The Best Ube Mochi
This ube mochi is irresistibly chewy, delicious with a hint of nutty sweet ube flavor. All you’ll need to do is to mix everything in one bowl and bake! This recipe is gluten-free and dairy-free.
Equipment
- 8 x 8" square baking pan
Ingredients
- 2 large eggs
- 6¾ fluid ounces full fat coconut milk this is half a can
- 1 cup unsweetened almond milk
- ½ teaspoon vanilla exract
- 1 teaspoon ube extract I use McCormick brand
- 8 ounces mochiko glutinous rice flour this is half a box
- ¾ cup organic cane sugar or any white sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup melted refined coconut oil or dairy-free butter
Optional topping
- coconut flakes
Instructions
- Preheat the oven to 350°F/ 176°C.
- Line and lightly grease an 8 x 8" baking pan.
- Place the eggs, coconut milk, almond milk, vanilla, and ube extract in a bowl and mix well.
- Add in the mochiko, sugar, baking powder, and salt. Mix well.
- Mix in the melted coconut oil
- Pour the mix into the pan. Bake for 1 hour or until set.
- Optional: sprinkle coconut flakes upon serving.
Notes
Ube mochi can be stored at room temperature in an airtight container for 2-3 days. They can also be frozen for up to 2 months. Microwave to thaw.
Nutrition
Serving: 1pieceCalories: 153kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 23mgSodium: 94mgPotassium: 48mgFiber: 0.4gSugar: 9gVitamin A: 34IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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