Easiest Way to Autumn To Try At Home Ube Mochi Cake

Leona Moore
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Easiest Way to Autumn To Try At Home Ube Mochi Cake
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Easiest Way to Autumn To Try At Home Ube Mochi Cake Delicious, fresh and tasty.

Ube Mochi Cake. Ube - Purple Yam Hawaiian Mochi Cake is the basic, favorite mochi cake with the addition of the classic Filipino ube haleya or sweet, purple yam jam. This is easy to bake and is a mix-it-all together kind of cake. The recipe makes a large, thick, dense cake which can be sliced in squares for individual servings.

It is often made with red bean paste, but I used purple yam jam for my Filipino family.

The cake was lighter than the one with red bean paste, and the family loved it!

Butter Mochi is a delicious Hawaiian style dessert.

You can have Ube Mochi Cake using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Ube Mochi Cake

  1. It’s 24 oz of Ube Halaya (Purple yam jam).

  2. Prepare 16 oz of Mochiko (Sweet rice flour).

  3. It’s 1/2 cup of coconut flakes (optional).

  4. Prepare 1 stick of unsalted butter (melted).

  5. Prepare 150 grams of white suger.

  6. Prepare 3 of eggs.

  7. Prepare 2 cup of milk.

  8. You need 1 tsp of baking powder.

  9. It’s 1 tbsp of vanilla extract.

It's a soft, chewy cake with a delicious coconut flavor.

This is an easy recipe using Hawaii's Best Hawaiian butter mochi mix with a hint of ube flavor.

These ube mochi muffins are variations from these Butter Mochi Cake, these Matcha Butter Mochi Cake, and these Blueberry Mochi Cake.

But as much as I love the mochi cake versions, I decided that I want to try to make the muffin version.

Ube Mochi Cake instructions

  1. Preheat oven to 350°F..

  2. Whisk melted butter and suger in a large bowl..

  3. Stir in eggs and vanilla extract..

  4. Mix in the Mochiko and baking powder..

  5. Mix in the milk..

  6. Pour the batter into a greased 9x13 inch baking pan..

  7. Drop purple yam jam by small spoonfuls throughout the batter. (Some will sink.).

  8. Sprinkle the coconut flakes over the batter..

  9. Bake for 40 minuites in the oven. The cake should be golden brown and springs back when lightly touched..

  10. Allow to cool completely at room temperature and cut into squares..

Ube mochi is best eaten fresh, however if you do have some leftover place in an airtight container at room temperature.

You can refrigerate ube mochi, however it tends to dry out and harden quickly.

It's best to leave at room temperature.

These mini ube mochi cakes are made with ube paste and baked in a rose cupcake pan.

They are fun single-serving mini mochi that are a pretty shade of purple on the inside.