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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Combine Dry Ingredients: In a separate bowl, whisk together mochiko flour and baking powder to evenly distribute the leavening.
- 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.
- 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.
- 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.
- 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
