Purple Yam and Coconut Mochi (Ube Bibingka)
Description
Ube spread and purple yam extract bring brilliant color to these sweet and chewy coconut mochi cakes.
Ingredients
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2 banana leaves
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cooking spray
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1 2/3 cups sweet rice flour (mochiko)
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1 1/4 cups rice flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1 cup water
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3/4 cup unsweetened coconut milk
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1/2 (12 ounce) jar ube yam spread
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2 teaspoons ube extract (such as McCormick®)
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2/3 cup macapuno (preserved young coconut strings)
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1 tablespoon muscovado sugar
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3 tablespoons butter, divided
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1/4 cup muscovado sugar
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2 tablespoons toasted flaked coconut
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Line a 9x9-inch baking pan with banana leaves or parchment paper and coat with cooking spray.
2
Whisk rice flours, baking powder, and salt together in a large bowl, then stir in the water and coconut milk. Add ube spread and ube extract. Fold in macapuno and 1 tablespoon muscovado. Pour into the prepared pan.
3
Bake in the preheated oven until top starts to crack and leaves turn brown, about 35 minutes. Brush top with 1 tablespoon butter, then bake until a toothpick inserted in center comes out clean, about 20 minutes more.
4
Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Stir in 1/4 cup muscovado sugar; cook, stirring, until it starts to boil. Remove from heat and pour over warm mochi, covering evenly. Sprinkle with toasted coconut. Let cool, at least 30 minutes.
5
Use banana leaves to lift mochi out of the pan. Cut into 25 small squares; cut squares diagonally into triangles.