Description
Experience the delightful texture and unique flavor of this Velvety Ube Mochi, a gluten-free Filipino-inspired treat that’s perfect for any occasion. Made with ube extract and glutinous rice flour, this mochi boasts a soft, chewy texture with a rich, buttery taste, making it an irresistible dessert or snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup Unsalted Butter (or coconut oil for dairy-free)
- 3 large Eggs (use room temperature for better mixing)
- 1 cup Evaporated Milk (or full-fat coconut milk for dairy-free)
- 1 cup Coconut Milk (full-fat recommended for richness)
- 2 teaspoons Ube Extract (fresh ube can be used if available)
Dry Ingredients
- 1 cup Mochiko (Glutinous Rice Flour) (no direct substitute for similar texture)
- 1 teaspoon Baking Powder
- 1 cup Granulated Sugar (or coconut sugar for less refined option)
Instructions
- Prepare Wet Ingredients: In a mixing bowl, melt the unsalted butter or coconut oil and allow to cool slightly. Beat the three room-temperature eggs until fluffy, then add the ube extract, evaporated milk, and coconut milk, mixing until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together mochiko, baking powder, and granulated sugar (or coconut sugar) ensuring even distribution.
- Mix Batter: Gradually add the dry ingredients into the wet ingredients, stirring continuously to form a smooth, lump-free batter with a velvety consistency.
- Prepare Baking Pan: Grease an 8×8 inch baking pan with butter or coconut oil to prevent sticking.
- Pour and Bake: Pour the batter into the prepared pan, spreading evenly. Bake in a preheated oven at 350°F (175°C) for 45 minutes or until the top is set and a toothpick inserted comes out clean.
- Cool and Serve: Allow the mochi to cool completely in the pan before slicing into 12 pieces. Serve at room temperature or chilled as desired.
Notes
- For a dairy-free alternative, substitute unsalted butter with coconut oil and evaporated milk with full-fat coconut milk.
- Fresh ube can be used instead of ube extract if available, which may enhance the natural flavor.
- Ensure eggs are at room temperature to achieve better mixing and a smooth batter.
- Do not substitute mochiko with regular rice flour, as it will affect the chewy texture of mochi.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
