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Ube Mochi Bars Recipe

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★★★★★

4.8 from 74 reviews

This Ube Mochi recipe offers a delightful fusion of chewy mochi texture with the vibrant flavor of ube. Made with mochiko flour, coconut milk, and a hint of ube extract, this baked treat is perfect as a unique dessert bar with a rich, slightly sweet flavor and a tender, sticky bite.

Ingredients

Scale

Wet 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

Dry Ingredients

  • 1½ cups granulated sugar
  • 1 16-oz box Mochiko flour (glutinous rice flour)
  • 2 tsp baking powder

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper to prevent sticking and make removal easier.
  2. Mix Butter and Sugar: In a large bowl, stir together the melted butter and granulated sugar until they are well combined.
  3. Add Eggs: Incorporate the eggs one at a time, making sure each egg is fully mixed in before adding the next to create a smooth batter.
  4. Add Ube Extract: Stir in the ube extract thoroughly so the flavor is evenly distributed throughout the batter.
  5. Combine Dry Ingredients: Add the mochiko flour and baking powder to the wet mixture. Stir until the batter is about 80-90% combined to avoid overmixing.
  6. Add Milks: Pour in both the evaporated milk and coconut milk. Stir until your batter is perfectly smooth and free of lumps.
  7. Transfer and Bake: Pour the batter into the prepared baking pan. Bake in your preheated oven for about 45 minutes or until a toothpick inserted into the center comes out with minimal dry crumbs.
  8. Cool and Serve: Remove the pan from the oven and allow the mochi to cool completely in the pan. Once cooled, slice into bars and serve.

Notes

  • Ensure eggs are at room temperature for better blending.
  • Do not overmix the batter once the mochiko flour is added to avoid tough texture.
  • Allow the mochi to cool fully in the pan before cutting to help maintain shape.
  • Use good quality ube extract for the best flavor and vibrant color.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Ube Mochi, Mochiko, Filipino dessert, sticky mochi bars, ube recipe, baked mochi

Find it online: https://ricoloranz.com/ube-mochi-bars-recipe/