Description
Ube Mochi is a delicious Filipino dessert featuring a chewy texture and vibrant purple color from ube halaya. Made with mochiko sweet rice flour, creamy coconut milk, and rich ube extract, this baked treat combines the traditional flavors of ube with a soft, mochi-like consistency perfect for satisfying your sweet tooth.
Ingredients
Scale
Dry Ingredients
- 1 cup mochiko sweet rice flour
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup full-fat coconut milk
- 1/2 cup whole milk
- 1 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
- 2 large eggs
- 1/4 cup unsalted butter, melted
Optional
- 1/2 cup shredded sweetened coconut
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the mochiko sweet rice flour, granulated sugar, and salt until evenly combined to ensure a uniform texture.
- Combine Wet Ingredients: In a separate bowl, mix the full-fat coconut milk, whole milk, ube halaya, ube extract, eggs, and melted butter thoroughly until smooth and fully incorporated, creating a rich and creamy mixture.
- Form Batter: Gradually pour the wet ingredients into the dry ingredients, stirring continuously until you achieve a smooth, lump-free batter.
- Add Coconut (Optional): Carefully fold in the shredded sweetened coconut if you desire added texture and flavor in your mochi.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake in the preheated oven for 45 to 55 minutes, or until the top is set, lightly golden, and a toothpick inserted in the center comes out mostly clean.
- Cool and Serve: Allow the mochi to cool completely in the pan before slicing into squares. This resting time is essential to develop the chewy texture and make clean cuts. Serve and enjoy!
Notes
- For a richer and more authentic flavor, use homemade ube halaya if available.
- Ensure the mochi has cooled fully before cutting to achieve clean slices and maintain the perfect chewy texture.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for extended freshness.
