Buttery & Chewy Ube Butter Mochi Cake
Extra buttery and chewy Ube Butter Mochi with a delightful crispy crust. This Japanese Hawaiian fusion ube mochi cake has the perfect chewy texture, and a sweet, earthy flavor.
Ingredients
- 3 medium eggs room temperature
- 5 tablespoons butter melted
- ¼ cup sugar
- ¾ cup ube halaya jam*
- ½ teaspoon ube extract optional
- 1 ¾ cups coconut milk
- 1 cup milk
- 2 ½ cups mochiko sweet rice flour
- 1 ½ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat oven to 180°C (350°F). Prepare a 9 x 13 inches baking tray by either lining it with parchment paper or brushing with butter and dusting with mochiko flour.
- In a large mixing bowl, combine the eggs and sugar, whisking until pale in color. Add in the melted butter, mixing again to combine.
- In a medium microwave-safe bowl, add the ube halaya. Microwave in short intervals of 30 seconds until smooth and more liquid. For a lump-free consistency, pass it through a large sieve. Add the ube halaya to the rest of the wet ingredients, then mix well to combine.
- Pour in the milk and cream, then whisk well until fully combined. If desired, add ube extract for a more intense flavor.
- In a separate large bowl, sift the mochiko flour, baking powder and salt. Whisk all the dry ingredients together.
- Pour the wet mixture into the flour, then use a whisk to mix combine until silky and lump-free.
- Slowly pour the mochi batter into the lined tray, then use a skewer to run it through the batter to remove air bubbles.
- Bake for 50-55 minutes, or until the top looks golden-brown and there is little bobble in the middle.
- Once baked, allow to cool for 30 minutes in the tray, then transfer to a wire rack and cool for another hour.
- To slice, use an oiled knife to prevent sticking.
Notes
- For the best results, I recommend using a kitchen scale in grams. To see metric measurements >> toggle on Metric in recipe card.
- Ube halaya: can be replaced with ¾ cup pure ube puree + 1 cup sugar
- Mochiko rice flour: also known as glutinous rice flour or sweet rice flour. Plain rice flour cannot be used.
- Storing: Consume fresh for the best texture. To store, cover in plastic wrap and place in an airtight container in the fridge for 1-2 days maximum.
- Nutritional value is estimative and is calculated per serving, without any optional ingredients. This recipe makes 16 large servings.
Nutrition
Calories: 203kcalCarbohydrates: 18gProtein: 3gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 56mgSodium: 142mgPotassium: 120mgFiber: 0.001gSugar: 10gVitamin A: 238IUVitamin C: 0.3mgCalcium: 68mgIron: 1mg
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