Purple Yam and Coconut Mochi (Ube Bibingka)

Ube spread and purple yam extract bring brilliant color to these sweet and chewy coconut mochi cakes.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 133 Calories

Ingredients

• 1 cup water
• 3 tablespoons butter, divided
• cooking spray
• 2 banana leaves
• 1 tablespoon muscovado sugar
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder
• 0.75 cup unsweetened coconut milk
• 1.25 cups rice flour
• 1.6666667461395 cups sweet rice flour (mochiko)
• 0.5 (12 ounce) jar ube yam spread
• 2 teaspoons ube extract (such as McCormick®)
• 0.66666668653488 cup macapuno (preserved young coconut strings)
• 0.25 cup muscovado sugar
• 2 tablespoons toasted flaked coconut

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.

Step 2

Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.

Step 3

Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.

Step 4

Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.

Step 5

Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.