Ube and oreo is an irresistible combination. Introduce the chewy mochi layer, and it adds a unique textural surprise in the middle. You have all the crunchy and chewy elements to create a moorish brownie bite! This recipe uses both ube halaya and white chocolate in the brownie batter, making it a perfectly chewy and fudgey brownie. You can make the brownie on its own, but I highly recommend elevating it with all the other elements.
Ube (pronouned ooh-beh), also known as purple yam, is a popular feature in Filipino cuisine. Known for its stunning hue and a sweet, nutty flavour, it adds a unique twist to any dessert. Ube cookies, ube cake, ube ice cream – you name it! Lately, ube has gained popularity worldwide and online, its flavour becoming a buzzword to any dessert aficionado.
Mochi, a traditional Japanese treat made from glutinous rice flour, brings a delightful chewy texture to the ube oreo mochi brownie. Each chewy morsel adds a contrast to the velvety smoothness of the ube and the crunchiness of the Oreos. You can even use the recipe to make mochi balls without the brownie layer!
To create the tantalising pull, I recommend cooling the brownie before eating. When the mochi is still hot inside the brownie, it tends to break off easier. Trust me on this one!
Give this recipe a go. It’s super fun with the mochi layer! You may even want to try the matcha red bean mochi brownie or biscoff mochi brownie. Make sure you tag your creation with @ultimateomnoms on Instagram so I feature your mochi creation.
Ube oreo mochi brownie
- 140 g glutinous rice flour
- 40 g cornstarch
- 280 g milk
- 30 g castor sugar
- 30 g unsalted butter
- 120 g unsalted butter
- 120 g white chocolate (chopped)
- 120 g ube halaya
- 2 tsp ube extract
- 1 large egg
- 100 g castor sugar
- 50 g brown sugar
- 200 g standard flour
- ½ tsp salt
- 1 packet oreos (chopped)
- Put all the mochi ingredients in a microwavable bowl, except for the butter
- Microwave for 1 min, take it out and mix. Microwave for another 1 min until the liquid is gone
- While hot, mix in the butter until combined. The butter will make it easier to handle
- Set aside to cool slightly
- When cooled, use a rolling pin to roll the mochi to the size of your brownie tin in between two pieces of baking paper
- Melt the butter and white chocolate in the microwave or over a double boiler. Leave to the side to cool slightly
- Combine the ube halaya, ube extract and egg, then whisk in the sugars
- Pour in the chocolate mixture and mix until combined
- Sift in the flour and add the salt. Whisk until just combined
- Pour half the ube brownie batter into your lined brownie tin
- Layer the mochi on top of the batter
- Pour the remaining ube brownie batter on top
- Add the crushed oreos evenly across the ube brownie batter
- Bake at 180°C for 45min