Ube Mochi Cake

Purple yams, ube, whatever you may call them, are delicious. Lately, my house has been inhaling these beautiful little sweet potatoes. Purple yams are best in their natural state, simply steamed and eaten quite simply. But of course, being me, I had to fiddle with perfection.

Did you know that purple yams are extremely healthy too? They are full of vitamin C, antioxidants, fiber, potassium, and fat free! Well doesn't really matter much after you put it into this cake haha! But when eating them alone, remember all of these benefits!

This is actually a new mochi cake recipe that I am using. My friend, Kim, modified her original recipe and gave me this delicious new one. I simply just added some purple yam puree to it and called it a day. OH and I also made another red bean version, pictured below. To be honest, as beautiful as it might be, I was disappointed in this cake. It really had no discernible purple yam taste, which made me sad. But, despite this, it was still delicious as a mochi cake - so, do not expect ube flavor from this cake - just sayin'!

Mmm close up of delicious chewy cake!

The red bean version, before baking:

The ube/ purple yam version, before baking:

Ube/ Purple Yam Mochi Cake

Yields: 10 - 15 servings

Original recipe from my friend, Kim.

1 box of Mochiko flour

2 1/2 cups sugar

1 tsp. baking powder

1 can coconut milk

1 3/4 cup milk

1 tsp. vanilla

2 cups ube puree OR 1 can of sweetened, prepared red beans

- To make: boil the ube until cooked through (a knife easily goes in and out), cool, then puree in a blender until smooth

Preheat the oven to 350 F. Mix the first 6 ingredients together until well combined. Lastly, fold in the ube puree until thoroughly combined. Pour into a large rectangular pan, cover with foil, and bake for 1 hour (usually takes a little bit longer).

The red bean version: