Description
Ube mochi bars offer a delightful Filipino dessert blending creamy purple yam with chewy mochi texture. Rich purple layers meld sweet rice flour and coconut milk into a luxurious treat craved by dessert enthusiasts seeking authentic Pacific island flavors.
Ingredients
Scale
Main Ingredients:
- 1 16-ounce (454 grams) box Mochiko flour (glutinous rice flour)
- 1 14-ounce (397 grams) can coconut milk
- 1 12-ounce (340 grams) can evaporated milk
Wet Ingredients:
- 4 large eggs, room temperature
- ½ cup (113 grams) unsalted butter, melted and allowed to cool slightly
- 2 tablespoons ube extract
Dry Ingredients and Sweeteners:
- 1½ cups (300 grams) granulated sugar
- 2 teaspoons baking powder
Instructions
- Warm the oven to a precise 350°F and prepare a 9×13 inch baking pan with parchment paper, creating a smooth liner that extends slightly over the edges for easy removal.
- Combine melted butter and sugar in a spacious mixing bowl, whisking until the mixture transforms into a silky, uniform texture.
- Incorporate eggs individually, thoroughly blending each one to create a rich, cohesive base.
- Introduce ube extract, stirring carefully to distribute the vibrant purple hue and distinctive flavor throughout the mixture.
- Gradually fold in Mochiko flour and baking powder, mixing until the dry ingredients are almost completely integrated, leaving a few small pockets of flour visible.
- Pour in evaporated milk and coconut milk, gently stirring until the batter becomes luxuriously smooth and free of any stubborn lumps.
- Carefully transfer the velvety batter into the prepared pan, using a spatula to spread it evenly and ensure a consistent thickness.
- Slide the pan into the preheated oven and bake for approximately 45 minutes, watching for a golden surface and checking doneness with a toothpick that should emerge with just a few moist crumbs.
- Once baked, remove from the oven and allow the bars to cool completely within the pan, letting the texture set and flavors meld together.
- When fully cooled, lift the bars out using the parchment paper edges and slice into neat, rectangular portions ready to be enjoyed.
Notes
- Achieve a smooth, lump-free batter by gradually incorporating wet and dry ingredients, ensuring even distribution of ube extract and milks.
- Use fresh, high-quality ube extract for the most vibrant purple color and authentic flavor profile.
- Allow bars to cool completely in the pan to set properly and develop a delightful chewy mochi texture.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For best results, use a precise measuring technique when adding Mochiko flour to maintain the perfect dense, soft consistency.
- Parchment paper is crucial for easy removal and clean slicing of these delicate, tender ube mochi bars.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 18 g
- Sodium: 85 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg