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. Boil the ube until cooked through (a knife easily goes in and out), cool, then puree in a blender until smooth.
Ube cake is a traditional Filipino chiffon cake or sponge cake made with ube halaya (mashed purple yam). It is distinctively vividly purple in color, like most dishes made with ube in the Philippines. Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine). You can have Ube Mochi Cake using 9 ingredients and 10 steps. Here is how you cook it.
Ingredients of Ube Mochi Cake
- It’s 24 oz of Ube Halaya (Purple yam jam).
- It’s 16 oz of Mochiko (Sweet rice flour).
- You need 1/2 cup of coconut flakes (optional).
- You need 1 stick of unsalted butter (melted).
- Prepare 150 grams of white suger.
- It’s 3 of eggs.
- You need 2 cup of milk.
- It’s 1 tsp of baking powder.
- Prepare 1 tbsp of vanilla extract.
Butter mochi is a classic Hawaiian treat made with coconut milk and mochiko (glutinous rice flour). Butter mochi is another classic local style treat that is a hybrid of cultures. This ube macapuno cake highlights the classic combination brilliantly. The ube-flavored sponge Since then, the deli has gone on to make ube-flavored tikoy and mochi (both glutinous rice desserts).
Ube Mochi Cake step by step
- Preheat oven to 350°F..
- Whisk melted butter and suger in a large bowl..
- Stir in eggs and vanilla extract..
- Mix in the Mochiko and baking powder..
- Mix in the milk..
- Pour the batter into a greased 9×13 inch baking pan..
- Drop purple yam jam by small spoonfuls throughout the batter. (Some will sink.).
- Sprinkle the coconut flakes over the batter..
- Bake for 40 minuites in the oven. The cake should be golden brown and springs back when lightly touched..
- Allow to cool completely at room temperature and cut into squares..
These ube waffles are soft, chewy, and perfect for a Pinoy breakfast with a twist! Mix Mochiko and water in a glass (or other heat proof) bowl and mix well. Matcha & Coconut Mochi Cake. by: Kendra Vaculin. Ube cakes are technically chiffon cakes that taste like ube but this version, while still soft, is much denser, I'm thinking because of the jam which was very thick. Combine all ingredients and mix until well combined.
