Ube Butter Mochi Food

UBE BUTTER MOCHI

Ube Butter Mochi image

This is one of my favorite childhood snacks! Every bite is chewy, sweet, and so delicious. And it's made with real sweet potato for an added ube flavor.

Provided by Katie

Time 1h25m

Number Of Ingredients 9

Ingredients

1 lb mochiko flour (one box)
2 cups purple sweet potato, steamed
1 can coconut milk (13.5 oz)
2 cups sugar
2 tbsp baking powder
1 tsp ube extract
2 cups whole milk
1/2 cup unsalted butter (one stick), melted
2 large eggs

Steps:

Preheat the oven to 350°F. Grease a 9x13-inch pan and set it aside.
In a medium bowl, mash the cooked purple sweet potatoes. Don't worry about getting it completely smooth, you actually want small chunks of potato mixed in.
In a medium mixing bowl, combine all ingredients, including the mashed sweet potato. Mix well, until fully combined.
Pour the mixture into the prepared pan. Bake for 1 hour.
Let cool until room temperature before cutting. Enjoy!

PURPLE YAM AND COCONUT MOCHI (UBE BIBINGKA)

Purple Yam and Coconut Mochi (Ube Bibingka) image

Purple yams bring brilliant color to these sweet and chewy coconut mochi cakes. For an extra flourish, you can top them with diced fresh mango. Candied pineapple or dried papaya are also good toppers.

Provided by Yana Gilbuena

Categories World Cuisine Recipes Asian Filipino

Time 1h35m

Yield 25

Number Of Ingredients 15

Ingredients

2 banana leaves
cooking spray
1 ⅔ cups sweet rice flour (mochiko)
1 ¼ cups rice flour
½ teaspoon baking powder
¼ teaspoon salt
1 cup water
¾ cup unsweetened coconut milk
½ (12 ounce) jar ube yam spread
2 teaspoons ube extract (such as McCormick®)
⅔ cup macapuno (preserved young coconut strings)
1 tablespoon muscovado sugar
3 tablespoons butter, divided
¼ cup muscovado sugar
2 tablespoons toasted flaked coconut

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.

Nutrition Facts : Calories 133.4 calories, Carbohydrate 24.5 g, Cholesterol 3.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.3 g, Sodium 47 mg, Sugar 1.1 g

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