Irresistible Ube Mochi Cake Recipe by Kat Lieu

Cakes

Aug 22

Written By Kat Lieu

Hi friends! I have a dinner party to attend tonight and wanted to whip up something fast to bring as dessert. Mochi cakes and butter mochi are so hot right now and everybody’s writing about or featuring them. What makes my recipe stand out from the others is I make it with condensed milk and mix the entire batter in a blender. For those of you who don’t have a blender, you can whip up the batter in a stand mixer fitted with the paddle attachment or hand-whisk everything together.

What I also love about my recipe is the addition of miso for a subtle pop of umami and the beautiful dusting of purple using purple sweet potato powder from my friends at Suncore Foods (not an ad).

This recipe is relatively foolproof and super customizable. Read the notes below to see how you can change up this cake and add different mix-ins.

I recommend having some patience and eating the cake a day after baking; that’s when the chewy QQ texture really settles in and anyone who loves toothsome textures will adore this cake.

Irresistible Ube Mochi Cake Recipe by Kat Lieu

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Yield 1 cake

Author Kat Lieu

Prep time

15 Min

Cook time

60 Min

Total time

1 H & 15 M

Ingredients

For the mochi cake batter

2 eggs, about 50 g each (sub with 100 g silken tofu for a vegan cake)
1 cup any milk (use plant-based or coconut milk for a vegan cake)
1/2 cup condensed milk (use vegan condensed milk for a vegan cake)
1 tablespoon ube extract
1 teaspoon vanilla extract, optional
1/2 tablespoon miso, any (sub with a large pinch of salt)
1 tablespoon ube halaya jam (omit if making a vegan cake as some ube halaya jams have condensed milk)
2 tablespoons of any neutral oil or melted unsalted butter (I used olive oil)
1 tablespoon lemon zest, or a 1 teaspoon of fresh lemon juice, optional
228 g glutinous rice flour (I used Mochiko)
1 teaspoon baking powder

Optional dusting

Confectioners' sugar
Sweet potato powder for a pretty purple

Instructions

Preheat the oven to 350°F with a rack in the center. Generously grease an 8-inch (20-cm) baking pan or line it completely with parchment paper. This cake tends to stick to the bottom, being that it's made with glutinous rice flour and not a lot of oil, unlike butter mochi which is more generous with butter (but it's still sticky, oh the irony!).
The best way to whip up this batter is to literally whip everything in a blender, adding all the wet ingredients to the bottom first. Blend until you get a smooth, hom*ogenous, runny but thick batter.
Pour all of the batter into the pan and bake for at least 60 minutes, until the top has browned and an inserted toothpick or bamboo skewer comes out clean. A little bit of sticky residue is OK. You can remove the cake from the oven and allow it to set inside the hot pan.
Flip the cooled cake out of the pan and dust with the optional confectioners' sugar or sweet potato powder, or both. A sheet of gold flake makes this beautiful mochi cake a bit bougie :)

Notes

I don't recommend using a cake pan smaller in diameter than 8-inches, as this cake does take a while to bake in the oven. Making it taller with a smaller diameter would increase the baking time.

You can definitely change the flavor of the cake easily. Use pandan extract and omit the jam for a pandan version of this mochi cake. Use about 2 to 3 tablespoons of black sesame powder and use sesame oil instead of other neutral oil for a black sesame version, omitting the ube jam and extract. For more sweetness, add about 1 to 2 tablespoons of granulated sugar before blending the batter, or mix in some white chocolate chips or macapuno strings!

Irresistible Ube Mochi Cake Recipe by Kat Lieu — modern asian baking (2024)

Irresistible Ube Mochi Cake Recipe by Kat Lieu

Ingredients

Instructions

Notes

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