Description
Ube Mochi is a soft, chewy, and delightfully purple treat made with glutinous rice flour and ube (purple yam). This easy-to-make dessert blends Filipino flavors with a Hawaiian mochi texture for a colorful and irresistible sweet snack!
Ingredients
Units
Scale
- 1 1/2 cups mochiko (glutinous rice flour)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 cup coconut milk
- 1/2 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup ube halaya (purple yam jam)
- 1 teaspoon ube extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish or line with parchment paper.
- In a large bowl, whisk together mochiko, sugar, and baking powder.
- In another bowl, combine coconut milk, whole milk, melted butter, eggs, vanilla extract, ube halaya, and ube extract. Mix until smooth.
- Gradually add the wet ingredients into the dry ingredients. Stir until fully combined and smooth.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 50–60 minutes or until the top is set and lightly golden.
- Let cool completely before slicing into squares.
Notes
- For a deeper ube flavor, you can add an extra ½ teaspoon of ube extract.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Dust with powdered sugar or coconut flakes for extra texture.
- Details
Nutrition
- Calories: 180 kcal
- Sugar: 15g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
