4 Ingredient Ube Coconut Mochi
Equipment
- 2 or 3 cup narrow baking dish*
- Parchment Paper
- Aluminum Foil
Ingredients
Ube layer
- 40 g coconut milk
- 40 g glutinous rice flour
- 60 g ube halaya (ube paste) store brought or make your own. see recipe for ube halaya below
Coconut layer
- 40 g coconut milk
- 30 g glutinous rice flour
- 25 g sugar
Instructions
Make the mochi
- Mix together the ingredients for the coconut layer and set aside. Mix together the ingredients for the ube layer and pour it into a parchment lined baking dish.
- Cover with aluminum foil and bake or steam (see "Cooking the mochi" section below) until the top of the ube layer has just set ~15 minutes.
- Pour the coconut layer on top and continue to bake or steam for 30 minutes or until the mochi has completely set.
- Let the mochi cool completely– either overnight or for at least 4 hours before remove it from the container and cutting.
Cooking the mochi
- Steam: place the mochi in a steamer, cover and bring the water to boil on high heat. Lower the temperature to medium heat and let steam for 45 minutes.
- Bake: Preheat the oven to 350F. Cover the mochi with a greased aluminum foil and bake for 45 minutes.