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
Scale
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.
