If you have a soft spot for both chewy mochi and the rich, vibrant sweetness of ube, you are going to adore this Ube Mochi Cake Recipe. This delightful fusion dessert brings together the unique, slightly sticky chewiness of mochi with the stunning purple hue and earthy flavor of Filipino purple yam. Moist and comforting, yet full of playful texture, this cake is perfect for anyone looking to surprise their taste buds with a memorable Asian-inspired treat that feels both special and familiar.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Ube Mochi Cake Recipe. Each component plays a crucial role, from creating that signature chewy texture to infusing vibrant color and flavor that makes this cake truly unforgettable.
- 1 1/2 cups glutinous rice flour: the essential base for mochi’s chewy, sticky texture.
- 1 cup coconut milk: adds a creamy richness and subtle tropical flavor that complements the ube perfectly.
- 3/4 cup sugar: balances the earthiness of the ube with just the right amount of sweetness.
- 3/4 cup cooked and mashed ube (purple yam): delivers the gorgeous purple color and distinctive sweet yam flavor.
- 1/2 teaspoon baking powder: lightens up the texture just a bit for a perfect chew.
- 1/4 teaspoon salt: enhances and deepens all the flavors without overpowering.
- 1/2 teaspoon vanilla extract: adds a warm aromatic layer to the cake.
- 1/4 cup melted butter or vegetable oil: keeps the cake moist and tender.
- 1/4 cup water: helps balance the batter consistency for perfect baking results.
- Optional: toasted coconut flakes for topping: provide a crunchy, nutty contrast to the sticky mochi texture.
How to Make Ube Mochi Cake Recipe
Step 1: Prepare Your Baking Pan and Oven
Start by preheating your oven to 350°F (175°C) and lightly greasing an 8×8 inch baking pan or lining it with parchment paper. This step ensures your cake won’t stick and bakes evenly, setting the stage for a beautifully textured mochi cake.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt. Combining these dry ingredients first makes sure the rising agent and seasoning are evenly distributed for consistent flavor and texture throughout the cake.
Step 3: Blend the Wet Ingredients
In another bowl, mix the coconut milk, mashed ube, melted butter (or oil), vanilla extract, and water until smooth and uniform. This vibrant mixture is what will give your cake its signature color, moisture, and that irresistible sweet yam flavor.
Step 4: Combine Wet and Dry Mixtures
Slowly add the wet mixture to the dry ingredients, stirring gently until your batter is silky smooth without any lumps. A well-blended batter ensures your Ube Mochi Cake Recipe will bake evenly with that perfect chewy texture everyone loves.
Step 5: Bake to Perfection
Pour the batter into your prepared baking pan and smooth the surface with a spatula. Pop it in the oven and bake for 40 to 50 minutes. To check doneness, insert a toothpick in the center — it’s okay if a few sticky crumbs cling to it from the mochi, but it shouldn’t be wet.
Step 6: Cool and Add Optional Toppings
Remove your cake from the oven and let it cool completely in the pan. This resting time is crucial as it helps the cake firm up and develop the ideal chewy mochi texture. Once cooled, sprinkle with toasted coconut flakes if you like a bit of crunch and nuttiness to complement the soft cake.
How to Serve Ube Mochi Cake Recipe
Garnishes
To elevate your Ube Mochi Cake Recipe, consider garnishing with toasted coconut flakes for added texture and a splash of tropical flavor. A dollop of whipped cream or a drizzle of sweetened condensed milk also pairs beautifully to enhance the natural sweetness of the ube.
Side Dishes
This cake shines as a dessert after light meals. Pair it with a cup of hot tea, such as jasmine or green tea, to balance out the richness with refreshing floral or grassy notes. It’s also great alongside a fresh fruit salad to add brightness and variety to your dessert spread.
Creative Ways to Present
For a fun twist, serve your Ube Mochi Cake Recipe in bite-sized squares skewered on decorative picks for parties. Alternatively, layer it with coconut custard or sweet red bean paste for a decadent fusion parfait. Presentation is all about highlighting its stunning purple color and unique chewy texture!
Make Ahead and Storage
Storing Leftovers
You can store leftover Ube Mochi Cake at room temperature for a couple of days covered lightly with foil or plastic wrap. For longer freshness, keep it refrigerated in an airtight container for up to a week. The texture remains delightfully chewy with slight firmness after chilling.
Freezing
Wrap individual cake squares tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen Ube Mochi Cake can be kept for up to a month. When you’re ready to enjoy, thaw overnight in the fridge for the best texture.
Reheating
Warm your cake slightly before serving to bring back that soft, chewy mochi feel. You can microwave smaller pieces for 15-20 seconds or gently steam slices until warmed through. Avoid overheating to keep the texture just right.
FAQs
Can I use ube powder instead of fresh ube?
Absolutely! If fresh ube isn’t available, ube powder is a convenient alternative. Use about 1/4 cup ube powder mixed with water or coconut milk to achieve a similar consistency and the unmistakable flavor that makes this Ube Mochi Cake Recipe so special.
What is glutinous rice flour?
Glutinous rice flour comes from sticky or sweet rice and is key for achieving the chewy, elastic texture that defines mochi desserts. It’s very different from regular rice flour, which won’t give you that signature mochi bite.
Can I make this cake vegan?
Yes! Simply swap the butter for vegetable oil or coconut oil and ensure your sugar is vegan-friendly. All other ingredients in this Ube Mochi Cake Recipe are naturally vegan, making it a fantastic dessert for plant-based diets.
Is the cake supposed to be sticky inside?
Yes, the slight stickiness is actually the hallmark of a perfect mochi cake. It should be moist and chewy, not dry or crumbly. That sticky texture is part of the fun and uniqueness of this dessert.
Can I add more ube flavor?
You can definitely amp up the ube taste by adding a teaspoon of ube extract along with the mashed ube. This will deepen the color and flavor, making this Ube Mochi Cake Recipe even more vibrant and irresistible.
Final Thoughts
This Ube Mochi Cake Recipe is a treasure that’s both fun and comforting to make and eat. Its unique texture, rich color, and delightful flavor come together in a dessert that’s sure to become a beloved favorite. So go ahead, give it a try, and share the joy of this chewy, purple-hued treat with friends and family. I promise it will brighten up any day!
Print
Ube Mochi Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 16 servings (1.5 inch squares)
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Ube Mochi Cake is a delightful fusion dessert combining the chewy texture of mochi with the vibrant purple color and sweet, earthy flavor of ube, a Filipino purple yam. This moist, slightly sticky cake offers a unique Asian-inspired treat that is comforting, flavorful, and visually stunning, perfect for those who love experimenting with traditional flavors in a fun and modern way.
Ingredients
Dry Ingredients
- 1 1/2 cups glutinous rice flour
- 3/4 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut milk
- 3/4 cup cooked and mashed ube (purple yam)
- 1/2 teaspoon vanilla extract
- 1/4 cup melted butter or vegetable oil
- 1/4 cup water
Optional Topping
- Toasted coconut flakes
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease an 8×8 inch baking pan or line it with parchment paper to prevent sticking and ensure easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the glutinous rice flour, sugar, baking powder, and salt until well combined to evenly distribute the leavening and seasoning agents.
- Combine Wet Ingredients: In another bowl, mix the coconut milk, mashed ube, melted butter (or vegetable oil), vanilla extract, and water until smooth to create a uniform wet base for the batter.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, stirring continuously until you achieve a smooth, lump-free batter that is slightly thick but pourable.
- Transfer Batter to Pan: Pour the batter into the prepared baking pan and smooth the surface gently with a spatula to ensure even cooking.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-50 minutes, or until the cake is set and a toothpick inserted in the center comes out mostly clean, allowing for some sticky mochi crumbs.
- Cool Completely: Remove the cake from the oven and let it cool completely in the pan; this cooling step helps the cake to firm up and develop its signature chewy texture.
- Add Toppings and Serve: Optionally, sprinkle toasted coconut flakes on top before cutting into squares for added texture and a burst of coconut flavor. Serve and enjoy.
Notes
- For a more intense ube flavor, add one teaspoon of ube extract along with the mashed ube.
- Allow the cake to cool fully as it firms up and the chewy mochi texture develops better after resting.
- This cake can be stored at room temperature for a couple of days or refrigerated for up to a week. Reheat slightly before serving to restore moisture and texture.
