Ube mochi is tender, chewy and a delicious way to enjoy ube or purple yam. It’s very easy to make too! 1 bowl, less than 10 ingredients, done in less than an hour, happiness in every bite.
Preheat your oven to 350F. Line a 9x13 inch baking pan with parchment paper and set aside.
In a large bowl, stir melted butter and sugar until combined.
½ cup unsalted butter, 1½ cups granulated sugar
Add eggs one at a time. Ensure each addition is incorporated well.
4 pieces large eggs
Add ube extract and stir until evenly blended.
2 tbsp ube extract
Add mochiko and baking powder and stir until about 80-90% combined.
1 16-oz box Mochiko flour, 2 tsp baking powder
Add evaporated milk and coconut milk. Stir until incorporated. Ensure your batter is perfectly smooth and has no lumps.
1 12-oz can evaporated milk, 1 14-oz can coconut milk
Transfer the batter to your prepared pan and bake for 45 minutes or until a tester inserted in the center comes out with minimal dry crumbs.
Remove from oven and allow to cool completely in the pan before slicing into bars.
Video
Notes
The yield depends on how big or small you slice your mochi. The estimated nutrition information is based on 36 bars.
Don’t be afraid to stir the batter until very smooth because there is no risk of over-mixing here. Despite its name, glutinous rice flour or mochiko is gluten-free.
For the cleanest slices, ensure the mochi is completely cool before cutting into bars.
You’ll know your mochi is done when the sides begin to firm up and when a tester inserted in the middle comes out with minimal dry crumbs.
See post for more tips, FAQs and step-by-step photos.