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Purple Yam and Coconut Mochi (Ube Bibingka)
Purple Yam and Coconut Mochi (Ube Bibingka)
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Colorful ube spread and purple yam extract add vibrant hues to these delightful coconut mochi cakes.
Ingredients:
  • 2 banana leaves
  • cooking spray
  • 1.6666667461395 cups sweet rice flour (mochiko)
  • 1.25 cups rice flour
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.75 cup unsweetened coconut milk
  • 0.5 (12 ounce) jar ube yam spread
  • 2 teaspoons ube extract (such as McCormick®)
  • 0.66666668653488 cup macapuno (preserved young coconut strings)
  • 1 tablespoon muscovado sugar
  • 3 tablespoons butter, divided
  • 0.25 cup muscovado sugar
  • 2 tablespoons toasted flaked coconut
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with fragrant banana leaves or parchment paper, and give it a light coat of cooking spray.
  • In a large bowl, combine rice flours, baking powder, and salt, then mix in water and coconut milk. Add ube spread and extract, fold in macapuno and 1 tablespoon muscovado, then pour into the prepared pan.
  • Once the top starts to crack and the edges turn a lovely brown, after approximately 35 minutes of baking in the preheated oven, delicately brush the surface with a tablespoon of butter. Continue to bake for an additional 20 minutes or until a toothpick inserted in the center comes out clean.
  • In a small saucepan over medium heat, melt the remaining 2 tablespoons of butter. Add 1/4 cup muscovado sugar and stir until it begins to boil. Remove from heat and drizzle over the warm mochi, ensuring it covers evenly. Top with toasted coconut and let it cool for at least 30 minutes before serving.
  • Gently lift the mochi with banana leaves. Cut into 25 small squares, then slice each square into triangles.

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