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
Scale
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.
