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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/bouncy-chewy-gluten-free-ube-mochi-cake-recipe/