Ube Mochi
Indulge your taste buds in a fusion of flavors and textures with this Ube Mochi recipe. This unique combination of creates a delectable treat that is not only visually stunning but also incredibly satisfying to the palate.
Ingredients
- 2 tsp ube extract
- ⅓ cup ube halaya jam
- ½ cup full fat coconut milk
- ¼ cup butter melted and cooled
- ¾ cup granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 2 cup glutinous rice flour
- 1 tsp baking powder
- ½ tsp salt
- toasted coconut flakes optional
Instructions
- Preheat oven to 350°F. Grease baking pan with butter. You can use any of the following pans: 8” x 8” or 9” x 9” square baking pan,
- In a medium bowl, combine ube extract, ube halaya, coconut milk, melted butter, sugar, eggs and vanilla until smooth. In a separate large bowl, whisk glutinous rice flour, baking powder and salt. Pour wet ingredients into dry ingredients. Whisk until you achieve a smooth consistency.
- Pour batter into the prepared baking pan. Give the pan a few hard taps on the counter to knock out air bubbles. Bake for about 60 minutes, or until center is set but bounces back when pushed, and edges are brown.
- Cool the ube mochi on a wire rack for 1 hour or until the mochi is room temperature. Waiting for it to cool down will give a chewy texture instead of a gooey and custardy inside. Set pan on a wire rack to cool fully to room temperature. If you can’t wait until it cools to room temperature, the mochi cake will be more custardy and gooey but not yet its maximum chewiness.
Notes
Grease the baking pan. This is important to make sure the mochi does not stick to the pan. Once the ube mochi is done baking remove from the oven and let it cool to room temperature.
Eat at room temperature. To get the chewy texture you want to aim for room-temperature mochi. When removing it from the oven it will still be very soft and gooey, but when it's too cold it will not be as chewy. So aim for room-temperature to get the best-textured ube mochi.
Enjoy Fresh. Ube Mochi is best enjoyed fresh. It has the best texture when eaten on the same day its made.
Tried this recipe?Let us know how it was!