Description
This vibrant Ube Mochi Cake is a delightful Filipino-inspired dessert made with glutinous rice flour, ube halaya, and a blend of creamy tofu and coconut milk that yields a chewy, tender texture. Baked to perfection, it offers a subtle sweetness and a rich purple hue, making it a visually striking and delicious treat perfect for special occasions or everyday indulgence.
Ingredients
Dry Ingredients
- 1 lb (16 oz) glutinous rice flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- 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
Instructions
- Preheat and prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking sheet thoroughly and set it aside to ensure the mochi cake doesn’t stick during baking.
- Combine the dry ingredients: In a large mixing bowl, whisk together the glutinous rice flour, granulated sugar, baking powder, and salt until all dry ingredients are evenly distributed.
- Blend the wet ingredients until smooth: In a high-speed blender, combine the firm silken tofu, coconut milk, non-dairy milk, ube halaya, melted vegan butter, and ube extract. Blend until the mixture is very smooth and creamy, ensuring no lumps remain.
- Combine the wet and dry ingredients: Pour the blended wet mixture into the bowl containing the dry ingredients. Whisk everything together gently but thoroughly until a smooth, uniform batter forms.
- Transfer and bake: Pour the mochi batter into the prepared greased baking sheet, spreading it evenly. Bake in the preheated oven for about 1 hour, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
- Slice and serve: Allow the mochi cake to cool completely in the pan to set its chewy texture. Once cooled, slice into 12 servings and enjoy this unique, chewy dessert!
Notes
- For best results, use firm silken tofu as it provides the right texture without adding excess water.
- Ensure the coconut milk is full-fat to enhance the richness of the mochi cake.
- You can substitute non-dairy milk with any plant-based milk, but avoid flavored varieties to keep the authentic taste.
- Allow the cake to cool completely before slicing to prevent it from crumbling.
- The ube extract can be adjusted for a more intense purple color or flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino