I was first introduced to this delicious treat called Butter Mochi cake by a friend of mine while living in Hawaii and instantly became one of my favorites simply because it’s out of this world. However, it’s very rich, so I try not to eat it often.
This inspired me to make my own version and made it lighter by reducing the calories and fat content. I also added some fiber. And what could be better addition than the purple yam; my favorite!
Recipe courtesy of Anna B. of Annascuisine website. Visit her site for more of her delicious recipes.
Purple Yam Ube Sweet Rice Cake
- 2 cups sweet rice flour
- 1/2 cup unbromated, unbleached all-purpose flour, sifted
- 1/2 cup organic oat flour, sifted
- 1 cup firmly packed frozen grated purple yam, thawed and completely drained (see notes)
- 2 teaspoons baking powder
- 5 organic eggs
- 2 cups of sugar
- 1 can (12 oz.) low-fat Evaporated milk
- 1 can light coconut milk (available at Wegman’s)
- 1 & 3/4 stick melted unsalted butter
- 3/4 tablespoon McCormick Ube (purple yam) extract (see notes)toasted coconut flakes and whipped cream for topping and garnish
- salted caramel (optional)
- Preheat oven to 350 degrees.
- Coat a 9.5 x 13.5 x 2 inch deep glass baking dish with baking spray; set aside.
- In a large mixing bowl, add all flours and baking powder. Whisk to combine; set aside.
- In another medium bowl, whisk sugar and eggs until creamy. Add the purple yam, melted butter, coconut milk, evaporated milk, and purple yam extract. Whisk until well incorporated.
- Add the egg mixture to the flour mixture. Whisk until smooth or free of lumps. Pour in the prepared baking dish and bake for one hour or until toothpick inserted comes out clean. Let cool in the baking pan at least two hours before cutting.
- Cut in squares to desired sizes. Garnish with whipped cream and toasted coconut. Drizzle with salted caramel (optional).