Ube Mochi (gluten free)
Similar to coconut mochi, soft and chewy, fun vibrant purple bite sized treats.
Equipment
- 1 9 x 13 pan lined with parchment paper or prepped with butter and lightly dust with flour
- 1 Medium mixing bowl
- 1 Large mixing bowl
Ingredients
- 4 eggs
- 2 cups milk
- 13.5 oz coconut milk (full fat preferred)
- 2 tsp ube extract (McCormick brand preferred, I can find this online)
- 1 tsp vanilla extract
- 16 oz Mochiko flour (1 box) or you can find any sweet rice flour in Asian markets
- 1.5 cups sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
Instructions
- Preheat oven 350 degrees F.
- In medium mixing bowl, combine wet ingredients of eggs, milk, coconut milk, ube extract, and vanilla extract. Set aside.
- In large mixing bowl, combine dry ingredients of sweet rice flour, sugar, baking powder, and salt. Mix well.
- Add wet ingredients to dry and combine. Then add melted butter and stir until combined.
- Pour into lined pan, tap the pan once or twice to release air bubbles.
- Place in oven and bake for about 60 minutes until top is golden brown.
- Let pan cool and mochi will be firmer as it cools but still be chewy. Cut into squares and enjoy.
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