Name: Deliciously Chewy Ube Mochi Cake: A Quick Gluten-Free Treat
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 cup Mochiko Sweet Rice Flour (Provides the signature chewy texture); 2 teaspoons Baking Powder (Helps the cake rise); 1 pinch Kosher Salt (Enhances sweetness); ½ cup Unsalted Butter (Melted and slightly cooled); 1 cup Granulated Sugar (Sweetens the cake); 3 large Eggs (Room temperature); ½ cup Ube Halaya Jam (Authentic ube flavor); 1 teaspoon Ube Extract (McCormick recommended); 1 drop Purple Food Coloring (Optional for color); ¾ cup Coconut Milk (Shake well before using)

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Walking through a bustling Filipino market, I was immediately captivated by the vibrant purple hue of ube, a sweet and unique yam that seemed to beckon me. That moment inspired me to create this Bouncy Chewy Gluten Free Ube Mochi Cake, a dessert that marries tradition with modern convenience. This recipe is not just quick to whip up—taking only ten minutes of prep time—it also delivers a delightful chewy texture that’s sure to impress your family and friends. With its crispy edges and soft center, this mochi cake offers a deliciously rich flavor profile, enhanced by the comforting notes of coconut and butter. It’s the perfect indulgence to bring a taste of the Philippines into your kitchen. Are you ready to explore the magic of ube?

Why is Ube Mochi Cake So Unique?

Gluten-Free Delight: This cake caters to those on a gluten-free diet without sacrificing flavor or texture, making it accessible for everyone.

Quick and Easy: With just ten minutes of prep, you can create a delicious dessert without fuss, perfect for busy weeknights or impromptu gatherings.

Vibrant Flavor: The unique taste of ube, paired with coconut milk and butter, gives this dessert an extraordinary, mouthwatering profile that captivates the senses.

Eye-Catching Presentation: Its vibrant purple hue will make it a spectacular centerpiece at any event, just like when you serve it alongside my Strawberry Shortcake Bars for a colorful dessert table!

Chewy Goodness: Its bouncy and chewy texture draws people in, making each bite satisfying and enjoyable, just like those comforting bites of Chocolate Cherry Cake.

This Bouncy Chewy Gluten Free Ube Mochi Cake isn’t just a sweet treat; it’s a delicious experience that brings culture and flavor right to your home!

Ube Mochi Cake Ingredients

For the Batter

Mochiko Sweet Rice Flour – Provides the signature chewy texture; other sweet rice flours may change this slightly.
Baking Powder – Helps the cake rise, ensuring a light and fluffy result.
Kosher Salt – Enhances the sweet notes and balances flavors beautifully.
Unsalted Butter – Adds richness; make sure it’s melted and slightly cooled for best mixing.
Granulated Sugar – Sweetens the cake while contributing to its moistness.
Eggs – Act as binders and moisture agents; use room temperature eggs for optimal incorporation.
Ube Halaya Jam – Infuses the cake with authentic ube flavor and color; can substitute with other fruit jams if needed.
Ube Extract – Intensifies the ube flavor; McCormick is a recommended brand for quality.
Purple Food Coloring – Optional, but makes the cake look vibrant and appealing.
Coconut Milk – Adds creaminess and a subtle tropical essence; be sure to shake well before using.

This delicious gluten-free Ube Mochi Cake is a blend of tradition and modernity, making it a must-try for any dessert lover!

Step‑by‑Step Instructions for Bouncy Chewy Gluten Free Ube Mochi Cake

Step 1: Oven & Pan Prep
Preheat your oven to 350°F (175°C). While it warms, take an 8-inch square baking pan, spray it with cooking spray, and line the bottom with parchment paper. Make sure to spray the parchment too for easy release. Setting up your pan properly is crucial for achieving that perfect chewy texture in your Ube Mochi Cake.

Step 2: Dry Ingredients
In a small mixing bowl, whisk together 1 cup of mochiko sweet rice flour, 2 teaspoons of baking powder, and a pinch of kosher salt. This blend creates the foundation for your cake’s signature chewy texture. Ensure there are no lumps as you mix; a consistent dry mixture will help your Ube Mochi Cake rise beautifully.

Step 3: Wet Ingredients
In a medium bowl, combine ½ cup of melted unsalted butter and 1 cup of granulated sugar. Whisk together until thoroughly blended, then gradually add 3 room temperature eggs, beating one at a time until the mixture is smooth. Next, add ½ cup of ube halaya jam, 1 teaspoon of ube extract, and optional purple food coloring. Mix well to incorporate all flavors before whisking in ¾ cup of coconut milk.

Step 4: Combine Ingredients
Slowly add the dry mixture to your wet ingredients, stirring gently with a spatula until just combined. Be careful not to over-mix, as this may affect the cake’s beautiful chewy texture. The batter should appear thick and slightly glossy, indicating it’s ready to transform into a delightful Ube Mochi Cake.

Step 5: Bake
Pour the batter into your prepared pan, smoothing the top with a spatula for an even bake. Place it in the preheated oven and bake for 48 to 50 minutes. You’ll know the Ube Mochi Cake is ready when a skewer comes out with a few moist crumbs attached, indicating the perfect chewy consistency without being undercooked.

Step 6: Cool & Serve
Once baked, remove the cake from the oven and let it cool completely in the pan on a wire rack. This cooling step is essential, as it allows the cake to firm up and enhances the chewy texture. Once cooled, slice into squares and enjoy this delightful Ube Mochi Cake fresh, celebrating its vibrant color and unique flavor.

Ube Mochi Cake Variations & Substitutions

Feel free to get creative with this delicious recipe, as there are plenty of ways to make it your own!

Flavor Twist: Substitute the ube halaya with different fruit jams like mango or raspberry for a refreshing change in flavor.
Nutty Addition: Add chopped nuts, like toasted peanuts or almonds, to the batter for a delightful crunch that complements the chewy texture.
Coconut Crunch: Fold in shredded coconut for extra texture and a tropical flair, perfect for lovers of coconut flavors.
Dairy-Free Delight: Swap the melted unsalted butter with coconut oil to make a dairy-free version while maintaining that rich taste!
Chocolate Lovers: Stir in a couple of tablespoons of cocoa powder for a chocolatey twist that will surprise everyone—chocolate and ube create a delightful harmony!
Layered Dessert: Consider transforming your mochi cake into a layered dessert by sandwiching it with whipped coconut cream and fresh fruit for a show-stopping treat.
Chilled Treat: After baking, refrigerate slices of the cake and serve them chilled for a refreshing twist—perfect for those warmer days.

Embrace the beauty of Filipino flavors and boost your dessert table by serving this scrumptious Ube Mochi Cake alongside my signature Strawberry Shortcake Bars or the indulgent Chocolate Cherry Cake for a delightful treat extravaganza!

What to Serve with Bouncy Chewy Gluten Free Ube Mochi Cake

Enhance your dessert experience with delightful accompaniments that elevate this vibrant purple treat.

Fresh Mango Slices: Bright and juicy, mango’s tropical sweetness complements the rich flavor of the mochi cake perfectly. This pairing adds a refreshing contrast that tantalizes the taste buds.
Coconut Ice Cream: This creamy dessert adds luxurious texture and a hint of tropical flavor that harmonizes with the cake’s buttery notes.
Taro Milk Tea: A delightful drink that enhances the ube flavor while providing a comforting, creamy mouthfeel—perfect for sipping alongside a slice!
Whipped Cream Topping: Light and fluffy, a dollop of whipped cream adds a charming, airy finish to each bite of the mochi cake.
Chocolate Sauce Drizzle: A rich chocolate drizzle introduces a decadent twist, creating a pleasing contrast with the cake’s sweetness and chewy texture.
Chia Seed Pudding: This smooth, nutty pudding brings a delightful crunch and a healthy element to balance the indulgence of the cake.
Grilled Pineapple: The caramelized edges transform the pineapple into a juicy counterpart, adding a smoky-sweet flavor that pairs perfectly with the ube mochi.
Matcha Green Tea: The earthy notes of matcha create a beautiful balance with the sweet cake, providing a soothing beverage option to round off your meal.

Make Ahead Options

These Bouncy Chewy Gluten Free Ube Mochi Cakes are perfect for meal prep enthusiasts! You can mix the dry ingredients (1 cup of mochiko flour, 2 teaspoons of baking powder, and salt) and store them in an airtight container for up to 3 days. Additionally, the wet mixture (butter, sugar, eggs, ube jam, and coconut milk) can be prepared and refrigerated for up to 24 hours. Just be sure to give it a good stir before combining with the dry ingredients and baking. This preparation method allows you to enjoy a fresh dessert with minimal effort on busy days, ensuring the cake remains just as delicious while saving you valuable time!

Storage Tips for Ube Mochi Cake

Room Temperature: Allow the Ube Mochi Cake to cool completely, then store in an airtight container at room temperature for up to 3 days to maintain its chewy texture.

Freezer: For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil. It can last in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating: To warm up leftover pieces, place them in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes to restore moisture and flavor.

Portioning: Consider cutting the cake into individual servings before freezing for quick and convenient thawing whenever you crave a delightful slice!

Expert Tips for Ube Mochi Cake

Room Temperature Ingredients: Always use room temperature eggs and butter to avoid curdling and ensure a smoother batter for your Ube Mochi Cake.
Gentle Mixing: Stir the dry and wet ingredients just until combined to maintain that perfect chewy texture. Over-mixing can lead to a denser cake.
Avoid Overbaking: Keep a close eye on your cake; it should come out with moist crumbs attached. Overbaking will compromise the chewy consistency you desire.
Serve Fresh: For the best flavor and texture, enjoy the Ube Mochi Cake the day it’s made. However, store it in an airtight container at room temperature for up to 3 days if you must!
Adding Variations: Feel free to swap out ube halaya with different jams for creative flavors, or fold in coconut or nuts for added texture—and don’t skimp on the fun!

Bouncy Chewy Gluten Free Ube Mochi Cake Recipe FAQs

What should I look for when selecting ube halaya jam?
Absolutely! When choosing ube halaya jam, look for a product that has a vibrant purple color and a smooth texture without dark spots or separation. I recommend trying to find it in Asian grocery stores or specialty food shops for authenticity. If you can’t find it, feel free to substitute it with other fruit jams, but keep in mind it may alter the flavor.

How should I store leftovers of the Ube Mochi Cake?
Very importantly, after allowing the cake to cool completely, store it in an airtight container at room temperature for up to 3 days. This will help maintain the chewy texture. If you need to keep it longer, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn; it can be frozen for up to 3 months!

Can I freeze the Ube Mochi Cake? How?
Of course! To freeze the Ube Mochi Cake, first allow it to cool completely. Then, slice it into individual portions for easy thawing later. Wrap each piece tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it, just take out the desired amount and thaw overnight in the refrigerator, or warm it up in the microwave for about 10-15 seconds. This way, you can savor this delightful treat anytime you want!

What can I do if my Ube Mochi Cake turned out too dense?
I understand how frustrating that can be! If your cake ended up denser than expected, it might be due to over-mixing the batter or not using room temperature ingredients. To avoid this in the future, mix the wet and dry ingredients just until combined and ensure your eggs and butter are at room temperature before starting. Remember, a slight under-bake is preferable as the cake continues to cook while cooling.

Are there any dietary considerations for pets or allergies with this recipe?
Absolutely, this Ube Mochi Cake is primarily plant-based and gluten-free, making it an enjoyable treat for many. However, always be cautious and check for allergies related to specific ingredients like eggs or coconut milk. As for pets, avoid giving your furry friends any cake, especially due to the sugar content and potential discomfort from unfamiliar ingredients. Better safe than sorry!