Ube Mochi Cake

Name: Ube Mochi Cake
Total time: 5400 s
Cuisine: American
Ingredients: 24 oz Ube Halaya (Purple yam jam); 16 oz Mochiko (Sweet rice flour); 1/2 cup coconut flakes (optional); 1 stick unsalted butter (melted); 150 grams white suger; 3 eggs; 2 cup milk; 1 tsp baking powder; 1 tbsp vanilla extract

JunB @cook_2856744

Mochi cake is a Hawaiian/Japanese-American rice cake made with sweet rice flour. It is often made with red bean paste, but I used purple yam jam for my Filipino family. The cake was lighter than the one with red bean paste, and the family loved it!

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Ingredients

1 hour 30 mins

24 ozUbe Halaya (Purple yam jam)
16 ozMochiko (Sweet rice flour)
1/2 cupcoconut flakes (optional)
1 stickunsalted butter (melted)
150 gramswhite suger
3eggs
2 cupmilk
1 tspbaking powder
1 tbspvanilla extract

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Steps

1 hour 30 mins

1

Preheat oven to 350°F.
2

Whisk melted butter and suger in a large bowl.
3

Stir in eggs and vanilla extract.
4

Mix in the Mochiko and baking powder.
5

Mix in the milk.
6

Pour the batter into a greased 9x13 inch baking pan.
7

Drop purple yam jam by small spoonfuls throughout the batter. (Some will sink.)
8

Sprinkle the coconut flakes over the batter.
9

Bake for 40 minuites in the oven. The cake should be golden brown and springs back when lightly touched.
10

Allow to cool completely at room temperature and cut into squares.