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Ube-Purple Yam Hawaiian Mochi Cake

Ube - Purple Yam Hawaiian Mochi Cake is the basic, favorite mochi cake with the addition of the classic Filipino ube haleya or sweet, purple yam jam. This is easy to bake and is a mix-it-all together kind of cake. The recipe makes a large, thick, dense cake which can be sliced in squares for individual servings. The combined flavors of sweet ube, coconut milk and cream define the richness of this cake which is ideal for desserts, snacks or anytime one craves a sweet treat. This was adapted from the Hawaiian Mochi Butter Cake recipe of my cousin Gina Adea and is an Asian in America recipe. Serves 8.
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Dessert, Snack
Cuisine: American, Asian, Filipino
Keyword: Ube Mochi Hawaiian Cake Purple Yam
Servings: 8 people
Calories: 197kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • Baking pan: 9 inches x 13 inches

Ingredients

  • 1/2 cup melted unsalted butter
  • 2 cups granulated sugar
  • 5 whole eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon McCormick's Ube Flavoring
  • 1 cup ube haleya (purple yam jam) homemade or store-bought
  • 1 1/2 teaspoons baking powder
  • 1 can (12 oz.) coconut cream
  • 1 can (14 oz) coconut milk
  • 1 box (16 oz) Mochiko Sweet Rice Flour

Instructions

  • Preheat oven to 350 F. Grease with cooking spray a metal or glass baking pan measuring about 9 x 13 inches. Set aside.
  • In a large mixing bowl, combine the butter and sugar. Using an electric mixer, blend well.
  • Add the eggs one at a time. Continue mixing. Then add the vanilla and ube extracts and incorporate well into the batter.
  • Add the ube haleya (purple yam jam) to the mixture.
  • Pour the coconut cream and coconut milk into the mixture. Beat for 5 to 6 minutes till blended.
  • Add the rice flour and baking powder. Mix ingredients well till batter is smooth and free of lumps.
  • Pour into the pre-greased baking pan. Bake at 350 F for 60 to 65 minutes. Test if cake is done by piercing the tip of a small knife at the center. If knife comes clean, the cake is done. Slice into 2-inch pieces. Serve warm or chilled.
  • Cook's comments: For a traditional recipe of the Ube Haleya from a previous blog post, click here. If you prefer a modern version of a No-Stir Ube Haleya, I offer the recipes in my two cookbooks How to Cook Philippine Desserts, Cakes and Snacks and Instant Filipino Recipes. My cookbooks are sold on Amazon.com
  • Store the cake, covered, in the refrigerator at all times. To serve warm, reheat slices in the microwave.
  • *Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos and  recipe content I wrote, on your website,books, films, television shows or videos  without my permission. If you want to republish this recipe or content on another website, video, news article,or media outlets mentioned above please ASK my permission, re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you. Email me at [email protected]
  • Disclosure: As a participant in the Amazon Affiliate program, some blog posts contain links to products used in the recipe and sold on Amazon. The price stays the same for the readers who wish to purchase these products on my links. I earn a small commission from Amazon which helps maintain the blog expenses. Thanks in advance for your support.

Nutrition

Serving: 1g | Calories: 197kcal | Carbohydrates: 50g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 2mg | Potassium: 76mg | Sugar: 50g | Calcium: 32mg | Iron: 0.1mg