Colorful Ube Mochi Cake With a Soft Chewy Center

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ube mochi cake turns the purple yam into something both vivid and comforting, the kind of bake that draws a crowd before anyone tastes it. I mash the ube smooth so the crumb stays even and the color runs true.

The Ube Mochi Cake Recipe is straightforward and requires common ingredients, making it accessible to bakers of all skill levels. You can enjoy it plain or enhance it with toppings such as coconut flakes or whipped cream.

Deliciously Chewy Ube Mochi Cake

This Ube Mochi Cake features a moist, chewy center and a lovely purple hue that comes from the ube. It takes approximately 1 hour to prepare and bake, and it serves around 8 slices. Great for parties or family gatherings!

Ingredients

1 cup ube extract or pureed ube
1 cup glutinous rice flour
1 cup coconut milk
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shredded coconut (optional)
1 tablespoon butter or cooking spray for greasing the pan

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with butter or cooking spray.
Mix the Ingredients: In a large mixing bowl, combine the ube extract (or puree), coconut milk, sugar, baking powder, and salt. Stir until well combined.

Incorporate the Flour: Gradually add the glutinous rice flour to the wet mixture, stirring continuously until you achieve a smooth batter. If using, fold in the shredded coconut for added texture.
Pour and Bake: Pour the batter into the greased cake pan. Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely. Slice and serve as desired.