If you have a passion for desserts that combine delightful chewiness with vibrant, eye-catching color, this Ube Mochi Cake Recipe is exactly what you’ve been waiting for. This Filipino-inspired treat beautifully marries the unique texture of mochiko flour with the rich, sweet flavor of ube halaya, creating a cake that is both comfortingly familiar and excitingly different. Each bite offers a slightly sticky, tender crumb punctuated by the creamy sweetness of purple yam and the subtle tropical hint from coconut milk. Whether you’re making it for a casual afternoon snack or a special occasion, this recipe promises an irresistible slice of heaven that’s as fun to make as it is to savor.
Ingredients You’ll Need
The heart of any great recipe lies in its ingredients, and this one is no exception. These simple and essential ingredients all play a crucial role in delivering the perfect balance of flavor, texture, and that signature purple hue that ube lovers adore.
- Mochiko (sweet rice flour): This glutinous flour gives the cake its distinctive chewy and tender texture that sets it apart from regular cakes.
- Sugar: Sweetness is key—sugar balances the earthiness of the ube and enhances the overall flavor.
- Coconut milk: Adds creaminess and a subtle tropical backdrop that complements the purple yam beautifully.
- Ube halaya (purple yam jam): The star ingredient, packed with vivid color and signature ube flavor.
- Melted butter: Brings richness and moisture for a tender crumb.
- Eggs: Bind the ingredients together and help create structure for the cake.
- Baking powder: Provides just enough lift for a light yet chewy texture.
- Salt: Enhances the flavors and balances the sweetness.
- Vanilla extract: Adds a warm, aromatic note that harmonizes with the ube.
- Purple food coloring (optional): For an even more vibrant purple color if desired.
How to Make Ube Mochi Cake Recipe
Step 1: Preheat and Prepare the Pan
Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan thoroughly. This ensures your cake will come out cleanly without sticking, giving you beautiful slices every time.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the mochiko, sugar, baking powder, and salt. This step helps evenly distribute the leavening agent and salt, creating a uniform base for the batter.
Step 3: Combine the Wet Ingredients
In a separate bowl, blend the coconut milk, ube halaya, melted butter, eggs, vanilla extract, and the optional purple food coloring until smooth and well incorporated. This mixture will bring vibrant color and rich flavor to your cake.
Step 4: Incorporate the Batter
Slowly add the wet ingredients into the dry ingredients, stirring gently until the batter is fully combined and smooth. Avoid overmixing to keep the texture just right: chewy but tender.
Step 5: Bake to Perfection
Pour the batter into your prepared cake pan, smoothing out the top with a spatula. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. This baking time lets the flavors meld beautifully and the edges to set while keeping the inside delectably chewy.
Step 6: Cool and Serve
Allow your Ube Mochi Cake to cool completely in the pan before slicing. Cooling sets the texture perfectly, making it easier to cut clean slices and enhancing the overall experience with every bite.
How to Serve Ube Mochi Cake Recipe
Garnishes
A sprinkle of toasted coconut flakes or a drizzle of sweetened condensed milk works wonders to elevate the presentation and add layers of flavor. These garnishes add texture and complement the naturally sweet, earthy tones of the ube.
Side Dishes
Pair this chewy cake with a scoop of vanilla ice cream or fresh tropical fruits like mango and pineapple. The contrast between the cool creaminess or the fresh brightness of fruit makes every bite even more delightful.
Creative Ways to Present
For a fun twist, serve the square slices on banana leaves for a traditional Filipino vibe, or layer thin slices with whipped cream and fresh berries for a vibrant dessert parfait. You could even cube the cake and serve as bite-sized treats on a party platter.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the cake tightly in plastic wrap or keep it in an airtight container in the refrigerator. It stays moist and delicious for up to three days, perfect for a quick sweet fix anytime.
Freezing
To keep your ube mochi cake fresh for longer, you can freeze it. Wrap individual slices in plastic wrap and place them in a freezer-safe container or bag. This way, you can enjoy the cake for up to a month without losing that wonderful chewy texture.
Reheating
When ready to enjoy frozen or refrigerated slices, warm them gently in the microwave for about 15 to 20 seconds or until soft. This brings back the cake’s signature chewy softness and makes it taste freshly baked again.
FAQs
Can I use ube powder instead of ube halaya in this Ube Mochi Cake Recipe?
Absolutely! Ube powder mixed with coconut milk is a great alternative if you don’t have ube halaya on hand. Just make sure to blend it well to maintain that lovely purple color and authentic flavor.
Is this Ube Mochi Cake Recipe gluten-free?
Yes, since mochiko is made from sweet rice flour, this cake is naturally gluten-free. Just double-check any added ingredients like baking powder to ensure they don’t contain gluten if that’s a concern.
Why does the cake have a chewy texture?
The use of mochiko, a glutinous rice flour, creates the chewy bite that makes this cake so unique. This flour behaves differently from wheat flour, giving a mochi-like consistency instead of the usual soft crumb.
Can I substitute the coconut milk with regular milk?
You can, but coconut milk lends a special richness and subtle tropical flavor that complements the ube perfectly. Using regular milk will still work but might result in a less distinctive taste.
What should I do if my cake isn’t rising?
Make sure your baking powder is fresh and accurately measured. Also, avoid overmixing the batter, which can deflate the cake. Proper oven temperature and baking time are crucial, so double-check your oven settings too.
Final Thoughts
This Ube Mochi Cake Recipe is a true celebration of Filipino flavors wrapped up in a chewy, colorful treat that will brighten any dessert table. It’s approachable, fun to make, and simply irresistible to eat. Next time you want to impress friends or treat yourself, don’t hesitate to dive into this delightful cake—you’re going to love every bite!
Print
Ube Mochi Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Description
Ube Mochi Cake is a delightful Filipino dessert that combines the chewy texture of mochi with the vibrant flavor of ube (purple yam). This cake blends sweet rice flour, creamy coconut milk, and ube halaya to create a rich, moist treat perfect for any occasion. Its naturally gluten-free ingredients and vegetarian profile make it an inclusive favorite, with an optional twist of purple food coloring to enhance its vivid hue.
Ingredients
Dry Ingredients
- 1 cup mochiko (sweet rice flour)
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup coconut milk
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- A few drops of purple food coloring (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together mochiko, sugar, baking powder, and salt until well combined and aerated.
- Combine Wet Ingredients: In a separate bowl, blend coconut milk, ube halaya, melted butter, eggs, vanilla extract, and purple food coloring (if using) until the mixture is smooth and uniform in color.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry mixture, stirring gently but thoroughly until you achieve a smooth and homogenous batter.
- Pour Batter into Pan: Pour the batter evenly into the prepared cake pan and smooth the top with a spatula to ensure even baking.
- Bake: Place in the oven and bake for approximately 45 to 55 minutes, or until a toothpick inserted in the center comes out clean, indicating doneness.
- Cool and Serve: Allow the cake to cool completely in the pan to set its chewy texture before slicing it into 8 servings and serving.
Notes
- For an extra chewy texture, substitute half of the mochiko with glutinous rice flour.
- If fresh ube or ube halaya is unavailable, use ube powder mixed with coconut milk as a suitable alternative.
- Serve with a drizzle of sweetened condensed milk or sprinkle toasted coconut flakes on top for enhanced flavor and presentation.
- This cake is best enjoyed fresh but can be stored in the refrigerator for up to 3 days.
