Name: Ube Mochi Bars Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Filipino
Ingredients: ½ cup unsalted butter (melted and allowed to cool slightly); 4 large eggs (room temperature); 1 12-oz can evaporated milk; 1 14-oz can coconut milk; 2 tbsp ube extract; 1½ cups granulated sugar; 1 16-oz box Mochiko flour (glutinous rice flour); 2 tsp baking powder

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Introduction

This Ube Mochi recipe combines the unique flavor of ube with the chewy texture of mochi for a delightful treat. Perfect as a snack or dessert, it’s easy to make and satisfying for all ages.

The image shows a rectangular tray filled with a single thick layer of dark purple cake cut into small square pieces. Each square has a slightly cracked and textured surface with a matte finish. The cake edges are clean and straight, revealing a consistent purple color throughout. The tray is placed on a white marbled surface, with the bottom right corner pieces slightly uneven. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (melted and allowed to cool slightly)
1½ cups granulated sugar
4 large eggs (room temperature)
2 tbsp ube extract
1 16-oz box Mochiko flour (or glutinous rice flour)
2 tsp baking powder
1 12-oz can evaporated milk
1 14-oz can coconut milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper and set aside.
Step 2: In a large bowl, stir the melted butter and granulated sugar together until well combined.
Step 3: Add the eggs one at a time, mixing thoroughly after each addition to ensure they are fully incorporated.
Step 4: Stir in the ube extract until the mixture is evenly blended.
Step 5: Add the Mochiko flour and baking powder to the bowl. Stir until the mixture is about 80-90% combined.
Step 6: Pour in the evaporated milk and coconut milk. Stir well until the batter is perfectly smooth and free of lumps.
Step 7: Transfer the batter to your prepared pan and bake for 45 minutes, or until a tester inserted in the center comes out with minimal dry crumbs.
Step 8: Remove from the oven and let the mochi cool completely in the pan before slicing into bars.

Tips & Variations

For a more intense purple color, add a little extra ube extract or some natural purple food coloring.
Try topping the mochi with toasted coconut flakes before baking for added texture and flavor.
If you prefer a less sweet treat, reduce the sugar to 1 cup without affecting the texture.
Use glutinous rice flour if Mochiko is unavailable; the texture will be very similar.

Storage

Store Ube Mochi in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the refrigerator for up to one week. Reheat gently in the microwave for 15-20 seconds to soften before serving.

How to Serve

Three thick, square pieces of purple dessert are stacked on top of each other on a white plate. Each piece has a smooth, dense texture with tiny holes visible on the surface. The top layer is flat with some uneven edges, showing the moist inside. In the background, there is a white bowl with a yellow rim holding more purple dessert. The scene is set on a white marbled texture with a blurred striped cloth underneath the bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh ube instead of ube extract?

Yes, you can use cooked and mashed fresh ube, but you may need to adjust the liquid ingredients to maintain the right batter consistency.

Is this mochi gluten-free?

Yes, if you use Mochiko or other certified glutinous rice flour, this recipe is naturally gluten-free.