Description
This Ube Mochi Recipe creates the most wonderfully chewy, vibrant, and delicious dessert bars. Made with glutinous rice flour and rich coconut milk, this one-pan mochi cake is simple to bake and perfect for sharing.
Ingredients
Scale
- 2 cups glutinous rice flour (mochiko)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups full-fat coconut milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup ube halaya (purple yam jam) or ube powder mixed with water
- 1 teaspoon ube extract (optional, for a deeper color and flavor)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together glutinous rice flour, granulated sugar, brown sugar, baking powder, and salt.
- In another bowl, mix coconut milk, melted butter, eggs, vanilla, ube halaya, and ube extract until smooth.
- Combine wet and dry mixtures, stirring until the batter is silky and lump-free.
- Pour batter into the prepared pan and smooth the top.
- Bake for 55–60 minutes, or until the center is set and a toothpick comes out mostly clean.
- Cool completely in the pan on a wire rack before slicing.
Notes
Store Ube Mochi in an airtight container at room temperature for up to 3 days. Do not refrigerate as it can harden the texture. For variation, top with toasted coconut or serve with ice cream.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Filipino
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 25g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: ube mochi, purple yam, coconut milk, Filipino dessert, chewy cake