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Buttery & Chewy Ube Butter Mochi Cake Recipe

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A buttery, chewy ube mochi cake made with sweet rice flour, coconut milk, ube halaya, and fragrant ube extract. Each purple square has lightly golden edges and a dense, tender, springy center.

Ingredients

  • 1 pound glutinous rice flour, also called sweet rice flour or mochiko
  • 1 3/4 cups granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 can (12 ounces) evaporated milk
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup ube halaya
  • 1–2 teaspoons ube extract
  • 1 teaspoon vanilla extract
  • 1/2 cup shredded coconut, optional
  • 2 tablespoons melted butter, for greasing the pan

Instructions

  1. Preheat the oven to 350°F (175°C). Brush a 9 x 13-inch baking pan generously with 2 tablespoons melted butter, coating the bottom, corners, and sides.
  2. In a large mixing bowl, whisk together 1 pound glutinous rice flour, 1 3/4 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
  3. In a separate bowl, whisk 4 large eggs until smooth. Add 1 can coconut milk, 1 can evaporated milk, 1/2 cup melted butter, 1/2 cup ube halaya, 1–2 teaspoons ube extract, and 1 teaspoon vanilla extract.
  4. Whisk the wet mixture thoroughly until the ube halaya is mostly smooth and evenly incorporated.
  5. Gradually pour the wet ingredients into the dry ingredients while whisking. Continue mixing until a smooth, pourable purple batter forms with no large pockets of flour.
  6. Fold in 1/2 cup shredded coconut if using.
  7. Pour the batter into the prepared pan and smooth the top. Gently tap the pan on the counter several times to release large air bubbles.
  8. Bake for 55–65 minutes, until the center is set, the edges are lightly golden, and the surface springs back slightly when gently touched.
  9. Remove from the oven and cool completely in the pan for about 1 hour. Cooling allows the chewy mochi texture to set and makes slicing easier.
  10. Run a knife around the edges if necessary. Lightly grease the knife if the mochi is sticky, then cut into 20–24 squares and serve.

Notes

  • Use glutinous rice flour, sweet rice flour, or mochiko. Regular rice flour will not produce the characteristic chewy texture.
  • Ube extract brands vary in strength, so start with 1 teaspoon and increase to 2 teaspoons for a stronger flavor and deeper purple color.
  • For extra coconut flavor, add the optional shredded coconut to the batter or sprinkle additional coconut over the top.
  • White chocolate chips or chunks can be folded into the batter for an ube white chocolate variation.
  • Store in an airtight container at room temperature for up to 2 days in a cool room or refrigerate for 4–5 days.
  • Freeze individually wrapped squares in a freezer-safe container for up to 2 months.
  • Refrigerated or thawed pieces can be microwaved for 10–15 seconds to restore a softer, chewier texture.
  • Avoid overheating because mochi can become extremely soft and sticky when very hot.

Nutrition

Find it online: https://thefamilycooking.com/buttery-chewy-ube-butter-mochi-cake-recipe/