Ingredients:

  • 1/2 cup (115g) Unsalted butter, melted and slightly browned
  • 13.5 oz (400ml) full-fat coconut milk
  • 14 oz (395g) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1/2 cup (125g) Ube Halaya (purple yam jam)
  • 2 tsp Ube extract
  • 16 oz (454g) Mochiko (glutinous rice flour)
  • 1 cup (200g) granulated white sugar
  • 2 tsp baking powder
  • 1/2 tsp fine sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper and grease with butter.
  2. In a large mixing bowl, whisk together the melted butter, coconut milk, sweetened condensed milk, eggs, ube jam, and ube extract. Whisk vigorously until the mixture is a uniform, vibrant violet and the jam is fully emulsified.
  3. Sift the mochiko, sugar, baking powder, and salt directly into the bowl with the wet ingredients. Use a whisk to combine until no dry streaks remain and the batter is velvety. Press any remaining ube jam lumps against the side of the bowl to incorporate.
  4. Pour the batter into the prepared 9x13 pan. Tap the pan firmly on the counter to release any trapped air bubbles.
  5. Bake for 60 minutes. The mochi is done when the edges pull away from the pan and look dark and caramelized, and the top feels set but springy to the touch.
  6. Allow the mochi to cool completely in the pan for at least 2 hours before slicing into 24 squares to ensure the 'QQ' texture sets properly.