Bouncy Chewy Gluten Free Ube Mochi Cake Recipe

Introduction

This bouncy chewy gluten free ube mochi cake is a delightful treat perfect for those who love the unique texture of mochi combined with the vibrant flavor of ube. It’s soft, colorful, and easy to make, bringing a taste of Filipino-inspired sweetness to your kitchen.

Ingredients

• 2 cups (10.60 ounces or 300 grams) mochiko sweet rice flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly
• 1 cup (7 ounces or 198 grams) granulated sugar
• 2 large eggs, at room temperature
• 2 tablespoons (1 ounce or 28 grams) ube halaya jam
• 2 teaspoons ube extract
• 2 teaspoons purple food coloring
• 1 (13.5-ounce) can coconut milk, well shaken

Instructions

1. Step 1: Position a rack in the center of the oven and preheat to 350°F. Lightly spray an 8-inch square pan with cooking spray, then line it with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment paper as well.
2. Step 2: In a small bowl, whisk together the mochiko sweet rice flour, baking powder, and kosher salt until evenly combined.
3. Step 3: In a medium bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, fully incorporating each before adding the next.
4. Step 4: Stir in the ube halaya jam, ube extract, and purple food coloring until smooth. Gradually whisk in the coconut milk until just combined.
5. Step 5: Gradually fold the dry ingredients into the wet mixture until just incorporated. Avoid overmixing to keep the cake light.
6. Step 6: Pour the batter into the prepared pan and spread evenly using an offset spatula or the back of a spoon to smooth the top.
7. Step 7: Bake for 48 to 50 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs attached.
8. Step 8: Cool the cake completely on a wire rack. Run a butter knife around the edges, then use the parchment overhang to lift the cake from the pan. Slice into 2-inch squares and serve.

Tips & Variations

• For an extra ube flavor, swirl in some additional ube jam on top of the batter before baking.
• If you prefer a less sweet cake, reduce the sugar by ¼ cup without affecting texture much.
• Use canned full-fat coconut milk for the best moistness and richness in the cake.
• To make this cake vegan, substitute eggs with flax eggs and use vegan butter, though texture may vary slightly.

Storage

Store the mochi cake in an airtight container or zip-top bag at room temperature for up to 3 days. It’s best enjoyed on the day it’s made for maximum chewiness but will keep well short term. Reheat gently in a microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice flour instead of mochiko sweet rice flour?

Mochiko sweet rice flour is essential for the chewy texture of this mochi cake. Regular rice flour lacks the stickiness needed and will result in a different texture, so it’s best to use mochiko.

What if I don’t have ube extract or ube halaya jam?

You can use just one of these ingredients if needed, but both together provide the best flavor and color. Alternatively, you can omit the ube and make a plain coconut mochi cake by skipping these ingredients.

Bouncy Chewy Gluten Free Ube Mochi Cake Recipe

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★★★★★

4.6 from 132 reviews

This Bouncy Chewy Gluten Free Ube Mochi Cake features a delightful texture combining the chewiness of mochi with the vibrant flavor of ube. Made with mochiko sweet rice flour and infused with ube halaya jam and extract, this purple-hued cake is a perfect gluten-free treat that’s tender, moist, and rich in flavor. It’s baked to a golden finish and served in neat squares, ideal for snacking or dessert.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 servings (2-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Filipino
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (10.60 ounces or 300 grams) mochiko sweet rice flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt

Wet Ingredients

• ½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, melted and cooled slightly
• 1 cup (7 ounces or 198 grams) granulated sugar
• 2 large eggs, at room temperature
• 2 Tablespoons (1 ounce or 28 grams) ube halaya jam
• 2 teaspoons ube extract
• 2 teaspoons purple food coloring
• 1 (13.5-ounce) can coconut milk, well shaken

Instructions

1. Prep the oven and baking pan. Position a rack in the center of the oven and preheat to 350°F. Lightly spray an 8-inch square pan with cooking spray and line it with parchment paper, ensuring a 2-inch overhang on each side. Spray the parchment paper as well to prevent sticking.
2. Mix the dry ingredients. In a small bowl, whisk together mochiko sweet rice flour, baking powder, and kosher salt until evenly combined.
3. Mix the wet ingredients. In a medium bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs one at a time, whisking thoroughly after each addition to fully incorporate them before adding the next.
4. Add ube flavorings and coconut milk. Whisk in the ube halaya jam, ube extract, and purple food coloring until the mixture is uniform in color and flavor. Gradually whisk in the coconut milk just until combined, avoiding overmixing.
5. Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until combined to maintain the cake’s tender texture.
6. Assemble the mochi cake. Pour the batter into the prepared pan and use an offset spatula to spread the batter evenly and smooth the top for even baking.
7. Bake the mochi cake. Bake in the preheated oven for 48 to 50 minutes, or until a skewer inserted into the center comes out with a few moist crumbs attached. Remove from oven and cool completely on a wire rack.
8. Serve and store. Once cooled, run a butter knife or offset spatula along the edges, then use the parchment overhang to lift the cake out of the pan onto a cutting board. Slice into 2-inch squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.

Notes

• The cake is best enjoyed the day it’s made for optimal moisture and texture.
• Ensure eggs are at room temperature to help the batter mix evenly and rise properly.
• If you don’t have ube extract, you can increase the amount of ube halaya jam slightly, but the extract intensifies the natural flavor.
• Use well-shaken coconut milk to incorporate the creaminess thoroughly.
• Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
• For easy removal, don’t skip the parchment paper lining with overhang and spraying.

Keywords: ube mochi cake, gluten free mochi, ube dessert, Filipino dessert, chewy mochi cake, purple yam cake, mochi cake recipe