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Ube is this purple potato with a warm vanilla sort of flavour. Butter mochi is a lot like a mix between a brownie and mochi; it’s soft and chewy, and it’s gluten-free! I started making this for some of my friends as a special treat during the summer. It was a way of sharing my culture and my love for them.
Prep Time: 10 minutes
Bake Time: 60 minutes
Ingredients:
1 pound glutinous rice flour
1-2 cups white castor sugar
1 tbsp baking powder
5 eggs
1 can of coconut cream or milk
½ cup melted unsalted butter
1 cup ube jam
1-2 tbsp ube extract
Pinch of salt
Method:
- Preheat the oven to 375 degrees and grease a 9×9 baking dish.
- Crack all of the eggs into a large mixing bowl. Beat the eggs.
- Add in the butter, coconut cream, and desired amount of ube extract. Mix until well combined.
- Add in the sugar and mix well. Batter should have a deep purple colour.
- Add in the glutinous rice flour, baking powder, and salt. Mix until there are no lumps.
- Pour half the batter into your 9×9 baking dish. Add spoonful drops of ube jam throughout the batter before pouring the rest in. Use a skewer stick or knife to gently swirl the jam in a little bit.
- Bake in the preheated oven for approximately an hour. It will puff up a bit and have cracks on top.
- Cool for 20 minutes before slicing and serving (It goes great with a scoop of ice cream!).
Emmaline is working on her BA and ambitions to become an English teacher. They always say, those who cannot do, teach. She spends her free time buying, reading, and hoarding books with the hope that one day she will have no furniture and instead only have piles of books.
