Name: Ube Mochi Cake Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Filipino
Ingredients: 1 lb (16 oz) glutinous rice flour; 1 cup granulated sugar; 2 teaspoons baking powder; ¼ teaspoon salt; 12 oz firm silken tofu; 1 can (13.5 oz) coconut milk; 1 cup non-dairy milk (such as almond or soy); ¾ cup ube halaya (purple yam jam); ½ cup (1 stick) vegan butter, melted; ¾ teaspoon ube extract

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If you have a soft spot for unique desserts that blend captivating flavors with unforgettable textures, then this Ube Mochi Cake Recipe is exactly what your taste buds have been waiting for. Combining the naturally vibrant purple hue of ube with the chewy, tender texture of mochi, this cake is a delightful culinary experience that feels comforting and festive all at once. Whether you’re serving it to friends or indulging in a solo treat, the magic of this cake lies in its perfect balance of sweet coconut, smooth tofu, and that signature earthy ube flavor. Get ready to fall in love with a dessert that’s not only stunning to look at but also a joy to make and savor.

Ingredients You’ll Need

In a large clear glass bowl, a thick purple liquid is being poured over a bed of fine white powder, creating a clear contrast between the two layers. The powder layer is dry and evenly spread at the bottom of the bowl, while the purple liquid with a smooth, slightly shiny texture flows gently on top, starting to mix with the powder at the edges. The bowl sits on a wooden checkered surface, and a woman's hand is visible in the corner, holding the container that is pouring the purple liquid. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe plays a crucial role in achieving the delectable texture and flavor that makes this cake a standout. From the glutinous rice flour which gives it that classic chewy mochi texture, to the ube halaya and extract that bring the delightful purple color and sweetness, every item is chosen to create harmony in every bite.

Glutinous rice flour: This is the foundation of your mochi texture—chewy and soft with just the right bite.
Granulated sugar: Adds the perfect level of sweetness without overwhelming the earthy ube.
Baking powder: Helps the cake rise ever so slightly, keeping it tender and light.
Salt: Balances the sweetness and enriches the overall flavor.
Firm silken tofu: Provides moisture and creates a smooth, slightly dense texture while keeping the cake dairy-free.
Coconut milk: Infuses the cake with richness and a subtle tropical flavor that complements the ube beautifully.
Non-dairy milk: Maintains creaminess and keeps the recipe vegan-friendly.
Ube halaya: The heart of the recipe, this cooked purple yam jam gives the cake its signature color and natural sweetness.
Vegan butter, melted: Adds richness and helps achieve a tender crumb.
Ube extract: Enhances the ube flavor, making it even more vivid and aromatic.

How to Make Ube Mochi Cake Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 350°F. While it warms up, generously grease a 9×13-inch baking pan to ensure your mochi cake doesn’t stick and comes out cleanly once baked. Proper prep here will save you some frustration later and help keep the edges beautifully golden.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and salt. This step ensures even distribution of your leavening agent and seasoning, which is important for the cake’s texture and uniform sweetness.

Step 3: Blend the Wet Ingredients Until Smooth

Next, add the firm silken tofu, coconut milk, non-dairy milk, ube halaya, melted vegan butter, and ube extract to a high-speed blender. Blend on high until the mixture is incredibly smooth and creamy. This will infuse every bit of moisture and flavor throughout your cake, so don’t rush it!

Step 4: Combine the Wet and Dry Ingredients

Carefully pour the velvety wet mixture into your bowl of dry ingredients. Use a whisk to fold everything together until just combined. You want to make sure there are no clumps of flour or pockets of dry ingredients, but avoid overmixing to keep the cake tender.

Step 5: Bake Until Golden

Transfer the batter into your prepared pan and smooth the top evenly. Slide it into the oven and bake for about 1 hour. The edges will turn a lovely golden brown and the interior will be set but still delightfully chewy—this is your signal that the Ube Mochi Cake is ready to come out!

Step 6: Cool and Slice

Allow the cake to cool completely in the pan. This resting time lets the mochi cake set perfectly, so when you slice it, you’ll have neat squares with that classic chewy texture everyone craves. Now, it’s time to dig in or prepare for serving!

How to Serve Ube Mochi Cake Recipe

The image shows several square pieces of a purple dessert stacked on a white wooden board. Each piece has two layers: a darker purple, slightly cracked top layer with a smooth but firm texture, and a lighter purple, thick and creamy bottom layer. The edges are slightly browned, and the surface beneath the board is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

The Ube Mochi Cake is a stunning centerpiece on its own, but garnishes can elevate its charm. Dust a light sprinkle of powdered sugar for a delicate finish or add a small dollop of coconut cream for extra lusciousness. Toasted coconut flakes provide a lovely crunch contrast, and if you’re feeling adventurous, a drizzle of ube syrup amplifies the flavor intensity.

Side Dishes

This cake pairs wonderfully with fresh fruit like mango or ripe bananas, which provide a refreshing counterpoint to the rich, chewy texture. A scoop of coconut ice cream complements the tropical notes beautifully, turning this simple cake into an indulgent dessert experience. Herbal teas such as jasmine or green tea also balance the sweetness wonderfully if you prefer a warm beverage on the side.

Creative Ways to Present

For a festive touch, serve your Ube Mochi Cake in small, bite-sized cubes arranged on a platter with colorful edible flowers. You can also layer slices with whipped coconut cream and fresh berries to make a pretty trifle or parfait. Wrapping individual pieces in parchment paper makes a charming gift or party favor that friends will remember.

Make Ahead and Storage

Storing Leftovers

The Ube Mochi Cake keeps beautifully when stored in an airtight container at room temperature for up to two days. If your kitchen is warm, storing it in the refrigerator is a better option, and it will stay fresh for about 4 days while maintaining its signature texture.

Freezing

Want to make this cake ahead of time for a special occasion? Wrap individual slices tightly with plastic wrap and foil, then place them in a freezer-safe container or bag. Frozen Ube Mochi Cake pieces will keep for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator before reheating.

Reheating

To restore that perfect chewy warmth, gently reheat slices in a microwave for 15–20 seconds or use a steamer for a few minutes. Avoid overheating to prevent drying out the cake. Reheating brings back the soft, tender texture that makes this dessert irresistibly delightful.

FAQs

Is glutinous rice flour the same as regular rice flour?

No, glutinous rice flour is different from regular rice flour. It is made from sticky or sweet rice and gives mochi and similar desserts their characteristic chewy texture, which is essential for the Ube Mochi Cake Recipe.

Can I use dairy milk instead of non-dairy milk?

Absolutely! While this recipe is designed to be vegan-friendly, you can substitute dairy milk if you prefer. It will slightly change the flavor but won’t affect the texture significantly.

Where can I find ube halaya and extract?

You can find ube halaya and ube extract at Asian grocery stores or through online retailers specializing in Filipino ingredients. Look for authentic, high-quality products to get the best flavor in your cake.

Can I make this cake gluten-free?

Since this recipe uses glutinous rice flour, it is naturally gluten-free despite the name. Just ensure your other ingredients, like baking powder, don’t contain gluten or cross-contaminants for a safe gluten-free dessert.

Why is silken tofu used in this recipe?

Silken tofu adds moisture and a creamy texture without adding dairy. It helps bind the ingredients and creates a tender crumb in the cake, making it smooth and luscious.

Final Thoughts

Making the Ube Mochi Cake Recipe at home is like inviting a little piece of joyful tradition into your kitchen. It’s a celebration of vibrant color, fascinating textures, and comforting flavors that everyone will adore. Whether it’s your first time with ube or you’re a devoted fan, this cake is simple to prepare, wonderfully delicious, and perfect for sharing. So go ahead and give it a try—you might just discover a new favorite dessert!