Description
Experience the delightful chewiness and vibrant flavor of this delicious Ube Mochi Cake, a perfect fusion of traditional ube flavor and sticky rice flour texture, creating a rich and creamy dessert that’s sure to become your new favorite treat.
Ingredients
Scale
Dry Ingredients
- 1 cup Ube powder (provides vibrant color and unique flavor)
- 2 cups Sweet rice flour (crucial for chewy texture)
- 3/4 cup Granulated sugar (balances flavors)
- 1 teaspoon Baking powder (helps cake rise)
Wet Ingredients
- 1 cup Full-fat coconut milk (adds richness and creaminess)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch round baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the ube powder, sweet rice flour, granulated sugar, and baking powder until fully combined and well-aerated.
- Prepare Wet Mixture: In a separate bowl, mix the full-fat coconut milk until it becomes smooth and creamy, ensuring even consistency.
- Combine Wet and Dry Mixtures: Gradually add the wet coconut milk mixture into the dry ingredients, stirring gently just until all ingredients are blended completely without overmixing to maintain the cake’s texture.
- Pour Batter: Pour the batter evenly into the prepared greased baking pan and use a spatula to smooth the batter surface for even baking.
- Bake: Bake the cake in the preheated oven for 30-35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean when the cake is done.
- Cool and Serve: Remove the cake from the oven and allow it to cool slightly before slicing and serving to enjoy the perfect chewy and moist texture.
Notes
- Be careful not to overmix the batter to maintain the chewy mochi texture.
- Use full-fat coconut milk for the best richness and moistness in the cake.
- Ensure the baking pan is well-greased to prevent sticking.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
