Delightful Ube Mochi Recipe That Will Brighten Your Day Recipe

Introduction

Ube mochi bars are a delightful treat that combines the chewy texture of mochi with the vibrant, sweet flavor of ube. This recipe is easy to follow and perfect for brightening up any day with a colorful, tasty dessert.

Ingredients

• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar (or coconut sugar for a caramel flavor)
• 2 large eggs (bind the ingredients)
• 1 teaspoon ube extract (for vibrant color and flavor)
• 1 cup mochiko flour (do not substitute with regular flour)
• 2 teaspoons baking powder (for rising)
• 3/4 cup evaporated milk (or coconut milk for dairy-free)
• 1 cup coconut milk (preferably full-fat)

Instructions

1. Step 1: Preheat your oven to 350°F and line a 9×13 inch baking pan with parchment paper.
2. Step 2: Mix melted butter and sugar in a large bowl until fully combined and smooth.
3. Step 3: Incorporate eggs one at a time, mixing well after each addition.
4. Step 4: Add ube extract and stir until evenly distributed in the mixture.
5. Step 5: Combine mochiko flour and baking powder into the wet mixture, stirring until about 80-90% mixed.
6. Step 6: Pour in the evaporated milk and coconut milk, stirring until fully incorporated.
7. Step 7: Transfer the batter to your prepared pan and bake for 45 minutes.
8. Step 8: Cool completely in the pan before slicing into bars.

Tips & Variations

• For a richer flavor, use full-fat coconut milk and coconut sugar instead of granulated sugar.
• Add shredded coconut or toasted sesame seeds on top before baking for extra texture.
• Make sure not to substitute mochiko flour with regular flour to maintain the chewy mochi texture.

Storage

Store the ube mochi bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Reheat gently in a microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of mochiko flour?

No, mochiko flour is glutinous rice flour and is essential for the chewy mochi texture. Regular flour will not give the same texture or results.

Is it possible to make this recipe dairy-free?

Yes, substitute the evaporated milk with coconut milk and use coconut sugar to keep the flavor rich and dairy-free.

Delightful Ube Mochi Recipe That Will Brighten Your Day Recipe

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★★★★★

4.5 from 133 reviews

• Author: Julian
• Total Time: 1 hour
• Yield: 12 bars 1x
• Diet: Gluten Free

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Description

Delightful Ube Mochi Bars are a chewy, sweet treat bursting with vibrant purple ube flavor. This recipe combines glutinous mochiko flour with creamy coconut milk and ube extract to create a uniquely textured Filipino dessert that is perfect for sharing and brightening any day.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (melted)
• 1 cup granulated sugar (or coconut sugar for a caramel flavor)
• 2 large eggs (bind the ingredients)
• 1 teaspoon ube extract (for vibrant color and flavor)
• 3/4 cup evaporated milk (or coconut milk for dairy-free)
• 1 cup coconut milk (preferably full-fat)

Dry Ingredients

• 1 cup mochiko flour (do not substitute with regular flour)
• 2 teaspoons baking powder (for rising)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan by lining it with parchment paper, ensuring easy removal of the mochi bars later.
2. Combine Butter and Sugar: In a large mixing bowl, whisk together the melted unsalted butter and granulated sugar until the mixture is smooth and fully combined, creating a creamy base.
3. Add Eggs: Incorporate the eggs one at a time into the butter and sugar mixture, mixing well after each addition to ensure thorough blending and proper binding of ingredients.
4. Mix in Ube Extract: Stir in the ube extract, which will provide both the signature vibrant purple color and the classic sweet, nutty ube flavor to the batter.
5. Combine Dry Ingredients: In a separate bowl, whisk together mochiko flour and baking powder to evenly distribute the leavening.
6. Incorporate Dry Ingredients: Slowly add the dry mixture to the wet ingredients, stirring until about 80-90% combined to avoid overmixing and keep the batter light and chewy.
7. Add Milks: Pour in evaporated milk and coconut milk, mixing thoroughly until the batter is smooth and fully incorporated, which contributes to the moist and tender texture.
8. Transfer and Bake: Pour the batter into the prepared baking pan, spreading it evenly. Bake in the preheated oven for 45 minutes or until the top is set and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
9. Cool and Slice: Allow the mochi to cool completely in the pan to set before slicing into 12 bars for serving. This cooling step is crucial for achieving the perfect chewy texture.

Notes

• Use mochiko (glutinous rice flour) specifically; regular flour will not yield the correct chewy texture.
• For a dairy-free option, substitute evaporated milk with coconut milk as indicated.
• Ensure the mochi bars have completely cooled before slicing to prevent them from falling apart.
• You can store leftover mochi bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Optional: Add shredded coconut or chopped nuts on top before baking for added texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Filipino

Keywords: ube mochi, ube mochi bars, Filipino dessert, mochiko flour dessert, coconut milk dessert, chewy mochi, ube recipe