite-sized tot. Bake 35 to 40 minutes in regular muffin pans or about 28 minutes in mini muffin pans until light golden brown, rotating halfway through for even color.

Why grease the pan with butter and sugar?

The butter prevents sticking and the granulated sugar caramelizes during baking to create a crispy, golden, slightly crunchy shell — a delicious contrast to the chewy interior.

Are these gluten-free?

Yes! Despite its name, glutinous rice flour or mochiko is actually gluten-free. Sweet rice flour and tapioca flour are both naturally gluten-free, making these Shanghai Ube Mochi Tots a gluten-free treat.

How do I store leftover ube mochi tots?

Store cooled mochi in an airtight container at room temperature for up to two days. When ready to enjoy again, microwave each piece for 10 to 15 seconds to restore its chewy texture. Avoid refrigerating, as it can harden the mochi and alter the mouthfeel.

Can I make the batter ahead of time?

Yes! You can prepare the batter and refrigerate it for several hours before baking. Give it a good stir before filling your muffin pan. The butter-and-sugar pan prep should still be done right before baking.

Crispy and Chewy Shanghai UBE Mochi Tots

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Crispy on the outside, pillowy-chewy on the inside — these Shanghai Ube Mochi Tots are baked in a butter-and-sugar-lined mini muffin pan using real baked ube puree, sweet rice flour, tapioca flour, and sweetened condensed milk. Convection-baked for that irresistible golden crust. Bite-sized, beautiful, and completely addictive. 💜

Author: Ellen
Category: Dessert
Method: Baking
Cuisine: Chinese

Ingredients

Units Scale

1 cup (8 ounces) whole milk
2 tablespoons of sweetened condensed milk
3 tablespoons unsalted butter + more for greasing the muffin pan
1/2 cup UBE purée
1 large egg
1/4 cup (50 grams) granulated sugar
2 teaspoons vanilla
3/4 cup (130 grams) sweet rice flour
3 tablespoons (23 grams) tapioca flour

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Instructions

Preheat oven to 350°F on convection bake. Place a tiny pay of butter on each well in the mini muffin pan and generously butter each well. Sprinkle each well with 1/4 teaspoon of granulated sugar. Set aside the muffin pan.
In a small saucepan, warm the milk, sweetened condensed milk and butter just until the butter is melted. Remove from heat and whisk in the ube until combined. Set aside.
In a medium bowl, whisk the egg, sugar, vanilla until combined well. Pour the milk/ube mixture into the egg mixture and whisk together. Add the sweet rice flour and the tapioca flour. Continue to whisk it all together.
Strain the batter through a fine mesh sieve. Use a silicone spatula to help scrape the batter through the sieve. Discard any lumps left on the sieve.
Divide the batter evenly on to the greased muffin pan. Bake for 28 to 32 minutes until the edges turn golden brown. Remove from oven and let it rest for 1 minute before transferring the mini mochis on to a cooling rack. Let it cool for at least 10 minutes. Enjoy!

Find it online: https://moderateposh.com/shanghai-ube-mochi/