Coconut Ube Baked Mochi
If you're a fan of sweet, chewy, and slightly crispy desserts, then this Coconut Ube Baked Mochi recipe is for you! Combining the rich flavors of coconut and ube, this delightful treat is perfect for any occasion. With our high-quality Butterfly Ube Extract and Coconut Powder, you can easily recreate this delicious dessert in your kitchen.
Baked mochi, in its modern form, has become popular in Hawaii, where it has been adapted and influenced by local tastes and ingredients. While the concept of mochi originates from Japan, the baked versions commonly found in Hawaii, often incorporating local flavors like coconut and ube, are unique to Hawaiian cuisine. This delightful fusion of cultures results in a dessert that is both familiar and exotic, offering a unique taste experience that reflects the diverse culinary heritage of the islands.
Why Use Our Butterfly Ube Extract and Coconut Powder?
At TeaOvation, we pride ourselves on offering premium ingredients that inspire creativity in the kitchen. Our Butterfly Ube Extract and Coconut Powder are just two examples of our commitment to quality and flavor. Whether you're an experienced baker or a home cook, our products are designed to help you create delicious and unforgettable dishes.
Versatility: Our extracts and powders are perfect for a wide range of culinary applications. Use it to flavor desserts like cakes, pastries, and ice creams, or add a twist to your drinks, such as lattes and smoothies.
Consistency: Our extracts and powders provide a consistent flavor and color, making it easy to achieve the desired results every time.
Rich Flavor: Our extracts and powders impart deep flavor, enhancing any dish or beverage.
Try this Coconut Ube Baked Mochi recipe today and experience the magic of our ingredients.
Coconut Ube Baked Mochi Recipe
Ingredients:
1 16oz box Mochiko Flour (sweet glutinous rice flour)
1 ¾ cups granulated sugar
½ cup of our premium Coconut Powder
1 ½ tsp baking powder
½ tsp salt
4 large eggs
2 12 oz cans evaporated milk
1 13 oz can coconut milk
½ cup melted butter
1 tsp Butterfly Ube Extract
1 tsp vanilla extract
Sweetened Shredded Coconut (for topping)
Instructions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the dry ingredients: Mochiko flour, granulated sugar, coconut powder, baking powder, and salt.
Add the wet ingredients to the dry mixture: eggs, evaporated milk, coconut milk, melted butter, Butterfly Ube Extract, and vanilla extract. Mix well until smooth and well combined.
Prepare a 9x13-inch baking pan by coating it with oil or butter to avoid sticking. Pour the mochi batter into the pan, spreading it evenly.
Generously top the batter with sweetened shredded coconut for added texture and flavor.
Bake the mochi in the preheated oven for 1 hour. The edges and top should become golden brown, and the mochi should have a slightly firm texture.
Once baked, allow the mochi to cool completely before cutting it into 1-inch by 1-inch cubes.
Serve and enjoy your delicious Coconut Ube Baked Mochi!
