If you have a soft spot for chewy, vibrant, and irresistibly delicious desserts, then you are in for a real treat with this Ube Mochi Cake Recipe. This Filipino-inspired delicacy marries the unique texture of mochi with the rich, natural sweetness and stunning purple hue of ube, or purple yam. Every bite offers a perfect blend of coconut creaminess, subtle vanilla, and the distinctive, tender chewiness that comes from glutinous rice flour. Whether you’re new to ube treats or a long-time fan, this recipe will quickly become a beloved staple in your dessert rotation. Trust me, once you try this ube mochi cake, its charming flavor and satisfying texture will keep calling you back for more.
Ingredients You’ll Need
Creating this beautiful Ube Mochi Cake Recipe starts with simple, pantry-friendly ingredients that work together harmoniously to achieve that classic chewy texture and vibrant flavor. Each component plays a crucial role, from the glutinous rice flour for the perfect chew, to ube halaya that delivers that iconic purple yam taste and color.
- 1 cup glutinous rice flour: This is the magic ingredient that gives mochi its signature chewy texture.
- 1 cup sugar: Provides just the right amount of sweetness to balance the earthiness of the ube.
- 1 cup coconut milk: Adds a creamy richness and subtle tropical flavor essential to Filipino desserts.
- 1/2 cup ube halaya (purple yam jam): The star ingredient—bright purple and naturally sweet for authentic ube flavor.
- 1/4 cup melted butter: Contributes moistness and depth to the cake’s texture.
- 2 large eggs: Helps bind the ingredients together and adds structure to the cake.
- 1 teaspoon baking powder: Provides just enough lift to keep the cake soft yet light.
- 1/4 teaspoon salt: Enhances the sweetness and balances the overall flavor.
- 1 teaspoon vanilla extract: Rounds out the flavors with a warm, inviting aroma.
- 1/2 cup shredded coconut (optional, for topping): Adds texture and a lovely nutty contrast when sprinkled on top.
How to Make Ube Mochi Cake Recipe
Step 1: Prepare Your Equipment and Oven
Begin by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan thoroughly to ensure your mochi cake doesn’t stick and develops a nice golden crust on the edges. Setting this up early lets you dive right into mixing your ingredients without delay.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together your glutinous rice flour, sugar, baking powder, and salt. Combining these dry ingredients first helps them distribute evenly in the batter, resulting in a consistently textured cake without any clumps.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the eggs, coconut milk, melted butter, ube halaya, and vanilla extract until you have a smooth, well-combined mixture. The creamy ube halaya blends beautifully here, turning the batter a lovely purple and infusing it with that signature sweet yam flavor.
Step 4: Bring Wet and Dry Together
Gradually pour the wet ingredient mixture into the bowl with your dry ingredients, stirring gently but thoroughly until you have a smooth and slightly thick batter. It’s important not to overmix here to keep the texture tender and chewy.
Step 5: Bake Your Mochi Cake
Pour the batter into your prepared pan, spreading it out evenly with a spatula. If you like, sprinkle shredded coconut on top to add an extra layer of flavor and texture. Place the pan in the oven and bake for 45 to 50 minutes. You’ll know it’s done when the edges are set and a toothpick inserted in the center comes out clean.
Step 6: Cool Before Serving
Let your Ube Mochi Cake cool completely on a wire rack before slicing into squares. Cooling is essential; it allows the mochi to set properly and makes cutting easier while preserving that perfect chewy bite.
How to Serve Ube Mochi Cake Recipe
Garnishes
Sprinkling shredded coconut on top right before baking is a classic touch, but you can also add toasted coconut flakes for more crunch and aroma. For a decadent finish, a drizzle of sweetened condensed milk or a dollop of whipped cream beautifully complements the cake’s creamy texture and subtly sweet flavor.
Side Dishes
This dessert pairs wonderfully with a hot cup of strong coffee or a refreshing iced tea to balance its sweetness. For a complete Filipino-inspired treat, serve alongside some fresh tropical fruits like mangoes or ripe jackfruit to add bright, juicy contrast.
Creative Ways to Present
To make a charming individual dessert presentation, bake this recipe in muffin tins for bite-sized mochi cakes. You can also layer thin slices in a parfait with layers of whipped cream and ube ice cream for an elegant, colorful twist that captivates eyes and palates alike.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Ube Mochi Cake covered tightly in an airtight container at room temperature if you plan to eat them within a day or two; the cake stays soft and chewy. For longer storage, refrigeration is best and will keep the cake fresh for up to 4 days.
Freezing
This recipe freezes beautifully. Slice the cooled cake into portions, wrap each piece tightly in plastic wrap, and place them in a freezer-safe container or bag. Frozen mochi cake can last up to 2 months—just thaw at room temperature before reheating.
Reheating
Warm up the cake gently in the microwave for about 20 to 30 seconds to revive its soft, chewy texture and bring back the delightful aromas. Avoid overheating, as it may dry out the mochi. A quick nuke or a brief steam works perfectly!
FAQs
What is ube halaya and can I substitute it?
Ube halaya is a sweet purple yam jam that is the key flavor in many Filipino desserts. While fresh or frozen ube can be used, ube halaya provides a smooth texture and sweetness that is hard to replicate. If necessary, you can use ube extract combined with mashed ube or sweet potato, but the flavor might be less intense.
Can I make this recipe dairy-free?
Absolutely! Swap out the melted butter for coconut oil or a dairy-free margarine, and ensure your coconut milk is free of additives. The coconut milk keeps the cake wonderfully moist and flavorful without dairy.
Why does the cake have a chewy texture?
The chewy texture comes from using glutinous rice flour instead of regular wheat flour. This special rice flour is what creates that unique mochi-like consistency that makes this cake so fun and different.
Can I make this cake without eggs?
While eggs help with binding and texture, you can try substituting with egg replacers like flaxseed meal mixed with water or a commercial egg substitute. Note that texture and rise may vary slightly without eggs.
How can I make the purple color more vibrant?
If you prefer a more vibrant purple hue, adding a small amount of ube extract or a drop of purple food coloring can enhance the color without altering the delicious flavor of your Ube Mochi Cake Recipe.
Final Thoughts
There’s something truly magical about homemade Ube Mochi Cake Recipe that brings joy, comfort, and a touch of Filipino tradition straight to your table. The chewy texture, the beautiful purple color, and the luscious coconut undertones make it a dessert worth celebrating. Whether you’re baking it for loved ones or just treating yourself, I encourage you to dive right in—you won’t regret it. Once you experience the harmony of flavors in this cake, you’ll understand why it’s one of my all-time favorites.
Print
Ube Mochi Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 9 to 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
This Ube Mochi Cake Recipe is a delightful Filipino dessert that combines the chewy texture of mochi with the vibrant purple hue and sweet flavor of ube (purple yam). Made with glutinous rice flour, coconut milk, and ube halaya, this baked treat offers a unique and delightful twist on traditional cakes. Topped with optional shredded coconut, it’s perfect for any occasion and sure to impress with its rich taste and appealing texture.
Ingredients
Dry Ingredients
- 1 cup glutinous rice flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup coconut milk
- 1/2 cup ube halaya (purple yam jam)
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Topping (Optional)
- 1/2 cup shredded coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan to ensure the cake doesn’t stick.
- Combine Dry Ingredients: In a large mixing bowl, sift together the glutinous rice flour, sugar, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix Wet Ingredients: In another bowl, whisk the eggs, coconut milk, melted butter, ube halaya, and vanilla extract until the mixture is smooth and uniformly combined, ensuring the ube flavor is well incorporated.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, stirring gently until you achieve a smooth, slightly thick batter without lumps.
- Pour and Top: Transfer the batter into the prepared baking pan, smoothing the surface with a spatula. Sprinkle the optional shredded coconut evenly on top for added flavor and texture.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. The cake is done when the edges are set and a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and allow it to cool completely before slicing into 9 to 12 squares. Serve as is or with toppings such as sweetened condensed milk or whipped cream for extra indulgence.
Notes
- For a richer flavor, substitute coconut milk with full-fat coconut cream.
- Add a pinch of ube extract or purple food coloring for a more vibrant color.
- To make individual servings, bake the batter in muffin tins for 20-25 minutes.
- Serve with a drizzle of sweetened condensed milk or a dollop of whipped cream for extra indulgence.
