Description
Ube Mochi is a delightful Filipino dessert that combines the chewy texture of mochi with the vibrant flavor of purple yam (ube). This baked mochi cake is naturally gluten-free and infused with rich ube halaya, coconut milk, and a hint of ube extract, delivering a sweet, creamy treat perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 box (16 oz) mochiko sweet rice flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 4 large eggs
- 1 can (13.5 oz) coconut milk
- 1 can (12 oz) evaporated milk
- 1/2 cup melted unsalted butter
- 1 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together mochiko sweet rice flour, granulated sugar, baking powder, and salt until well combined, ensuring no lumps.
- Combine Wet Ingredients: In a separate bowl, beat the eggs thoroughly. Add the coconut milk, evaporated milk, melted unsalted butter, ube halaya, and ube extract. Mix until the mixture is smooth and uniform in color.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with dry ingredients and stir gently but thoroughly until a smooth batter forms, making sure there are no streaks of flour.
- Pour Batter and Bake: Transfer the batter into the prepared baking dish and smooth the top evenly with a spatula. Place in the preheated oven and bake for 50 to 60 minutes, or until the top feels set and a toothpick inserted near the center comes out mostly clean with few moist crumbs.
- Cool and Serve: Remove from the oven and allow the mochi to cool completely in the pan to set fully. Once cooled, cut into 24 small squares and serve.
Notes
- For extra ube flavor, add more ube extract or swirl additional ube halaya into the batter before baking.
- Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
- This dessert is gluten-free due to the use of mochiko sweet rice flour.
