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
Scale
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.
