Go Back
–+ servings
Ube Mochi Cake

Bouncy Ube Mochi Cake: The Chewy Gluten-Free Delight

Try this delicious Ube Mochi Cake, a gluten-free treat with a unique chewy texture and delightful flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 9 slices
Course: Desserts
Cuisine: Filipino
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Mochiko Sweet Rice Flour Essential for the cake's chewy texture
  • 1 teaspoon Baking Powder Ensures the cake rises slightly
  • ¼ teaspoon Kosher Salt Enhances flavor
  • ½ cup Unsalted Butter Melted, adds moisture and richness
  • ¾ cup Granulated Sugar Provides sweetness
  • 2 large Eggs At room temperature
  • ½ cup Ube Halaya Jam Infuses flavor and color
  • 1 teaspoon Ube Extract Intensifies the ube flavor
  • a few drops Purple Food Coloring Optional
  • ½ cup Coconut Milk Adds creaminess

Equipment

  • 8-inch square pan
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare an 8-inch square pan with grease and parchment paper.
  2. In a bowl, whisk together mochiko sweet rice flour, baking powder, and kosher salt.
  3. In another bowl, mix melted butter with granulated sugar until smooth, then add eggs one at a time.
  4. Stir in ube halaya jam and ube extract; optionally add food coloring and mix in coconut milk.
  5. Fold the dry ingredients into the wet mixture carefully until just combined.
  6. Pour the batter into the prepared pan and smooth the top.
  7. Bake for 48-50 minutes until a skewer comes out with a few moist crumbs.
  8. Cool on a wire rack for 15-20 minutes, then slice and serve.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 120mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature and avoid overmixing for the best texture.

Tried this recipe?

Let us know how it was!