Description
Ube Butter Mochi is a delightful fusion dessert combining the chewy texture of glutinous rice flour with the rich, creamy flavors of coconut milk and ube extract. This baked mochi offers a unique purple hue and a sweet, buttery taste that makes it a perfect treat for gatherings or special occasions.
Ingredients
Wet Ingredients
- 2 eggs (lightly whisked)
- 1 cup milk (room temperature)
- 180 ml coconut milk (room temperature)
- ½ teaspoon vanilla extract
- 1 teaspoon ube extract
- 60 grams (2.12 ounces) butter (melted)
Dry Ingredients
- 225 grams (7.94 ounces) mochiko flour (glutinous rice flour)
- 1 cup (195 grams, 6.88 ounces) granulated sugar
- ½ tablespoon baking powder (levelled)
- ¼ teaspoon salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (356°F). Grease and line a 23.5 cm x 17 cm (9.25 inches x 6.69 inches) baking tin with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a medium mixing bowl, combine the lightly whisked eggs, room temperature milk, coconut milk, vanilla extract, ube extract, and melted butter. Mix thoroughly until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a larger mixing bowl, add mochiko flour, granulated sugar, baking powder, and salt. Stir the dry ingredients together until evenly mixed.
- Incorporate Wet into Dry: Gradually pour the wet ingredients into the dry ingredients while stirring to incorporate. Mix the batter until smooth and free of lumps for a consistent texture.
- Transfer to Baking Pan: Pour the batter into the prepared baking tin. Gently tap the pan against your workspace to release any trapped air bubbles, ensuring an even bake.
- Bake the Mochi: Place the pan in the preheated oven and bake for 55 to 60 minutes. The top should turn golden brown. If the top browns too quickly before the mochi is fully cooked, cover it loosely with aluminum foil to prevent burning.
- Cool and Slice: Remove the mochi from the oven and let it cool completely in the baking tin. Once cooled, slice into 12 pieces, each approximately 8 cm x 5 cm (3.15 inches x 1.97 inches), and serve.
Notes
- If the top of the mochi browns faster than the center cooks, cover loosely with aluminum foil to prevent burning.
- Allow the mochi to cool completely before slicing to ensure clean cuts and the right texture.
- Use room temperature ingredients for better mixing and consistency.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
