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Ube Coconut Mochi

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PREP TIME
10 min
COOKING TIME
55 min
TOTAL TIME
95 min
SERVINGS
25 servings
Dessert Filipino
Ube Coconut Mochi
Ingredients
  • 2 banana leaves
  • cooking spray
  • 1 2/3 cups sweet rice flour (mochiko)
  • 1 1/4 cups rice flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup water
  • 3/4 cup unsweetened coconut milk
  • 1/2 (12 ounce) jar ube yam spread
  • 2 teaspoons ube extract (such as McCormick®)
  • 2/3 cup macapuno (preserved young coconut strings)
  • 1 tablespoon muscovado sugar
  • 3 tablespoons butter, divided
  • 1/4 cup muscovado sugar
  • 2 tablespoons toasted flaked coconut
Instructions
1
Preheat the oven to 375 degrees Fahrenheit, or 190 degrees Celsius.
2
Prepare a 9x9-inch baking dish by lining it with banana leaves or parchment paper and spraying it lightly with cooking spray.
3
Combine rice flours, baking powder, and salt in a large mixing bowl. Whisk them together until well combined, then stir in the water and coconut milk. Add ube spread and ube extract to give it a unique flavor. Fold in the macapuno and 1 tablespoon of muscovado sugar to add texture.
4
Pour the mixture into the prepared baking dish and bake in the preheated oven until the top starts to crack and the leaves turn brown, which should take around 35 minutes.
5
Brush the top of the mochi with 1 tablespoon of melted butter, then continue baking until a toothpick inserted into the center comes out clean, taking an additional 20 minutes.
6
Melt the remaining 2 tablespoons of butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar and cook, stirring constantly, until it starts to boil. Remove from heat and pour the warm mochi mixture over it, covering everything evenly.
7
Let the mochi cool for at least 30 minutes before proceeding.
8
To serve, use banana leaves to lift the mochi out of the pan and cut it into 25 small squares. Cut these squares diagonally into triangles for a visually appealing presentation.